Slow Cooker Kalua Pork

This slow cooker kalua pork brings the authentic Hawaiian luau straight to your table with minimal effort. Using just a few key ingredients like pork shoulder, red Hawaiian sea salt, and liquid smoke this recipe transforms into tender, smoky pork that melts in your mouth. Whether it’s for a family gathering or a casual dinner this dish creates a festive island atmosphere that everyone will love.

I first made this recipe for a summer luau and was hooked immediately. It always brings back memories of sunny days and joyful gettogethers filled with laughter and good food.

Ingredients

• 4 to 5 pounds boneless pork shoulder butt roast: provides the best balance of fat and lean meat for tender shredding
• 1 to 1.5 tablespoons Alaea salt: traditional Hawaiian red salt adds earthiness and essential minerals, look for high quality for best flavor
• 1 cup unsweetened pineapple juice: keeps the pork juicy and adds subtle tropical sweetness
• 4 garlic cloves smashed: infuses rich aroma deep into the meat
• 1 tablespoon hickory liquid smoke: key for that classic smoky taste when you cannot cook in an actual imu pit
• 1 to 2 banana leaves (optional): offer a fragrant herbal note and help replicate the underground oven method

Instructions

Prepare the Pork:

Trim excess fat from the pork shoulder being careful to leave some for moisture and flavor. Pat the meat dry with paper towels to help the seasoning adhere. Using a paring knife make small slits all over the pork and insert the smashed garlic cloves to infuse every bite with robust garlic aroma.

Season with Salt and Liquid Smoke:

Rub the Alaea salt thoroughly over the pork ensuring it penetrates the garlic filled slits. Drizzle the hickory liquid smoke evenly across the surface to capture that essential smoky Hawaiian character even without an imu.

Layer Banana Leaves (Optional):

If using banana leaves line the bottom and partially up the sides of your slow cooker with the leaves. This helps infuse the pork with subtle grassy and floral notes reminiscent of traditional Hawaiian cooking. Place any remaining leaves over the top of the pork for the full experience.

Add Pineapple Juice and Assemble:

Pour the pineapple juice around the pork carefully avoiding the direct surface so you don’t wash away the salt and seasonings. Place the prepared pork in the slow cooker and cover tightly making sure the banana leaves are tucked in if used.

Slow Cook Until Tender:

Set your slow cooker to LOW and cook for 16 to 20 hours or on HIGH for 8 to 10 hours. The pork is ready when it shreds effortlessly with a fork and wafts out an irresistible smoky aroma through your kitchen.

Shred and Serve:

Remove the pork from the slow cooker to a cutting board and shred using two forks discarding any large fatty pieces. Skim off any excess fat from the cooking liquid and return the shredded pork into the juices to lock in moisture and amplify flavor. Serve warm alongside Hawaiian sides or use in sliders and tacos.

My favorite part has got to be the Alaea salt. The subtle mineral rich, earthy flavor it imparts makes a genuine difference. It transports me straight back to those summer potlucks where everyone fought over the last serving. Sharing this dish is always a joyful celebration of community and heritage.

Storage Tips

Store leftover kalua pork in an airtight container in the refrigerator. It stays fresh for up to four days but you can also freeze portions in sealed bags for three months without losing moisture or taste. To reheat gently warm in a skillet or microwave adding a splash of cooking liquid to keep it tender.

Ingredient Substitutions

If you cannot find Alaea salt mix kosher salt with a pinch of pink Himalayan salt to mimic the flavor and color. Liquid smoke can be swapped for mesquite if preferred but use sparingly. Banana leaves can be replaced with hydrated corn husks or parchment paper to create a similar steaming effect.

Serving Suggestions

Pile kalua pork over steamed white rice with quick pickled red cabbage or tangy pineapple salsa to brighten the richness. Hawaiian macaroni salad and grilled pineapple rings also make classic side pairings. Use leftovers to make sliders or breakfast hash for a versatile taste of aloha any time.

Serve warm for a true taste of aloha. Leftovers are perfect in sandwiches or tacos.

Your Recipe Questions Answered

→ Why didn't my pork shred easily?

If the pork resists shredding, it likely needs extended slow cooking. Return it to the cooker on low heat until connective tissues have broken down fully, making the meat tender and easy to pull apart.

→ Can I cook without banana leaves?

Yes, banana leaves are optional but enhance aroma and presentation. If unavailable, use parchment paper or hydrated corn husks to maintain moisture and add mild earthy notes.

→ Is liquid smoke safe to use?

Liquid smoke is made by condensing real wood smoke and is safe in moderation. It imparts essential smoky flavor when an underground imu cooking method isn’t possible.

→ How do I avoid overly salty pork?

Measure Alaea salt carefully and avoid adding more before tasting the finished pork. If too salty, balance with unsalted broth or add pineapple juice before serving to mellow flavors.

→ What cuts of pork work best?

Boneless pork shoulder provides the ideal balance of lean meat and fat. It breaks down into tender shreds without becoming greasy, ensuring rich texture and flavor.