Tender, juicy and incredibly delicious, this Hawaiian-style Slow Cooker Kalua Pork has the most amazing flavor – and it only requires 3-ingredients! This quick and simple recipe will leave you dancing in the kitchen.
After visiting Hawaii and attending a luau on the beach at sunset, we wanted to bring the flavors of Hawaii home to our family. The entire Hawaiian celebration and tradition of cooking the Kalua pig are extraordinary. However, short of digging a hole in my bag yard and cooking a whole pig covered in banana leaves, this simple crock pot method does fine to mimic the flavors of the Hawaiian Imu (underground oven) by utilizing my slow cooker.
However, short of digging a hole in my bag yard and cooking a whole pig covered in banana leaves, this simple crock pot method does fine to mimic the flavors of the Hawaiian Imu (underground oven) by utilizing my slow cooker.
Even still, it’s hard to believe that only 3-ingredients can deliver this kind of deliciousness to your mouth, but it’s true. I’m pretty sure I did the Yummy-Happy-Dance in my kitchen the first time I tried it – straight out of my crock pot with a fork.
Looking for more pulled pork recipe? Check these out:
Slow Cooker Kalua Pork
- 1 2- pound petite pork shoulder roast , like Smithfield Fresh Pork
- 1 tablespoon liquid smoke
- 1 tablespoon Sea Salt
- Carefully pierce the pork roast on all sides with the tip of a pairing knife and place it in the slow cooker.
- Sprinkle 1 tablespoon of sea salt evenly over the pork.
- Pour liquid smoke evenly over the top of the pork.
- Cover and cook on LOW for 6-8 hours. Cooking time will vary depending on the exact weight of your pork roast, the heating temperature of your slow cooker (it varies between brands and styles), and the number of times you anxiously open the lid during the cooking time (releases built-up heat and adds time to the cooking).
- The roast is pull-apart tender when the internal temperature reaches 180 degrees F.
- Remove roast from the slow cooker and place on a large platter. Trim any excess fat and then shred with two forks. Reserve drippings and set it aside.
- Store leftovers along with some drippings (just enough to keep the shredded pork moist) together in a covered dish in the refrigerator for up to 5 days.