Slow Cooker Kalua Pork

This slow cooker kalua pork is the easiest way to bring authentic Hawaiianstyle flavor to your next luau, graduation, or family gathering. With just a handful of ingredients like pork shoulder, red Hawaiian sea salt, and a splash of liquid smoke, the slow cooker does all the work for you. By the time your party starts, tender, smokysweet pork will be ready to serve. This recipe always brings back memories of big potluck tables at summer gettogethers where simple dishes like this are the ones everyone keeps coming back to.

I first made this recipe for a family reunion and the pork disappeared before I got a second helping. Now it’s a goto whenever I want easy party food that tastes like a celebration.

Ingredients

• Four to five pound boneless pork shoulder butt roast: the perfect cut for shredding look for marbling without too much surface fat
• One to one and a half tablespoons Alaea salt: authentic Hawaiian sea salt with volcanic red clay that adds earthy flavor and a rosy color if unavailable use kosher salt with a pinch of pink Himalayan salt
• One cup unsweetened pineapple juice: lends a bright sweetness and tenderizes the meat gently
• Four garlic cloves, smashed: infuses the pork with aromatic depth and slight pungency
• One tablespoon hickory liquid smoke: essential for that smoky island character mesquite can be used as an alternative
• One to two banana leaves optional: helps impart a delicate grassy and floral aroma and enhances presentation fresh or frozen from Asian or Latin markets works well

Instructions

Prepare the Pork:

Trim excess fat from the pork shoulder but leave enough to keep the meat moist and flavorful. Pat the pork dry with paper towels to help the seasonings stick better. Using a paring knife, create small slits all over the pork and insert the smashed garlic cloves inside. This step intensifies the garlic aroma as it slowly cooks into the meat.

Season with Salt and Liquid Smoke:

Rub the pork thoroughly with the red Hawaiian sea salt, working it into the slits and over the entire surface. Drizzle the liquid smoke evenly over the pork to infuse a deep smoky flavor that mimics traditional imu cooking.

Layer Banana Leaves Optional:

If using banana leaves, line the bottom and partially up the sides of the slow cooker to impart subtle floral and grassy notes. Lay any extra leaves over the top of the pork as well. This step is entirely optional but elevates authenticity and aroma.

Add Pineapple Juice and Assemble:

Pour the pineapple juice carefully around the pork, avoiding pouring directly onto the salt rub to keep the flavors intact. Place the prepared pork into the slow cooker, cover tightly, and if you’re using banana leaves, tuck them in snugly around the pork.

Slow Cook Until Tender:

Set your slow cooker to low and cook for 16 to 20 hours or on high for 8 to 10 hours. The pork is done when it shreds easily with a fork and you smell that irresistible smoky aroma throughout your kitchen. Low and slow is best for melting connective tissue and deepening flavor.

Shred and Serve:

Remove the pork to a cutting board and shred it using two forks, discarding any large pieces of fat. Skim the excess fat off the cooking liquid and then return the shredded meat to the juices to soak up extra moisture and flavor. Serve warm with traditional Hawaiian sides or rice dishes.

My favorite ingredient has to be the Alaea salt because it is what truly gives this dish its authentic Hawaiian soul. Once I used regular salt, and the difference was striking the pork just didn’t have that earthy complexity. This recipe always brings back memories of large summer family gatherings when we would gorge on kalua pork under swaying palm trees and laughter filling the air.

Storage Tips

Cool leftover pork completely before transferring to airtight containers. Refrigerate up to four days or freeze for up to three months. To reheat, warm gently in a covered skillet with a splash of pineapple juice or reserved cooking juices to maintain moisture.

Ingredient Substitutions

If you cannot find red Hawaiian sea salt, try a mix of kosher salt with pink Himalayan salt to get a similar mineral depth. Unsweetened apple juice can replace pineapple juice but expect a milder sweetness. Banana leaves can be swapped for hydrated corn husks or parchment paper to replicate the steaming effect and add a mild earthy aroma.

Serving Suggestions

Serve kalua pork piled high over steamed white rice with a side of Hawaiian macaroni salad and grilled pineapple slices. For a twist, use leftover pork for tacos, sliders, or breakfast hash topped with a fried egg. Adding quickpickled red cabbage or pineapple salsa balances the smoky richness beautifully.

This slow cooker kalua pork brings authentic Hawaiian flavor with minimal effort. It’s perfect for feeding a crowd or saving for meals later.

Common Questions About Recipes

→ Why didn’t my pork shred easily?

The pork may need additional cooking time. Continuing to cook on low heat allows connective tissue to break down, making shredding easier.

→ Can I skip using banana leaves?

Yes, banana leaves add aroma and visual appeal, but parchment paper or corn husks work as good alternatives to keep the meat moist and impart mild fragrance.

→ Is liquid smoke necessary for authentic flavor?

Liquid smoke provides essential smoky notes when traditional underground cooking isn't possible, adding depth similar to an imu.

→ How do I avoid overly salty pork?

Measure salt carefully and taste before serving. If too salty, balance flavors with pineapple juice or unsalted broth.

→ What’s the purpose of pineapple juice in this dish?

Pineapple juice adds subtle sweetness and acidity that tenderizes the pork while complementing the smoky, salty flavors.