Slow Cooker Kalua Pork

This recipe features a 4-pound boneless pork butt seasoned simply with liquid smoke and sea salt, then cooked slowly in a slow cooker for 10 to 12 hours on low heat. The long cooking time breaks down the pork’s connective tissues, creating tender meat easily shredded with forks. Liquid smoke provides a characteristic smoky aroma that mimics the traditional underground roasting method.

The pork butt chosen is fattier, contributing juicy and rich texture to the finished Kalua pork. The salt seasoning balances the smoky flavor and enhances the meat’s natural taste. After shredding, the pork can optionally be drizzled with the cooking juices to maintain moisture.

This slow cooker approach makes Kalua pork accessible without specialty equipment or lengthy preparation. The meat can be served as a main dish with rice and vegetables, or used in sandwiches, tacos, or other dishes that benefit from flavorful pulled pork.

Use Hawaiian sea salt (alaea) if possible for authenticity, but substitutes like pink Himalayan or white sea salt work, avoiding table salt as it may be overly salty. Liquid smoke varieties can vary, so choose one you prefer. The slow cooking allows hands-off preparation while delivering traditional flavors.