Slow Cooker Kalua Pork takes just three ingredients to make the most tender, delicious Hawaiian pork outside the islands! Try it today!
This is a homemade version of the famous Hawaiian Luau BBQ where the pig is wrapped in banana leaves and cooked in an underground oven. If you’ve experienced it, then you realize that it’s hard not to imagine the savory goodness of slow-cooked pork. The secret to a good kalua pig at home? A slow cooker and 24 hours of pure patience. For more Slow Cooker Recipes for pork, check out my Slow Cooker Jalapeno Pineapple Pork and Slow Cooker Cuban Mojo Pork.
Table of contents
Sabrina’s Hawaiian Slow Cooker Kalua Pork Recipe
This Kalua Pork is the granddaddy to them all. Three ingredients, 24 hands-off hours and you have a deliciously soft, tender Hawaiian Luau Pork that will make you wonder why you ever made pork shoulder any other way before! It can be used to make so many other pork recipes and you can feed your family for several meals, depending on the size of the cut. Keep it simple and serve it with white rice and macaroni salad or toss it with various sauces to make a variety of flavors for tacos, wraps, or burritos.
Ingredients
- 6 pounds Pork Shoulder: A pork shoulder is sometimes also referred to as a pork butt roast. I prefer the bone-in variety, cooking bone-in always adds significantly more flavor and ensures it stays juicy.
- 2 tablespoons Pink Salt: Any pink salt can be used, whether Hawaiian salt or Himalayan pink salt. You can also use Hawaiian sea salt or kosher salt. I used a tablespoon on the bottom side and a tablespoon on top. Don’t worry about the meat getting too salty, most of the salt will stay behind in the liquid.
- 1 tablespoon Worcestershire Sauce: You can substitute with equal parts Aloha Shoyu or hickory smoke.
How to Make
Time needed: 1 day.
- Prepare the Pork
Place the pork shoulder in the slow cooker with the fattier side facing up.
- Season the Meat
Sprinkle the salt over all sides of the pork. Next, pour the Worcestershire sauce over the top.
- Slow Cook
Cover the slow cooker and set it to low. No need to add water or use a rack—the pork will cook in its own juices. Let it cook undisturbed for 24 hours if your pork is 5-6 pounds. For smaller cuts, cut the cooking time to 8-10 hours. Don’t add time to larger cuts.
Recipe Card
Ingredients
- 6 pound pork shoulder , bone-in
- 2 tablespoons pink salt , Hawaiian or Himalayan (kosher salt is okay too)
- 1 tablespoon Worcestershire sauce
Instructions
- Put pork in the slow cooker, fattier side up.
- Season with salt all over then add the Worcestershire sauce.
- Cover and cook on low for 24 hours (don't add any water).
Nutrition
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Can This Be Made Ahead?
Yes. If you aren’t going to be eating it right away, try and remove it in one piece after it cools and store it in a pot with the cooking liquid. Heat gently in a 300-degree oven. Discard fatty liquid before serving.
Nutritional Facts
Chef’s Note: Worcestershire Sauce vs. Liquid Smoke
If you’re curious why I am using Worcestershire here instead of liquid smoke it is because I’m not a fan of liquid smoke as an ingredient in food. Personally, I think it makes food taste like an ashy campfire rather than slow cooking in a smoker. Worcestershire sauce does a great job adding a deep smoky flavor without overdoing it. Plus it’s more common to keep on hand which means one less item you have to buy. If you want the liquid smoke, add up to tablespoon liquid smoke to the crockpot, but be careful, a little goes a long way!
Kahlúa vs. Kalua
While these words are both pronounced essentially the same way, they are very different things. Kahlúa is a coffee-flavored liqueur from Mexico whereas Kalua is the traditional Hawaiian cooking method of slow-cooking meat, typically pork, in an underground oven called an imu.
Recipe Tips and Tricks
- Fat Cap: Note, I do scrape off the entire fat cap, but there is still about 30-40% of the exterior that is delicious and edible.
- Pork Size: Make sure your pork is at least 5-6 pounds. If it is smaller, cook for half the time. If larger, like a 10-lb cut, 24 hours is still enough time.
- Cooking Rack: Just place it right into the crockpot. No rack is needed inside of the slow cooker.
- Pork Cuts: The pork butt sits on top of the pork shoulder. If your cut is rectangular, it is most likely a pork butt, and if it is triangular, it is most likely a pork shoulder.
