Kalua Pig Recipe

Succulent, juicy, melt-in-your-mouth tender Kalua Pork (Kalua Pig) is the famous luau style pork that’s big on flavor but low on effort! It’s easy to make at home in the slow cooker, pressure cooker or oven!

This Kalua Pork is ridiculously juicy, tender, smoky and salty but SO simple to make with just a few ingredients and minutes of prep.  This foolproof recipe is made by rubbing the pork with Hawaiian sea salt and spices, searing, drizzling with liquid smoke then letting the slow cooker, oven or instant pot do the rest of the work.  This Kalua Pork recipe is ideal for an easy prep-ahead dinner, stress-free entertaining or freezer meal that leaves you with melt-in-your-mouth pork and hardly any cleanup! Serve the succulent, spoon tender Kalua Pork plain with a side of coconut rice and pina colada fruit salad or it’s delish in sandwiches, burritos, salads, tacos and more!  

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Watch: How to make Kalua Pork

 

WHAT IS KALUA PORK?

When vacationing in Maui this summer, we had the privilege of sinking our teeth into rich, earthy, juicy shredded Kalua Pork permeated with smokiness, and I was amazed at how unbelievably delicious the simple pork was – and how I couldn’t stop eating it!  So, what exactly is this famous Hawaiian pork?

Authentic Kalua Pig (Pork) is salt-rubbed smoked whole pig, a popular Hawaiian dish and the centerpiece of nearly every Hawaiian luau. It is named after its cooking technique, Kālua meaning “cooked in an underground oven,” in native Hawaiian. 

Since it is nearly impossible to replicate this cooking technique on the mainland, Kalua Pork has also come to mean Kalua-style pork shoulder rubbed with Hawaiian salt, rock or pink salt and liquid smoke then cooked in the slow cooker until fall apart tender with surprisingly similar, drool-worthy results to the real thing.

How is Kalua Pork traditionally made?

To make authentic Kalua Pork, an underground pit called an “imu,” is dug 2-4 feet deep then filled with koa wood and lava rock.  The pit is set on fire and left to heat for several hours until kindling turns to coal.  Next, a whole pig is rubbed with Hawaiian salt and the cavity is filled with blazing hot stones.  The pig is lowered into the smoky imu, covered with banana leaves, coconut palm fronds or ti leaves (palm-like leaves) and soil and left to smoke for hours until tender.  

The pork emerges salty and smoky with earthy undertones from the banana leaves and soil.   When the pork is finished cooking, it is removed from the pit in a celebratory imu ceremony then taken to the kitchen for shredding.  

Kalua Pork Recipe Ingredients

In addition to pork shoulder or pork butt, you will need:  

• Hawaiian sea salt: is an unrefined sea salt that has been mixed with an iron oxide rich volcanic clay called ʻalaea, which gives the salt its characteristic brick red color.  The salt is richer in minerals than conventional salt and the clay imparts a subtle earthy flavor. I use this ‘Alaea Salt for this recipe which you can purchase on Amazon.  Places like Whole Foods, Sprouts and World Market sometimes carry Hawaiian sea salt as well.
• Liquid smoke: if you aren’t familiar with liquid smoke, it really is liquid smoke! It mimics the smokiness of the imu without having to actually dig a pit and smoke the pork.  Liquid smoke is created by capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser.  In the condenser, the smoke cools and forms a liquid, thus liquid smoke.  (thank you Wikipedia).  It is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store.  You can use mesquite liquid smoke if you already have it, but I find hickory to be the best in this recipe.  
• Seasonings:  the Kalua Pig is seasoned with garlic powder, ginger powder and pepper.  These seasonings are not traditional so you don’t have to use them, but I think they make for the best Kalua Pork recipe.  They add subtle complexity of flavor while still allowing the salt and the smokiness to shine.

What Cut of Pork is Kalua Pig?

This Kalua Pork recipe can be made with either a pork shoulder or pork (Boston) butt.  Despite the names, both pork butt and pork shoulder both come from the shoulder of the pig. Pork shoulder comes from the shoulder area just above the forelegs and Boston butt comes from the area stacked vertically above that, around the shoulder blades.

If you have a choice between Boston pork butt and pork shoulder, always choose pork butt. It is named after the barrels (butts) pork used to be stored in around the time of the Revolutionary War. Pork butt is fattier and has more marbling throughout the meat so it emerges more flavorful and tender.

Whether you choose pork shoulder or butt, look for a roast with a good amount of marbling, which will transform into succulent, and richly flavored pulled pork. 

Should I buy pork with the Fat Cap for Kalua Pork?

Boston butts have a fat cap, a layer of hard white fat that sits on top of the meat, sometimes as much has an inch thick.  I recommend trimming all of it except 1/8-inch.  The thin layer of remaining fat will create a self-basting effect as it breaks down and drips over the meat, resulting in extra juicy and extra flavorful pork, with little surface fat remaining after roasting. 

