Slow Cooker Kalua Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 hrs
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Total Time
13 hrs 15 mins
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Servings
10
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Calories
289 kcal
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Course
Main Course
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Cuisine
Hawaiian
Slow Cooker Kalua Pork
Description
Slow Cooker Kalua Pork involves preparing a boneless pork shoulder or butt by thoroughly drying it and piercing it with a sharp knife to allow seasoning to penetrate deeply. The pork is then rubbed with coarse sea salt, liquid smoke, garlic powder, and black pepper before slow cooking on low for about 12 hours. Midway through cooking, it's turned to ensure even flavoring and cooking.
After slow cooking, the pork is shredded with forks right in the slow cooker, allowing it to reabsorb its juices, resulting in tender, moist meat with a distinctive smoky, salty flavor reminiscent of traditional Kalua pork. Additional seasoning adjustment and thinning with broth or water are done as needed to maintain moisture and flavor intensity.
This dish pairs naturally with plain white rice to balance its saltiness, and is traditionally served with sides such as Hawaiian Mac Salad. Its slow cooking method produces meat tender enough for sandwiches, tacos, or standalone servings.
Using coarse sea salt instead of table salt is key for authentic flavor and texture. The recipe warns that pork injections with tenderizing salt solutions require reducing the amount of added salt. Leftover pork can be stored and reheated gently to preserve moisture.
Ingredients
- 4 lbs pork shoulder or pork butt, boneless
- ¼ cup liquid smoke
- 2 tsp sea salt or rock salt, but not table salt, coarse
- 1 ½ tsp garlic powder
- ½ tsp black pepper freshly ground
Instructions
- Thoroughly dry pork with paper towels. Use a sharp, small knife to pierce pork all over (about 1/4" deep slits throughout entire pork.) Place pork in slow cooker.
- Rub salt all over pork. Rub liquid smoke all over pork, using all the liquid smoke. Sprinkle on the garlic powder and black pepper. Cover and cook on low for 12 hours, turning roast over once midway through cooking.
- Using forks, shred pork in slow cooker. Taste and add salt/pepper as needed. Add up to 1 cup water or broth as needed to thin out - do not skim the drippings. Cook on low 1-2 more hours.
Notes
- Dry the pork completely before seasoning to improve flavor adhesion and reduce excess moisture.
- Piercing the pork with 1/4" deep slits allows seasonings to penetrate and enhances flavor.
- Leave some fat on the pork to maintain tenderness during cooking.
- Shred the cooked pork directly in the slow cooker to let it reabsorb flavorful juices and stay moist.
- Adjust salt if using pork pre-injected with tenderizing solutions; coarse salt is essential, avoid table salt.
- Serve traditionally with plain white rice and Hawaiian Mac Salad for a classic meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 1.6g | 1% |
| Protein | 49.9g | 100% |
| Fat | 7.7g | 12% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 148.7mg | 50% |
| Sodium | 585.5mg | 24% |
| Fiber | 0.1g | 0% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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