Pairing Ideas
- Sides: Serve this delicious Kalua Pork with plain white rice, Hawaiian Macaroni Salad, Coconut Rice, or a garden salad for the perfect Hawaiian BBQ plate!
- Sweet Desserts: End the meal with Caramelized Pineapple, Hali’imaile’s Pineapple Upside Down Cake, or Hawaiian Nut Banana Bread.
- Tropical Drinks: Enjoy your pork with a cool and refreshing Mango Smoothie or a Pina Colada.
Serving Ideas
- Pulled Pork Sandwiches: Use this pork on a variety of recipes including pulled pork sandwiches using homemade Sweet Hawaiian Bread for the perfect Hawaiian dish.
- Pork Tacos: Use it for Hawaiian-style tacos or wraps. Fill soft or crunchy tortillas with the shredded pork, topped with fresh mango salsa, avocado, and a squeeze of lime.
- Kalua Pork Nachos: Layer tortilla chips with shredded pork on top, melted cheese, pineapple or mango salsa, jalapeños, and a sprinkle of green onions. Top with a dollop of sour cream and a side of guacamole.
- Loco Moco: Swap out the patty for pork and enjoy a fun tropical dish with egg!
How to Store
- Storing: Place any leftover shredded pork in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat portions in the microwave or on the stovetop.
- Freezing: Transfer cooled pork to a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequent Questions
You’ll want to discard any of the fatty liquid before serving. You can reserve some liquid for storing.
This recipe is using a 6-quart slow cooker, the standard oval size.
Yes! I’ve used pink, grey, and kosher and they are all great. Sea salt is great too, the only one I would caution against is regular table salt as it might be too salty.
No additional liquid is needed. The pork will release its own juices during the long cooking process.
Variations
- Slow Cooker Chimichurri Pork: Turn this into a South American favorite by adding ¼ cup of chopped garlic to the pork. When cooked, toss it in some Chimichurri Sauce and serve it in a Potato bun.
- Easy BBQ Pulled Pork: Once the pork is done, shred it with forks and toss with your favorite BBQ sauce, either bottled or homemade. The smoky flavors from the Worcestershire sauce would taste great with my Memphis BBQ Sauce. Serve plated or use the BBQ pork for Pulled Pork sandwiches.
- Pineapple Pork: Add 1 cup of pineapple chunks poured over the pork in the last half hour or so. This creates a sweet and savory island flavor your family will love!
Related Recipes
More Classic Hawaiian Main Dishes
Photos used in previous versions of this post.
How much of the salt and sauce would you think for a 10lb roast
Click on the serving amount in the beginning of the recipe. A slider appears. You can adjust to how much you want, I moved to 20 servings and it came out to using a 10 lb pork butt. 3Tbsp Pink Himalayan salt and about 2Tbsp Worcester sauce.
We were all skeptical of this recipe, but intrigued enough to try it. It turned out great! Thanks for the recipe!
Why is this called Kahlua pork, when there is NO Kahlua in the recipe???
Hi Lonna. “Kalua” and “KaHlua” are two different words. “Kalua” is a traditional Hawaiian way of cooking. “Kahlua” is a drink.
Im using a 10lb roast how much of ingredients should I use
At 24 hrs. I’m guessing you’re using the low setting.
I’m wondering the same.
That’s what I am going to try.
I have made this so many times…..to rave reviews from family and friends….it is the best…so moist and flavorful ….
Hi Sabrina!
2 questions…
1. A 8.9 lb bone in pork shoulder… do I cook for 24 minimum or longer?
2. Do I add extra Himalayan salt and Worcestershire sauce bec it’s a bigger piece?
Thanks!
24 hours should still work well for you as long as it fits comfortably in your slow cooker. Yes, I’d add additional amounts of ingredients based on the weight so it is well seasoned.
Sabrina, I am in the habit lately of checking your site when I want something new. Same old meat-new twist. Every recipe I’ve tried lately has been delicious and enjoyed, this being no exception. We love Tony Roma’s, too!
Sherrill, you are so kind! I am so glad I am helping bring variety to the same old cuts. I love playing with new and fun flavors with similar familiar recipes people know!
I was a little skeptical about how this would work but I’m here to tell you it was amazing. I made this like the recipe said. When my husband removed this from the slow cooker we just had to sneak a bite. Oh my it was so delicious! As we were waiting for it to cool a bit so we could shred it we decided to just eat it as it was. SO GOOD!! So today we will eat it the way the recipe suggested and I’m sure it will be just as delicious. The next time we will try making nachos with it. Thank you for a wonderful recipe.
