Kalua Pork is salty and smoky and so incredibly tender. Choose your preferred cooking method from our oven, pressure cooker, and slow cooker instructions. You’re going to love this minimal prep and maximum flavor recipe!
Is food allowed to taste this good when there is zero effort required? Perhaps we should all just go with it. It takes only 10 minutes or less to prepare the pork, and then your slow cooker/oven/pressure cooker takes care of the rest! This is why we love these kinds of meals. We are a busy family, and some days just need the convenience of not worrying about dinner. And this dinner will certainly not disappoint. The pork is salty and smoky and so incredibly tender. We like to serve it up with pineapple and coconut rice. You’ll love it!
Liquid Smoke in Kalua Pork:
Liquid smoke is completely optional, but we highly recommend it for the flavor. You can also use smoked salt if you prefer.
Serving Suggestions:
We can’t fathom eating Kalua pork without coconut rice and a large side of fresh pineapple. Trust us. It’s THAT good.
Smoker Instructions:
If using a smoker to make this, follow all directions and omit the liquid smoke. Put the meat directly on the rack and let the pork smoke at 225 degrees for 3-4 hours. Tightly wrap the pork at that point in foil and let it continue to cook at 250 degrees until the internal temperature hits 203 degrees. Let rest for 20-30 minutes, unwrap, shred, and enjoy.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium heat on the stove until warmed through, or in the microwave in 30 second increments.
If you like this recipe, you may be interested in these other delicious shredded meat recipes:
We’ve been using this instead of the heavy BBQ pulled pork. Such a refreshing change. We also use it with slider buns instead of the large kaiser rolls.
Delicious
Just made your version but didn’t use the hickory liquid smoke(gives me heartburn), I have apple wood liquid smoke & used the Alaea(pink salt) as you suggested. It’s perfect. Thank you and thanks for the coconut rice recipe!
Made this over the weekend & loved it - great flavor!! But has anyone tried it on a pork cut you don’t shred? (loin/chops…)
I used just under 3 lbs of Pork Shoulder instead of Butt. I slightly reduced the amount of Garlic, Ginger, Salt and Liquid Smoke by about a 1/2 tbsp each to compensate. It came out phenomenally. Coconut Rice was the perfect accompaniment to the salty, smokey pork and went well with a Spinach Walnut Salad with Creamy Poppyseed dressing on the side.
Simple but really good. Will be retaining this recipe to make again.
🌕🌕🌕🌕🌗
Put water in the bottom of slow cooker, enough to just cover bottom. Use a shoulder butt pork roast that has a lot of fat on it. Rub a coarse salt (Hawaiian salt if available) all over roast. Sprinkle liquid smoke all over roast. Put in slow cooker, cover and cook on Low for 10 to 12 hours. Remove from pot, let rest for 20 to 30 minutes, then shred using 2 forks or hands. Same process for oven, 225 degrees for 10 to 12 hours.
Thank you for this! For years I used a similar recipe from a magazine/web site, but a couple years ago I discovered they’d deleted it for a newer, more complicated recipe. Simpler is often best! Now I have alternatives to turning on the oven when it’s hot outside.
Also, sub in some soy sauce for the sea salt & you won’t be sorry. Just as authentic.
Just made this in the slow cooker, followed the directions exactly and it’s amazing! Can’t wait to serve it to family and friends! Thanks for such a simple recipe using basic ingredients!
I need the coconut rice recipe!
Here you go! https://thestayathomechef.com/easy-coconut-rice/