This ridiculously easy, smoky and salty Kalua Pork (aka Kalua Pig) is made with only 3-ingredients in the slow cooker or instant pot. The mouth-watering meat is tender, juicy, and delicious all on its own, but it can also be used for burritos, salads, tacos, and more!
We love visiting Hawaii for the most authentic Hawaiian food, but when we can't be on the islands we make it at home. Some of our other favorite Hawaiian-inspired dishes are Macadamia Nut Crusted Mahi-Mahi, Hawaiian Teriyaki Chicken Skewers, and Homemade Hawaiian Punch Recipe!
Why this Hawaiian Pork Recipe works
You knew it was coming. I couldn't do my a series about my favorite Hawaii-inspired recipes without including kalua pork, could I?
This kalua pork recipe is pretty much foolproof and can easily be doubled to feed a crowd. Or tripled or quadrupled or whatever you need. If you are hosting a backyard luau this summer, borrow an extra slow cooker or instant pot from a friend.
Traditionally, kalua pork is served with boiled cabbage and white sticky rice, but it also goes great served with baby bok choy and macaroni salad.
What is Kalua Pork?
Kalua Pork or Kalua Pig is the traditional centerpiece of a Hawaiian luau. A whole pig is smoked in an underground pit called an "imu" with banana leaves or coconut palm fronds and koa wood.
All of the flavor comes from the pork itself, the sea salt used to season the meat and the smoke from the wood. But we can mimic the process and get a really similar result in the slow cooker or instant pot using liquid smoke.
An imu ceremony is the part of a luau before dinner is served. This is where the cooked pig is removed from the pit it was cooked in and taken to the kitchen for shredding. It's an interesting and fun thing to experience, if you ever have the chance to go to a luau in Hawaii.
How to make Kalua Pork (Crock Pot Method)
Slow Cooker Kalua Pork: Place the pork in the bottom of the slow cooker and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover and cook on LOW for 10-12 hours. Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the slow cooker as desired over the shredded kalua pork to keep it from drying out.
How to make Instant Pot Kalua Pork
Instant Pot Kalua Pork: Cut the pork into 6 large chunks, then place in the instant pot and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover, set the knob to seal, then cook on high pressure for 60 minutes. Allow the instant pot to do a natural release for 25 minutes, then manually release any remaining pressure and open. Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the instant pot as desired over the shredded kalua pork to keep it from drying out.
Hawaiian Pork tips
- I have never had trouble finding pink Himalayan sea salt at the grocery store, but if you want to specifically look for Hawaiian sea salt, I have seen it at Trader Joe's, World Market, or you can always order it online.
- You can shred the meat directly in the slow cooker or instant pot. Remove some of the juices first so you can add back in as much as you want at the end.
- This is going the extra mile, but if you have access to banana leaves from an Asian grocery store, pick some up. You can place some leaves in the bottom of the slow cooker or instant pot, then set the pork roast on top of the leaves before adding the liquid smoke and salt. Wrap the leaves tightly around the pork and cook as directed.
- You can make a bigger roast in the slow cooker. Just increase the ingredients proportionally to match the size of the roast without increasing the cooking time.
- If making a bigger roast in the instant pot, add another 15 minutes at high pressure for each additional pound of meat you are cooking.
How to serve this Hawaiian Pork Recipe
We prefer to serve the kalua pork with traditional sides like steamed white rice, macaroni salad, and sliced cabbage. You can also garnish it with some extra sea salt and a drizzle of liquid smoke for added flavor.
Kalua pork is delicious on its own but you can also use it in dishes like pork sliders, pork tacos, burritos, quesadillas, on nachos, or basically in any recipe where you would normally use any other kind of pulled pork.
How to store Kalua Pig
After you've cooked and served the kalua pork, allow any leftovers to cool down to room temperature before refrigerating or freezing. Place the cooled kalua pork in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn or spoilage and store in the fridge for up to 3-4 days or in the freezer for 2-3 months.
When you're ready to enjoy the frozen kalua pork, thaw it in the refrigerator overnight for the best results. Reheat the thawed kalua pork in a microwave, oven, or on the stovetop until it's hot throughout (165°F or 74°C). You can add a little water or broth to the pork when reheating to prevent it from drying out.
PRO TIP: Consider dividing the leftover kalua pork into smaller, meal-sized portions. This makes it easier to reheat and use as needed without having to defrost the entire batch.
Kalua Pork FAQs
Pork lau lau, on the other hand, involves wrapping seasoned pieces of pork (usually pork butt) along with other ingredients in ti leaves. The ti leaves help to steam and cook the pork, creating a unique flavor and texture.
Also, the main ingredient in kalua pork is the pork itself, which is seasoned with coarse sea salt and a small amount of liquid smoke. It's typically cooked with minimal seasoning to let the smoky flavor shine. Pork lau lau includes pork, but it's often combined with other ingredients like butterfish (or sometimes salted fish), taro leaves, and sometimes sweet potato. The combination of these ingredients inside the ti leaf bundle creates a complex and unique flavor profile.