I don’t blame you for wanting to dig right in. Thanks for coming back to let me know how much you all enjoyed it, Brenda.
Did you place this on a roasting rack inside of the slow cooker or just sat it on the bottom of the slow cooker pan.
Just placed it right in. No rack needed inside of the slow cooker. Enjoy!
I have a 2.71 lbs boneless pork shoulder, how long would you recommend cooking that for?
It might only need between 8-12 hours of cook time.
No liquid whatsoever, other than Worcestershire sauce, SCARES me. Especially cooking so long. Am I just being paranoid? Other than my worry I’m excited to taste Kailua Pork ??
The pork will cook down and release liquid so don’t be scared. I really hope you decide to give it a try.
OMG. I was so excited to make this, since all it required was putting boston butt, salt, and worchestire in slow cooker and cooking it for 24 hours. Too bad I cooked it for that lo75ng!!! It was burned on the bottom, and the fat that had been rendered tasted of the burned blackened (no longer browned) bits on the bottom of the pot. Next time I do this, I’ll cook it for 18 hours, I think. I used a piece of pork that was 6.75 lb. and, yes, I did cook it on low.
After it is cooked do you slice it or pull it…just like pulled pork?
I just pulled it.
My slow cooker only goes up to 10 hours. Would I just restart the time after 10 hours?
Yes 🙂
Could I use pork tenderloin? Boneless? And how would I adjust time etc?
I’ve not tested it but my guess is it wouldn’t work and dry out.
I am trying this now with boneless pork chops, any suggestions so it will not dry out? More liquid?Add pineapple juice?
I’m so sorry I’m just now seeing this. How did it turn out?
I dont have a big family 6lbs is a lot. I have a 2.83 boneless boston butt. How can I adapt this recipe…half the ingredients Im sure but cooking time? 12 hours? Please let me know! I love kaluha pork.
It might only need between 8-12 hours of cook time.
I cooked a 6 pound bone in pork shoulder roast and I only cooked it for 15 hours. It was perfect. 24 seems like it would have been to much. I definitely will be cooking this again.
Glad you enjoyed it, Mary.
Turned out great! I cooked it from 2019 until 2020. ? That’s right from 11:00 AM until 11:00 AM the next day. It was the pork in our Southern New Years day meal. I went right by your recipe and it was perfect.
Sounds like a New Years tradition has begun! So glad you enjoyed it.
Should I stick to the 24 hours on low if my bone in pork shoulder is 9.5 lbs or should I do longer?
Ps I’ve made so many recipes and everyone is a huge hit with my fam!!
You are so kind!!
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Stick to 24 hours, assuming it fits into the slow cooker.
I’d like to know which crockpot you made this in? I’m thinking of getting a larger one… Thank you!
Hi Jan, here is the slow cooker I used for this recipe, I also have a link before the recipe card that shows this cooker and my prior cooker I’ve used.
https://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1486361994&sr=8-6&keywords=slow+cooker+aluminum&linkCode=sl1&tag=dinnthendess-20&linkId=415b38951328560a6681275df5308fc7
I was thinking of adding Bragg’s liquid amino to the recipe. I find it has a clean and smokey flavor. Would you use a 1/2 tbsp of both the Worcestershire and Liquid Amino, or 1 tbsp of each?
Also, to clarify, the Himalayan salt is fine? And someone mentioned using garlic?
I would start with going 1/2 and 1/2 instead introducing another assertive flavor in full. And yes, Himalayan salt is fine. It cook with Kosher but it will work in a pinch.
HELP!!! At Costco today I saw a really special sale (and NOT “old” meat) for a 12.68 pound Boneless Pork Shoulder (vacuum sealed) which I grabbed because I remembered I wanted to make this recipe but DIDN’T remember it said “bone in” 🙁
I’d planned to cut it in half and freeze one half and stick it in my slow cooker immediately.
Now what do I do?? (I’ve never been a great cook and always wished I was…and your recipe looked like it would be so easy.)
I hope you can answer before I have to go to the store tomorrow.
So sorry I missed this yesterday! You can you use boneless pork. You just want to watch the cooking time, it will take less time.
Sounds delicious and will definitely try! Just a clarification on the cuts of meat. The pork butt actually sit on top of the pork shoulder. If your cut is rectangular it is most likely a pork butt and if it is triangular, it is most likely a pork shoulder. However, both cuts would work perfectly in this recipe. 🙂
What no kaluha. Hummmm.
