Slow Cooker Kalua Pulled Pork
Indulge in the mouthwatering taste of tender, slow-cooked Kalua pulled pork, infused with the perfect balance of salty, smoky flavors. This simple yet authentic recipe brings Hawaiian luau vibes straight to your kitchen.
With just three ingredients—pork butt roast, Hawaiian sea salt, and liquid smoke—this dish is incredibly easy to make. The slow cooker works its magic, transforming the meat into melt-in-your-mouth perfection.
Serve this savory pulled pork over rice or in a bun for a truly unforgettable meal. It’s a surefire crowd-pleaser that will transport your taste buds to the islands.
Slow Cooker Kalua Pulled Pork Ingredients
The star of this dish is the tender pork butt roast, which becomes melt-in-your-mouth goodness as it slowly cooks, soaking up the savory flavors.
Coarse Hawaiian sea salt enhances the pork with a bold, natural brininess, bringing out its rich, meaty essence while infusing it with a touch of the islands.
Liquid smoke adds a deep, smoky aroma, perfectly mimicking the traditional Hawaiian cooking method of slow-roasting pork over hot stones, giving the dish that unmistakable luau flavor.
Recipe Tips
- Use a Bone-In Roast for Extra Flavor
While the recipe calls for a pork butt roast, using a bone-in cut can add even more flavor to your pulled pork. The bone helps retain moisture during the long cooking process, enriching the meat with a deeper taste. Just make sure to remove the bone before shredding. - Don’t Skimp on the Liquid Smoke
The liquid smoke is key to achieving the signature smoky flavor that makes this Kalua pulled pork stand out. If you’re looking for a stronger smoke flavor, feel free to add a little extra liquid smoke, but be careful not to overdo it, as it can become overpowering. - Plan Ahead for Optimal Tenderness
For the best results, allow the pork to cook for the full 16-20 hours on low. This extended cooking time ensures the meat becomes ultra-tender and easily shreddable. If you’re in a time crunch, you could try cooking it on high, but keep in mind that the texture may not be quite as perfect.
What to Serve with Slow Cooker Kalua Pulled Pork
- Steamed Jasmine Rice
The rich, smoky pulled pork pairs wonderfully with fluffy steamed jasmine rice. The rice absorbs the flavorful juices from the meat, creating a perfect balance of textures. Plus, it provides a neutral base to highlight the bold flavors of the Kalua pork. - Hawaiian-Style Coleslaw
For a refreshing contrast, serve your Kalua pulled pork with a tangy Hawaiian-style coleslaw. The crunchy cabbage and creamy dressing provide a cool, crunchy texture that complements the savory, melt-in-your-mouth pork. It’s the perfect side for balancing the richness of the meat. - Grilled Pineapple
Grilled pineapple adds a sweet, caramelized contrast to the salty, smoky pork. Simply slice a pineapple and grill it for a few minutes on each side until lightly charred. The smoky-sweet flavor of the pineapple enhances the overall tropical vibe of the meal.
FAQ
1. Can I cook this Kalua pulled pork on high in the slow cooker?
While the recipe recommends cooking the pork on low for 16-20 hours, you can cook it on high for about 8-10 hours if you’re short on time. However, cooking on low results in more tender, juicy meat.
2. Can I use a different type of salt?
You can use regular sea salt if you don’t have Hawaiian sea salt, though the latter adds a more authentic, coarse texture and unique flavor. Regular sea salt works well, but the dish might be a little less robust.
3. How can I store leftovers?
Leftover Kalua pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the pork for up to 3 months. Reheat thoroughly before serving.
4. Can I use a different cut of pork?
While pork butt is ideal for slow cooking due to its marbling and tenderness, you can also use pork shoulder or picnic roast if preferred. Both cuts will result in a similar texture and flavor.
Slow Cooker Kalua Pulled Pork
Ingredients
- 6 pounds pork butt roast
- 3 tablespoons coarse Hawaiian sea salt or regular sea salt
- 3 tablespoons liquid smoke
Instructions
- Begin by spraying the interior of the slow cooker with non-stick cooking spray to prevent the pork from sticking. Place the pork butt roast in the slow cooker.
- Evenly sprinkle the coarse salt over the pork, ensuring it is generously rubbed into the meat. Then, pour the liquid smoke over the salted roast.
- Cover and cook the pork on the low setting for 16-20 hours. Be sure to turn the roast halfway through the cooking process for even heat distribution.
- Once the pork has fully cooked, remove it from the slow cooker and shred the meat using two forks, discarding any fat as you shred. Return the shredded pork to the slow cooker to absorb the flavorful juices from the bottom.
- Serve the tender, flavorful pulled pork over a bed of rice or in a bun for a satisfying meal.
