Slow Cooker Kalua Pork | Hawaiian Party foods

Slow Cooker Kalua Pork

Just three ingredients and you can serve up the most tender shredded pork!

Author Kami |


  • 7lb. bone in pork butt or shoulder
  • 1 tablespoon liquid smoke
  • 1 tablespoon Himalayan pink salt


  1. Trim off the outer fatty layer before cooking. This is not necessary, but it’s helpful for shredding the meat.
  2. Spray the slow cooker with cooking spray.
  3. Place pork roast fat side up in your slow cooker. Rub the salt all over the pork and also add the Liquid Smoke.
  4. Cook on low for 12-16 hours (start the night before and cook it overnight).
  5. 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.
  6. You can move the shredded pork back into the slow cooker to keep it warm while serving.

Recipe Notes

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.