Janette turned 30 this year and to celebrate she treated herself (and me!) to a weeklong vacation in Hawaii. While we were in Maui, we went to the Old Lahaina Luau and dined on the best Kalua Pig I had tasted in years. It was phenomenal — tender, juicy, and full of smoky flavor. I came home determined to recreate that experience in my own kitchen.
Traditional Kalua Pig is roasted in an imu, an underground oven lined with hot rocks and banana leaves. Living on the Westside of Los Angeles, I don’t have the option of digging an imu in my yard, so I adapted the technique for the slow cooker. The crock pot gives you low, even heat that breaks down the pork shoulder into melt-in-your-mouth shreds while keeping the meat moist and flavorful.
This Crock Pot Kalua Pork recipe relies on a good quality boneless pork shoulder and a few simple seasonings to achieve authentic flavor. Liquid smoke adds the essential smoky note reminiscent of an imu, while grated ginger, minced garlic, and Hawaiian sea salt give the pork its characteristic savory profile. Minimal ingredients let the pork’s natural richness shine.
One of the joys of making Kalua Pork is how versatile the leftovers are. We turned ours into sliders, loaded nachos, and even a creative pizza. Serve it with traditional sides like steamed rice and Hawaiian mac salad, or use it as a filling for tacos, burritos, or grain bowls. The simplicity of the seasoning makes it a great base for many dishes.
I usually serve Kalua Pork with rice, but I prefer less starch, so I paired it with Hawaiian mac salad for a true island-style meal. The cool, creamy texture of the mac salad balances the warm, smoky pork nicely. Add a side of steamed vegetables or a crisp green salad for a complete plate.
Note: some ingredient links in the original post pointed to affiliate products. This version focuses on the recipe and technique without promotional links.
Crock Pot Kalua Pork Recipe
5
8
6
Ingredients
- 3-1/2 pound boneless pork shoulder
- 1-1/2 tbsp liquid smoke
- 1/2 tbsp grated ginger
- 2 tbsp minced garlic
- 1-1/2 tbsp Hawaiian sea salt (such as Alaea salt) or coarse sea salt
Instructions
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Place the pork shoulder into the crock pot, fat side up if possible. Position the meat so it sits comfortably without crowding the pot, allowing heat to circulate.
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Using a sharp knife, make several 1–2 inch deep cuts across the top of the meat. These cuts help the seasonings and liquid smoke penetrate the interior for better flavor throughout.
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Pour the liquid smoke over the pork, making sure to get some into the openings you made. Liquid smoke provides the savory, smoky aroma associated with traditional Kalua Pig.
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Sprinkle the grated ginger, minced garlic, and Hawaiian sea salt over the meat. Rub the seasonings into the surface and into the cuts so the flavors are evenly distributed.
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Cover with the crock pot lid and set to Low. Cook for 8–12 hours, depending on the size of the shoulder and your crock pot. Low and slow yields the most tender results.
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When the pork is done, it should be very tender and easy to shred with two forks. Internal temperature can read between 160°–190°F; the higher end indicates the connective tissues have fully broken down, producing tender meat.
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Remove the pork from the crock pot and let it rest a few minutes. Shred the meat, discarding large pieces of fat as desired. Return shredded pork to the juices in the pot to keep it moist while serving.
Nutrition
Calories:
525
kcal
(approximate)