Slow Cooker Kalua Pork – just three simple ingredients and the flavor is amazing.
Hawaiian Luau Slow Cooker Kalua Pork Recipe
This Slow Cooker Kalua Pork is seriously so simple, but you’ll be amazed by the incredible flavor of the tender meat. The key here is the very long cook time. Thanks heavens for crock pots! You basically cook this pork for HOURS…like 12-16 hours. It makes it so tender and easy to shred with two forks.
Bone in Pork Shoulder for Kalua Pork
We are using a bone in pork shoulder for this recipe. We think the bone-in gives it the best flavor. You can also do a pork shoulder without the bone. It’s up to you. Traditionally this Hawaiian Pork was made by roasting an entire pig, so I think it’s good to opt for the bone in to get closer to the traditional flavor.
No Liquid Needed for Kalua Pork
Outside of the liquid smoke, no additional liquid is needed to make this tender meat. It’s really amazing…there is enough liquid in the pork shoulder, and the low and slow cook time allows the juices to release. It’s so delicious! Be warmed that there is a lot of fat to remove after cooking. I like to shred it in a pan and then discard the excess fat.
Leftover shredded Kalua Pork
Kalua pork makes the best leftovers. It will keep in the fridge for 3-4 days. You can make tacos, sliders, add it to pasta…you really can get creative. Truthfully you will just want to snack on it as is…it’s even great cold right out of the fridge.
Slow Cooker Kalua Pork
Just three ingredients and you can serve up the most tender shredded pork!
- 7lb. bone in pork butt or shoulder
- 1 tablespoon liquid smoke
- 1 tablespoon Himalayan pink salt
Trim off the outer fatty layer before cooking. This is not necessary, but it’s helpful for shredding the meat.
Spray the slow cooker with cooking spray.
Place pork roast fat side up in your slow cooker. Rub the salt all over the pork and also add the Liquid Smoke.
Cook on low for 12-16 hours (start the night before and cook it overnight).
Shred the meat outside of the slow cooker and discard the fat. Even after trimming the fat off before cooking, there is still a lot of fat to discard.
You can move the shredded pork back into the slow cooker to keep it warm while serving.
You can also refrigerate (up to 2 days) or freeze (up to 3 months) the shredded pork and reheat it in the slow cooker when ready to serve.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Make this pork and serve up an entire Hawaiian Luau! What’s your favorite Island style recipe?