Kalua Pork Recipe Variations

• Add banana leaves.  Wrap the pork in banana leaves after you sear it and leave it to braise.  The banana leaves will infuse it with a rich, earthy flavor. You can find banana leaves sold in the freezer section of most Asian markets. Banana leaves are pretty large, so cut them down into a few smaller pieces.  Wrap the pork layer by layer in the banana leaves and don’t be alarmed if a few of them split, just do your best to encase the pork.
• Omit the seasonings.  You can go more traditional and omit the garlic powder, ginger powder and pepper.

Can I use a different salt for Hawaiian Pork?

Hawaiian salt imparts a subtle earthy flavor but you my substitute with coarse sea salt or coarsely ground Himalayan pink sea salt instead.  Pink Himalayan sea salt is the best substitute because it has a higher mineral content (hence the pink color), just like Hawaiian sea salts.  Just don’t use kosher salt or table salt because the grains are much finer and will make your pork too salty! 

How to make Kalua Pork

Kalua Pork is the epitome of a minimal prep and maximum flavor recipe!  Once you’ve gathered the ingredients, it’s a quick season, sear and cook until fall-apart tender. Here’s how:

1. Season the pork.  Pat the pork dry with paper towels so the seasonings will stick and the pork will sear and not just steam.  Whisk the seasonings together and evenly rub them over all sides of the pork.

2. Sear the pork.  This extra step is well worth it.  It caramelizes the outside of the pork for a depth of flavor and increases its moisture capacity so its’s extra juicy.  The pork is large so it can be a bit awkward to sear, but do your best to rotate it with forks or tongs to sear all sides until browned.

3. Add liquid smoke.  Transfer pork the prepared slow cooker.  Brush the liquid smoke over the seared pork.

4. Cook.  Cover on LOW for 8 to 12 hours until pork is fall apart tender and easily shreds with a fork. Make sure to check the pork at the early part of the cooking window and continue to cook if needed.

5. Shred pork.  Once very tender, shred the pork and toss with the slow cooker juices.   Turn the slow cooker to low (if it had been on high), cover, and continue to cook for 20 minutes.

Kalua Pork: Instant Pot

Yes, Kalua Pig can be cooked in the pressure cooker but it is my least favorite method between braising in the oven, slow cooking and pressure cooking.  Pork shoulder and butt should be cooked low and slow so the marbling throughout the meat has plenty of time to break down to create juicy, tender pork. Instead, pressure cooking sacrifices some of the rich flavor and won’t be as tender but can be used if you’re short on time and you lower your expectations.  Full pressure cooker instructions in the recipe card at the bottom of the post.

Kalua Pork: Oven

Yes, cooking Kalua Pork in the oven is my second favorite method behind the slow cooker.   Cook the pork roast at 325 degrees for about 6 hours or until very tender.  Full instructions in the recipe card.

Kalua Recipe Tips

• You may use a Hawaiian salt substitute. You probably won’t find Hawaiian sea salt at the grocery store, but I have never had trouble finding pink Himalayan sea salt. 
• Don’t skip searing the pork.  Searing the pork adds extra flavor and moisture that cannot be achieved any other way.  Sear all sides of the pork roast until deeply golden – no sorry grey color please!    
• Use a cast iron skillet.  I recommend a large cast iron skillet because it gets piping hot and cooks more evenly.  When searing, the pork will naturally release from the pan once it’s properly seared. If it’s sticking to the bottom of the pan, it most likely needs more time. It will take 2-5 minutes per side (longer if using a nonstick pan).
• Use a high smoking point oil. Use vegetable oil, avocado oil or sunflower oil to sear the pork– don’t substitute olive oil.  Olive oil has a lower smoking point and will not only smoke like crazy but can burn leaving behind a bitter taste and harmful chemicals.
• Cook the pork until tender. If your pork isn’t crazy tender, then cook on!  It just means the proteins needs more time to break down and tenderize. Even 30 more minutes can make the world of difference between “okay” and melt-in-your-mouth Kalua Pig.
• Soak after shredding.  Shredding the pork and cooking it for 20 minutes on Low in the juices is crucial. It allows the flavorful slow cooker juices to seep into every nook and cranny.
• Don’t forget to season.  Taste the shredded pork before serving.  The pork should be borderline salty, if not, season with additional salt a little at a time.
• Scale the ingredients.  You can purchase a smaller or larger pork shoulder/butt and adjust the ingredients in the recipe card by using the up and down arrows next to the servings. 

Kalua Pig Recipe Tips: How to Make Ahead

Kalua Pig is fabulous for making ahead or serving a crowd because most of the work is hands-off cooking.  To make ahead, cook the pork all the way through shredding.  Transfer the pork to the refrigerator directly in the ceramic crockpot insert or transfer the shredded pork in its juices to an airtight container in the refrigerator. 

The next day, warm the pork for 1-2 hours on low in the slow cooker or you can gently warm on the stove. Add a splash of water or broth if it seems dry.