As a senior native Hawaiian with years of cooking pua’a kalua, I would like to make a few comments and suggestions. Pua’a kalua is not a “crispy” dish except for where contact is with the hot rocks placed inside! Basically it is a “steamed roast”. Before the advent of the slow-cooker we used the regular oven or better, an electric roaster. My recipe uses the roaster, seasoning the port butt/shoulder with “cheaper” kosher salt (coarse), and drizzling a mix of 1/2 tsp. (hickory only) liquid smoke in 2 cups of water over the whole roast in the pan. THEN, drape several layers of green banana leaves (available at Mexican grocers and even others) and finally a cap of foil to help keep a steaming effect. Roast at 350-400 degrees F for 3-3.5 hours. I have done as much as 100+ lbs. of butts at a time this way. The banana leaves will char and leave tiny bits (reminder of the in-ground way). Lift meat out of pan, cut and shred. Skim oil off the pan drippings and add as much of the drippings back into the shredded pork for a moist meal. I let the pork cool down to lukewarm then bag in quart Ziploc bags for the freezer.
Thanks for sharing your family recipe! Sounds delicious!
Oooooh! I LOVE the thought of being able to freeze some for later! Thank you, Thank you, THANK YOU! 🙂
This is a must for anybody who loves tender juicy pork.
I was cautious just like everybody when seeing how simple this is and how long the pork cooks. I timed my crock-pot on Sunday to finish about when I got home from work yesterday. The smallest pork shoulder(Boston Butt, not sure why a shoulder is called a butt) was 6.5 lbs, but it was amazing. It was sooo tender it fell apart in the crock-pot. I shredded mine after removing what fat didn’t melt in the 24 hours of cooking.
I’m so glad you enjoyed it, Chris! Thanks for the 5 stars.
Can this be cooked in a slow cooker, I don’t have the time to sit an watch it because I have a part time job, and the slow cooker is a miracle!!!
This is a slow cooker recipe. 🙂
Made this recipe and OH MY how fantastic. My hubby said he believed it was the best pulled pork he has ever had! And we went to a luau in Maui in September! 5 stars definitely. Note that I used coarser pink salt , I could not tell if it needed to be ground or coarse from the printed recipe. But I see here as I have this cooking for the second time, that your picture says fine pink salt. So I will cut back and try fine salt next time, I will be making this recipe forever! Want to try adding the garlic too sometime.
Thank you
Wow, I definitely take that as a huge compliment!! I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
Can you cook a brisket the same way?
I would definitely give it a shot. Maybe check it at 10 hours first though.
This in in the slow cooker now…16 hours into the cook. I had to sneak a taste….OMG this is so dedelicious. I made homemade Hawaiian rolls to go with it and am making the macaroni salad recipe from this site. Yummmmm.
Do we need to remove any liquid that the pork shoulder makes?
You’ll want to discard any of the fatty liquid before serving. 🙂
I have never been a fan of Worcestershire sauce, because in Hawaii where I’m from, we use Aloha Shoyu. Can I use aloha “soyu” (as we call it), or just cook it plain without any sauce? Because, we mix Hawaiian salt with Wrights Liquid smoke, to make our pork taste like it was cooked in the pit (Imu). Let me know, thanks. Kona
Either way, it sounds amazing!
I’m sure Worcestershire is fine, but Kona is on point. True Hawaiian kine Kalua pork is liquid smoke and Hawaiian salt. I use coarse Hawaiian Salt blackened with small kine kiave wood charcoal. So ono broke da mouf!
I frequent this post at least every time I cook a pork butt in the slow cooker. I was worried I didn’t have worceshtershire sauce but read its preferred when making bbq pulled pork sandwiches. Score!
Thanks, LB! Glad I could be of use! Love you!
I love kalua pork and am excited to try this recipe! What size slow-cooker do you use to roast the pork? I’m worried the pork shoulder may not fit my 4-6 quart slow-cooker. Thanks!
I have a 6 qt slow cooker, the standard oval size. You’d be surprised how well it can fit. Hope you love it!
Thanks for the easy recipe! My pork shoulder is not bone in. Should I adjust the cooking time? It is a 7.75 lb piece of meat.
Yes, you should shave a couple hours off the cooking time. Enjoy!
Could I use sea salt? Don’t have pink salt. Would it be just as good?
Yes! I’ve used pink, grey, kosher and they are all great. Sea Salt is great too, the only one I would caution against is regular table salt. Hope you love it!
