Succulent, juicy, melt-in-your-mouth tender Kalua Pork (Kalua Pig) is the famous luau style pork thatโs 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 itโs 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 โ and how I couldnโt stop eating it! ย 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, Kฤlua meaning โcooked in an underground oven,โ in native Hawaiian.ย
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 โimu,โ is dug 2-4 feet deep then filled with koa wood and lava rock.ย The pit is set on fire and left to heat for several hours until kindling turns to coal. ย Next, a whole pig is rubbed with Hawaiian salt and the cavity is filled with blazing hot stones.ย 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. ย
The pork emerges salty and smoky with earthy undertones from the banana leaves and soil. ย ย When the pork is finished cooking, it is removed from the pit in a celebratory imu ceremony then taken to the kitchen for shredding. ย
No imu required for this Kalua Pork Recipe!
Can you still make Kalua Pig if you donโt have an imu in your backyard?ย Yes!ย You can make this Hawaiian delicacy in the slow cooker, oven or instant pot thanks to liquid smoke which mimics the flavor of natural smoke.ย The slow cooked pork emerges smoky, salty and mouth-wateringly juicy. The pork is so delicious that both Patrick and I were actually shocked at just how incredible it was; we craved the Kalua Pork, needed the Kalua pork, dreamt about the Kalua Pork (is that weird?).ย
Hereโs what makes this Kalua Pork recipe so fabulous and the reason I am giddy to share it with you today: ย
Why this Kalua Pig recipe worksโฆ
Kalua Pork Recipe Ingredients
In addition to pork shoulder or pork butt, you will need: ย
What Cut of Pork is Kalua Pig?
This Kalua Pork recipe can be made with either a pork shoulder or pork (Boston) butt.ย 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 barrelsย (butts) porkย 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.ย
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.ย I recommend trimming all of it except 1/8-inch.ย 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.ย
Kalua Pork Recipe Variations
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.ย Pink Himalayan sea salt is the best substitute because it has a higher mineral content (hence the pink color), just like Hawaiian sea salts.ย Just donโt use kosher salt or table salt because the grains are much finer and will make your pork too salty!ย
How to make Kalua Pork
Kalua Pork is the epitome of a minimal prep and maximum flavor recipe! ย Once youโve gathered the ingredients, itโs a quick season, sear and cook until fall-apart tender. Hereโs how:
- 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.
- 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 itsโs 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.
- Add liquid smoke. Transfer pork the prepared slow cooker. Brush the liquid smoke over the seared pork.
- 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.
- 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.ย 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 wonโt be as tender but can be used if youโre short on time and you lower your expectations. ย 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
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.ย To make ahead, cook the pork all the way through shredding.ย 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.ย
The next day, warm the pork for 1-2 hours on low in the slow cooker or you can gently warm on the stove.ย 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
FUN WAYS TO serve kalua pig
This Kalua Pig doesnโt 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:ย store leftover Kalua Pig in an airtight container in the refrigerator for up to 5 days with any leftover juices. ย
To reheat Kalua in the slow cooker:ย
Reheat in the slow cooker for 1-2 hours on low.
How To reheat Kalua on the stove:
ย 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.
How do I reheat Kalua in the microwave:
Warm the pork in the microwave for 1 minute then at 20 second intervals until warmed through.
HOW TO freeze Kalua:
Let the pork cool completely then transfer to a freezer safe container or portion it into smaller containers.ย Thaw in the refrigerator overnight before reheating.
Hawaiian Kalua Pork Recipe FAQs
I do not recommend high heat for this recipe.ย Low heat is recommended for the most tender pork so the tough connective tissues have time to break down.ย You may cook the pork on high heat if it is your only option.
Kalua Pork should be cooked to an internal temperature of about 205 degrees F for shreddable tender. ย This is far past the 145 degrees for safe consumption. The high internal temperature allows collagen to break down, making the meat melt in your mouth juicy.ย This will take anywhere from 8-12 hours in a slow cooker.ย In old slow cookers, it may even take up to 16 hours.ย It will take about 6 hours in the oven and 90 minutes plus a slow release in the pressure cooker.
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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.
Hawaiian Pork
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Ingredients
- 1 6 pound boneless pork shoulder or Boston butt roast, trimmed (see notes for different sizes)
- 1 1/2 tablespoons vegetable oil
- 1 ยฝ tablespoons Hawaiian Sea Salt or Himalayan Sea Salt – NOT table or kosher salt!
- 1 ยฝ tsp EACH ground ginger, garlic powder
- 1 teaspoon pepper
- 1 1/2 tablespoons liquid smoke (hickory or mesquite)
Instructions
- Lightly spray the inside of a 6 quart or larger slow cooker with nonstick cooking spray, set aside.
- Pat the pork dry with paper towels. Whisk the salt and seasonings together and evenly rub over all sides of the pork.
- Heat 1 ½ tablespoon vegetable oil over high heat in a large cast iron skillet. Using tongs or 2 forks, sear pork on all sides until browned. Transfer pork the prepared slow cooker. Brush liquid smoke over the seared pork.
- Cover (without any liquid) and cook on LOW for 8 to 12 hours. You may cook it on high for about 5-6 hours but LOW is best. Cook until pork is fall apart tender and easily shreds with a fork. Make sure to check the pork at 8 hours then continue to cook if needed.