Another important difference is how they are served. Kalua pork is often served as a standalone dish or as part of a Hawaiian plate lunch. It's typically served with sides like steamed white rice, macaroni salad, and cabbage. Pork lau lau is usually served as a wrapped bundle, with the ti leaves still intact. It's a more complete meal because it contains multiple ingredients, including the pork, vegetables, and sometimes fish.Pork lau lau and kalua pork are both popular Hawaiian dishes, but they differ in their preparation, ingredients, and flavors. Kalua pork is made by slow-cooking a seasoned pork butt or pork shoulder until it's tender and can be easily shredded. Traditionally, it's cooked in an underground oven called an imu, which imparts a smoky flavor. However, most people (myself included) prepare it in a conventional oven or a slow cooker, using salt and liquid smoke to recreate the traditional flavor.
Pork lau lau and kalua pork are both popular Hawaiian dishes, but they differ in their preparation, ingredients, and flavors. Kalua pork is made by slow-cooking a seasoned pork butt or pork shoulder until it's tender and can be easily shredded. Traditionally, it's cooked in an underground oven called an imu, which imparts a smoky flavor. However, most people (myself included) prepare it in a conventional oven or a slow cooker, using salt and liquid smoke to recreate the traditional flavor.
Kalua pork is a Hawaiian culinary treasure known for its unique preparation. Traditionally slow-cooked in an underground imu oven, it captures the essence of Hawaiian culture. The pork's smoky, tender, and flavorful profile, achieved through minimal seasoning with sea salt and a hint of liquid smoke, sets it apart. It's not just a dish but a celebration of Hawaiian traditions and flavors, often enjoyed with classic sides like rice, macaroni salad, and cabbage. Its simplicity and depth of flavor make it a beloved and iconic part of Hawaiian cuisine, offering a taste of the islands' rich heritage.
Kalua pork and pulled pork share similarities as both are tender, shredded pork dishes. However, they differ in flavor and preparation. Kalua pork is Hawaiian, slow-cooked with sea salt and liquid smoke for a smoky, simple taste, while pulled pork is a Southern U.S. dish, often seasoned with various spices and sauces, resulting in a more diverse flavor profile.
More Shredded Meat Recipes
- Sweet & Spicy Slow Cooker Pulled Pork
- Crispy Mexican Slow Cooker Pork Carnitas
- Slow Cooker Mexican Shredded Beef
- Crock Pot Mississippi Pot Roast Sandwiches
- Cuban Mojo Pork
- Cafe Rio Sweet Pork Barbacoa
- Slow Cooker French Dip Sandwiches
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Hawaiian Pork Recipe (Kalua Pork)
Ingredients
- 4-6 pounds boneless pork shoulder or pork butt roast
- 1 Tablespoon hickory or mesquite flavored liquid smoke
- 1 Tablespoon red Hawaiian sea salt or pink Himalayan salt
Instructions
Slow Cooker Kalua Pork:
- Place the pork in the bottom of the slow cooker and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover and cook on LOW for 12-14 hours.
- Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the slow cooker as desired over the shredded kalua pork to keep it from drying out.
Instant Pot Kalua Pork:
- Cut the pork into large chunks, then place in the instant pot and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover, set the knob to seal, then cook on high pressure for 60 minutes.
- If you are making a larger roast, you will need to add 15 more minutes cooking time at high pressure for each additional pound of meat. Allow the instant pot to do a natural release for 25 minutes, then manually release any remaining pressure and open.
- Remove from instant pot and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the instant pot as desired over the shredded kalua pork to keep it from drying out.
Notes
- You could also shred the meat directly in the slow cooker or instant pot, but you will want to remove some of the juices first so you can control the amount of juiciness at the end.
- If you have access to banana leaves from an Asian grocery store, you can place some leaves in the bottom of the slow cooker or instant pot, then set the pork roast on top of the leaves before adding the liquid smoke and salt. Then wrap the leaves tightly around the pork and cook as directed.
Nutrition
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Perfect pork!! I love kalua pork but haven't made it in years!! Will definitely be trying your recipe.Â
Kahluha Pork is my favorite thing to have when we are in Hawaii! Â I cant believe how easy this was to make -- Â I did add some banana leaves to the bottom of my IP and it was delicious! Â I was thinking we'd have some leftover for burritos today but every last bite was devoured at our dinner last night! Â Id say that is a 5 STAR success story!
I've been trying to use my Instant Pot more lately. I think summer is a great time to use it. This looks wonderful. I'll be passing it along to my husband so he can check it out too.
This recipe was delightful!! We took your advice and made tacos from it! SO GOOD!!
This was a big hit this weekend! My family loved it! Perfectly flavored and tender!
We were stationed in Hawaii for many years when my husband was active duty, and this is the exact ingredients we use for authentic kalua pork! So simple and super flavorful! I always slow cook it, but now I'm anxious to try this in an instant pot. Great recipe for entertaining. This goes a long way!
I used my slow cooker and loved how easy this was to make. Great flavor!
This pork looks and sounds amazing! It would be easy to make for a crowd and no need to heat up the house using the oven! What a fun theme for a party too!
How would you convert this recipe for use in an instant pot duo? How much time, what setting, etc?
There are instructions for using your instant pot in the post!