How to Serve Hawaiian Pork

Sides to Serve with this Kalua Pork Recipe

My favorite sides to serve with Kalua Pork are grilled pineapple, rice, and macaroni salad, but it is tasty with a myriad of options. Here are some more to choose from:

• Rice: serve Kalua Pork with plain rice, coconut rice, pineapple rice, quinoa, cauliflower rice or broccoli rice for a neutral textural side that let the Hawaiian flavors shine.
• Fruit: simple grilled pineapple or more exotic Grilled Brown Sugar Pineapple, Pina Colada Fruit Salad, Tropical Fruit Salad, Summer Fruit Salad, Pineapple Salsa or Perfect Fruit Salad are all tasty. 
• Veggies: grilled, roasted, steamed, or stir-fried veggies are fantastic with Kalua Pig.  You can also stir fry any veggies such as broccoli, bell peppers, mushrooms, carrots, etc. or go with roasted veggies such as Roasted Broccoli, Roasted Cauliflower, Roasted Carrots, Roasted Asparagus, Roasted Brussels Sprouts, or Roasted Squash.
• Salad: go with a simple green salad or more elaborate Strawberry Broccoli Salad, Apple Salad, Watermelon Salad, Asian Pineapple Salad or Ramen Noodle Salad. 
• Pasta Salad: Hawaiian Macaroni Salad, Po Boy Shrimp Pasta Salad, BLT Pasta Salad, Bacon and Pea Pasta Salad or Mojo Pasta Salad would all be delish.

Sides for Kalua Pork

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FUN WAYS TO serve kalua pig

This Kalua Pig doesn’t just have to be served over rice!  Here are a few fun ideas to mix it up:

• Kalua Pork and Cabbage: heat some Kalua Pork, finely shredded cabbage and a splash of soy sauce in a skillet and stir until the cabbage is wilted.  Serve over a pile of plain rice with an optional drizzle of spicy mayo over top.
• Kalua Pork Sandwiches/Sliders:  my favorite way to serve the pork!  Line the bottom of a brioche bun or sweet Hawaiian roll with a slice of pineapple, top with Kalua Pork, a drizzle of Hawaiian Barbecue Sauce and pile with cabbage slaw.
• Kalua Pork Tacos, Wraps or Lettuce Wraps: pile warm, shredded pork on top of a warm charred tortilla, flatbread or bib lettuce and top with a tropical salsa such mango salsa, or pineapple salsa along with optional black beans, guacamole or avocado crema. 
• Kalua Pork Burrito Bowls:  pile rice with shredded pork, black beans, corn, cabbage, chopped pineapple or pineapple salsa etc. and your favorite creamy topping such as sour cream/Greek yogurt or I highly recommend either Tomatillo Avocado Ranch or Cilantro Lime Dressing.
• Kalua Pork Burritos:  layer a burrito size tortilla with plain rice, coconut rice or pineapple rice, black beans, pork, guacamole, pineapple salsa and lettuce. 
• Kalua Pork Salad: pick your favorite greens and load with shredded pork and your favorite veggies such as corn and peppers.  Throw in some cashews or macadamia nuts for crunch and pineapple for sweetness. You can drizzle with pineapple vinaigrette from this salad. 
• Kalua Pork Quesadillas: sandwich pork, Monterrey Jack Cheese, black beans and cilantro in between two flour tortillas and toast in a skillet to golden, cheesy perfection. Serve with pineapple salsa or mango salsa, Hawaiian Barbecue Sauce and/or avocado crema.
• Kalua Pork Nachos:  pile thick restaurant style tortilla chips with cheese and beans and bake.  Top with shredded pork, a drizzle of Hawaiian Barbecue Sauce and toppings such as jalapenos, pineapple salsa and guacamole.
• Kalua Pork Taquitos: toss the shredded pork with Hawaiian Barbecue sauce and chopped pineapple, roll and bake until crispy.
• Hawaiian Breakfast Plate:  serve Kalua Pig with rice and a couple fried eggs. 

How to store and reheat Kalua

• To store: store leftover Kalua Pig in an airtight container in the refrigerator for up to 5 days with any leftover juices.  
• To freeze:  let the pork cool completely then transfer to a freezer safe container or portion it into smaller containers.  Thaw in the refrigerator overnight before reheating.
• To reheat in the microwave:  warm the pork in the microwave for 1 minute then at 20 second intervals until warmed through.
• To reheat on the stove:  heat a drizzle of oil in a large pot and rewarm the pork gently over medium-low heat, adding a splash of broth or water if the pork seems a little dry.
• To reheat in the slow cooker:  reheat in the slow cooker for 1-2 hours on low.

Hawaiian Kalua Pork Recipe FAQs

Pork recipes from slow roasted to quick skillet dinners are some of my favorites! Don’t miss lechon asado (Mojo marinated pork), pork carnitas, garlic butter pork tenderloin, grilled pork tenderloin, brown sugar pork chops, BBQ pulled pork and the best pork chop marinade.