I was searching something easy but something super tasty… I ran into your blog site through pinterest!!
To be honest, only 3 ingredients and walk away was WAY TO EASY and since I didn’t know Luau Pork, I was little suspicious… HOWEVER, I’m just sooooo glad to try!!!! I made coconut rice to go with, too!!!! Every single bite was screaming YUMMY!!!! My husband and all of my 3 kids had a happy Sunday dinner!!!! AND it doesn’t end YET!!!! There was left over of meat and I made your Toni Roma’s inspired BBQ sauce (in a pot)!!! YES!!! Tonight dinner was another hit for my family!!!! I really love your method of using crockpot to create both crispiness and moistured & tendered final meat!!!!! Thank you so much for my first try to be such great 2 dinners!! I’m very looking forward your recipes!!! Thank you, thank you, thank you!!!!
You made my day! Thank you so much for coming back and telling me you enjoyed the recipes! And oh my goodness you chose three of our favorites. That bbq sauce is just too good for words! Thank YOU!
This looks really good. I would have not thought to cook this in a slow cooker, but I can see why you are choosing to do it. It looks delicious and tender.
Thanks Crystal. I actually made the recipe again with a pork shoulder arm with skin on and figured out how to get crispy skin. That recipe update will be coming soon 🙂
Nothing better than slow cooked pork!
AGREED! 🙂
Ahh, this looks absolutely mouthwatering!! I need to find a way to make this ASAP.
xx, Mikkaela
The Southwestern Prepster
Thanks Mikkaela, hope you enjoy it!
Haha, we actually made Hawaiian pulled pork for a luau last night! We put it on a Hawaiian bun with a pineapple ring =) Yours looks so delicious! We didn’t leave ours in for nearly that long.
Oooh I love the use of the Hawaiian bun and pineapple slice! How long did you cook yours for?
My slow cooker is my BFF. For reals. Love finding new awesome recipes like this one to try!
Me too! I love mine, I’ve had it for almost a decade now and it has never let me down!
Oh that looks fork tender. Yummy! I’ve never tried pink himalayan salt but use sea salt quite a bit.
Thanks Dee! I love both, probably love sea salt a bit more but it is fun to play with new flavors and ingredients 🙂
You know I am from Texas and we cook pork butt one way. But I do have to say… this looks divine! I could definitely see myself make some yummy pork sandwiches with this recipe. Thank you for sharing it with us today on #growyourblog
I love Texas BBQ! You guys NEVER change the way you do it!
Oh that is heaven on earth. Looks fantastic.
Thanks Michelle!
My son and husband recently visited hawaii for the first time and are obsessed with all things from the islands. I am going to make this for them for Sunday dinner and make them SO Happy!! Thanks for the recipe.
Awesome!! I hope it takes him back! If you want the authentic feel serve it up with sticky white rice and macaroni salad!
I don’t eat a lot of pork due to health reason but this sure does look amazing. I just know my husband (who loves pork would love it).
If he is anything like my hubby he will be waiting by the slow cooker for you to open the lid!
This looks delicious! I love pork and I’m always looking for different recipes. I’ll have to try these one out soon. Hopefully my daughters will eat it too.
Thanks Kathy, I hope they love it!
I love using my slow cooker. This recipe sounds amazing. I so need to make this!
Please try it!! You’ll love it and I need someone else to be as excited about it as I am.
I was thinking that pineapple would be an ingredient in there. Now I’m really curious!
Yum, Pineapple would be delicious, maybe a pineapple jam poured over in the last half hour or so.
We are heading to Hawaii next month. I’ll have to make this before hand to get ready!
What a way to prepare for a trip! Have a great time!
Help! I’m cooking this now, followed the recipe exactly by not adding any liquid. The meat has produced so much liquid it looks like it’s swimming in the crock pot. I’m 12 hours in. Should I discard any of the liquid for the second half of the cooking time? I fear no crispy pork here. Thank you.
I would leave the liquid in, your pork probably had more saline but that’s okay. If it isn’t as crispy as you like by the end, before serving, put it under the broiler for a few minutes to crisp it up without drying it out.
Each time I come to your blog I get hungry! I love roast pork, and I have so many great memories of roasting the entire pig on our farm in Puerto Rico. I have never heard of Pink Salt or thought of cooking the pork in the slow cooker. I will have to try that the next time we make it, which is often! Thanks again for a great recipe!
Mission accomplished, haha! Trust me, give the pork a shot in the slow cooker, you won’t regret it!