It’s hard to resist the smoky goodness of Hawaiian Kalua Pork. Our slow cooker version not only makes it easy, but it cooks low and slow for the most tender and juicy pork. Our recipe incorporates fresh ginger and garlic and brings the traditional smoky saltiness for some great island flavor.
Pair with our easy coconut rice and our grilled pineapple for a meal that wows!
Why Our Recipe
- We aren’t just blowing smoke, we also add ginger and garlic for the ultimate Island flavor.
- One of the easiest set-it-and-forget-it ways to cook a pork butt.
- Oven directions are included if you don’t have time for the slow cooker!
Traditionally, Kalua Pork involves a whole pig being cooked in an underground oven called an imu, where it slowly smokes and steams to perfection wrapped in banana leaves. Now, that’s quite the undertaking for your average home cook, so a slow cooker option makes things a bit easier and still delicious. A little liquid smoke and slow cooking the pork with garlic and ginger brings the island flavor!
Ingredient Notes
- Pork Butt Roast: Bone-in or boneless pork butts work best for this recipe. You can also use a picnic or shoulder roast.
- Minced Garlic: Yes, we really do want this much garlic! The flavor mellows during cooking, giving that sweet roasted garlic goodness.
- Minced Ginger: Brings in the Asian influences of Island cuisines, which sets our recipe apart from the rest.
- Salt: Hawaiian pink salt is preferred for that authentic touch, but listen, you can also just use regular old sea salt.
- Hickory Liquid Smoke: This is what mimics the traditional pit-smoked method used in Hawaiian cooking. Non-negotiable.
Liquid Smoke
In most grocery stores, you’ll find liquid smoke in the condiment aisle, typically near the BBQ sauces. There are commonly two types available: hickory and mesquite. Hickory liquid smoke has a strong robust smokiness, while mesquite offers a slightly sweeter and more subtle smoky flavor. Both can be used in this recipe depending on your taste preference, but we recommend hickory for its strong flavor.
Turn Your Pork into More Meals
Quesadillas: Use the shredded pork as the filling for quesadillas. Add cheese, and maybe even onions, and peppers for extra flavor. Serve with hoisin sauce and sour cream for dipping. I had this at a restaurant once and I was hooked!
Hawaiian Tacos: Combine the pork with diced pineapple, cilantro, and chopped red onions in corn tortillas.
Pork Salad: Toss Kalua Pork into a fresh salad with mixed greens, cherry tomatoes, cucumbers. Our cilantro-lime ranch dressing is perfect on top.
Hawaiian Sliders: Serve Kalua Pork on Hawaiian rolls with coleslaw and a drizzle of BBQ sauce.
Breakfast Burritos: Wrap Kalua Pork in a flour tortilla with scrambled eggs, cheddar cheese, and diced potatoes.
Hawaiian Pizza: Give this pizza a real reason for it’s name by adding some Kalua pork on top, or even replace the standard Canadian bacon altogether.
Pork Fried Rice: Sauté leftover pork with rice, peas, carrots, onions, and eggs for a quick and easy fried rice dish.
Loaded Baked Potatoes: Bake some potatoes or sweet potatoes, then stuff them with Kalua Pork, top with green onions and a sprinkle of cheese, and broil until the cheese melts.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze leftover pork in airtight containers or plastic freezer bags for up to 3 months. Thaw in the refrigerator overnight.
Reheat in a saucepan or skillet over medium heat, adding a few tablespoons of water to help add some moisture back in. Stir occasionally until heated through.
Microwave on high heat in 30-second increments until heated through. Cover with a damp paper towel and stir in between to ensure even heating.
More slow cooker shredded pork…
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!
– Karen
Great recipe! Got one like this from a neighbor who grew up in HI years ago. It’s become a staple for us!!
I use pork loin. Less fat. I cook about an hour longer than the recipe calls for. Well worth the wait. I also use less Hawaiian salt. Very delicious and easy to make. I personally like this better than the standard pulled pork sandwich.
I’ve never heard of using ginger in Kalua pork
Enjoy! It’s quite delicious. It brings in the Asian influences of the region.