- 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.
- Taste and season with additional salt to taste; the pork should taste borderline too salty. Garnish with green onions if desired and serve with rice or see post for side serving options and fun ways to use the shredded pork.
Video
Notes
For different size pork
Use the arrows next to the serving size to adjust the pork pounds up or down.ย This will automatically change the spices and liquid smoke or use the following formula:- ยพ teaspoons coarse sea salt per pound (pounds x .75= teaspoons)
- ยผ teaspoon pepper, ground ginger and garlic powder per pound (pounds x .25 = teaspoons)
Expert cooking Tips
- Pork shoulder/butt: if you have a choice between the two, always choose pork butt.ย It has more ย marbling throughout the meat so it emerges more flavorful and tender.
- Hawaiian Sea Salt: places like Whole Foods, Sprouts and World Market sometimes carry Hawaiian sea salt or you can purchase it on Amazon here. If you canโt locate Hawaiian sea salt, pink Himalayan Sea Salt is the best substitute – donโt use kosher salt or table salt because the grains are much finer and will make your pork too salty!ย
- Liquid smoke: is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store.ย You can use mesquite liquid smoke if you already have it, but I find hickory to be the best in this recipe. ย
- Seasonings:ย the Kalua Pig is seasoned with garlic powder, ginger powder and pepper.ย These seasonings are not traditional so you donโt have to use them, but I think they make for the best Kalua Pork recipe.ย They add subtle complexity of flavor while still allowing the salt and the smokiness to shine.
- Banana leaves:ย to more closely mimic the flavor of authentic Kaula Pig, you can wrap your pork in banana leaves after you sear it and add the liquid smoke. 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.ย Wrap the pork layer by layer in the banana leaves and donโt be alarmed if a few of them split, just do your best to encase the pork.
- Serving suggestions:ย see the post for sides to serve with Kalua Pig and ways to use the shredded pork from tacos to burritos to pork and cabbage.
To cook Kalua Pork in the oven:
- Preheat oven to 325 degrees F.
- Follow the recipe instructions up to adding the pork to the slow cooker. Instead, place the pork on a large piece of foil, large enough to wrap the pork up in.ย Brush the seared pork all over with liquid smoke then wrap up in the foil.ย
- Place the pork on a rack in a roasting pan (or use halved onions to prop up if you donโt have one) with 1 cup of water in the bottom. Bake at 425 F for 30 minutes then reduce the temperature to 325 F and continue to roast for an additional 5-6 hours, adding additional water as needed so the water doesnโt dry up. Only check the water once an hour but don’t stress it, itโs not the end of the world if you need to leave and it dries up.
- Remove the pork once super tender, shred with two forks then toss with juices from the bottom of the pan.
To cook Kalua Pork in the Instant Pot:
I do not recommend the instant pot as you lose flavor, richness and tenderness, but it is okay if you adjust your expectations.ย- Cut the pork into large chunks so it will fit into the instant pot. Season with salt, ginger, garlic and pepper. ย
- Heatย 1 tablespoon vegetable oil on the sautรฉ setting. Brownย the pork chunks on all sides then remove the pork and turn the pot off. Add ½ cup waterย and 1 ½ Tablespoons liquid smoke,ย stir and scrape up browned bits from the bottom of the instant pot.ย
- Return pork to the Instant Pot, cover, set the knob to seal. Cook on high pressure for 90 minutes (cook for 60 minutes if using a 4-pound roast). Once time is up, let pressure release naturally for 25 minutes, then manually release any remaining pressure and open.ย Remove pork, shred, then toss with the liquid from Instant Pot and serve.
MAKE AHEAD
Cook the pork all the way through shredding.ย 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.ย The next day, warm the pork for 1-2 hours on low in the slow cooker or you can gently warm on the stove.ย Add a splash of water or chicken broth if it seems dry.HOW TO STORE AND REHEAT
- To store: transfer leftover Kalua Pig to an airtight container and store in the refrigerator for up to 5 days with any leftover juices. ย
- To freeze: ย let the pork cool completely then transfer to a freezer safe container or portion it into smaller containers.ย Thaw in the refrigerator overnight before reheating.
- To reheat in the microwave:ย ย warm the pork in the microwave for 1 minute then at 20 second intervals until warmed through.
- To reheat on the stove:ย 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.
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Kathy says
I have been making this for several years. Another suggestion is to use it in a pork skillet, which we had on one of our trips to Hawaii. Make hash browns in a skillet then top with cheddar cheese, the warmed pork, some cooked spinach and over-easy or sunny side up eggs. Excellent for breakfast, but we like it for dinner.
Jen says
ooooo, that sounds amazing, thanks so much for sharing!
Cheerful says
Do you think this could be made with chicken? We have Alpha Gal Syndrome in our house. No mammal meats. Everything has to be fowl and fish.
Jen says
Yes, this could absolutely be made with chicken. Just adjust the cooking time as needed. Please let me know how it goes!
Doreen says
I didn’t think this recipe would taste that good. I’ve made kalua pork but never used garlic or ginger in any of the recipes. I even used the banana leaves. It came out great.
Jen says
Thanks, Doreen! I am so happy this recipe did not disappoint! I appreciate you taking the time to comment!