Slow Cooker Kalua Pork

Incredible juicy and tender Hawaiian-style Slow Cooker Kalua Pork with the most amazing flavor! Only requires 3 ingredients and can be served alone or in salads, tacos, and more! 

3 Ingredient Slow Cooker Kalua Pork | Creme de la Crumb

This pork. OHMYWORD. The end.

No but really…. I don’t even know how to describe it’s perfection. I’m searching for the most descriptive phrases I can come up with and they just don’t seem like enough. Can we invent a new word? Yeah let’s do that.  Fantasti-good? Tasty-licious? Super-yumm-ified?

It’s ALAKA-ZAM-AZING.

Yep that’s the one.

3 Ingredient Slow Cooker Kalua Pork | Creme de la Crumb
And I’m not just building this pork up because it’s basically the easiest dish you will ever prepare in your entire life. Even though, it really is. Only 3 ingredients and about 57 seconds of preparation. Then all you have to do is let your slow cooker do it’s magic for a good 8-10 hours. Come back and BAM. The most alaka-zam-azing pork you’ve ever smelled/seen/tasted in your whole existence.

3 Ingredient Slow Cooker Kalua Pork | Creme de la Crumb

Honest to goodness the flavor of this pork is out of this world delicious. Smoky and salty and gahhhhhhhh, it’s just so good. Hard to believe only three ingredients can deliver this kind of happiness in your mouth but it’s true. And you can use this pork for any number of things. I dare you to resist eating it straight out of your crockpot with a fork, but if you can control yourself long enough to prepare yourself a taco or a salad, it’ll blow your mind. My tip: use a really big roast and keep this shredded Kalua pork covered in the fridge for quick-fixes all week long!!

3 Ingredient Slow Cooker Kalua Pork | Creme de la Crumb
5.0 from 3 reviews
Slow Cooker Kalua Pork
 
Prep time
Cook time
Total time
 
Incredible juicy and tender Slow Cooker Kalua Pork with the most amazing flavor! Only requires 3 ingredients and can be served alone or in salads, tacos, and more!
Author:
Recipe type: Main Dish
Cuisine: American / Hawaiian
Serves: 4-6
Ingredients
  • 1 4-pound pork shoulder roast (or similar roast, size can vary a bit too)
  • 1 tablespoon liquid smoke (you can find this in almost any grocery store)
  • 1 tablespoon Himalayan pink salt (sold in most grocery stores)
Instructions
  1. Lightly grease your slow cooker with nonstick spray. Pierce the roast all over with a fork. Place in slow cooker.
  2. Pour liquid smoke evenly over the roast, then sprinkle with the salt.
  3. Cover and cook on low for 8-12 hours. (For a larger roast you'll need closer to the 12 hours)
  4. Uncover, pull pork apart with 2 forks. Serve alone or you can serve it over rice, in tacos, salads, and more!
Notes
If you want to use a really big roast you can double the liquid smoke and salt and keep the extra meat stored in an airtight container in the fridge all week long for incredible leftovers and quick fix meals!

 

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Oh yummy!! This would be so good!

Similar to what I make, except…I also add a bit of fresh ground black pepper to the roast, and lay spinach or similar greens, in the bottom of the slow cooker to simulate the bananna leaves this is normally cooked in. I also sear my roast in a skillet first, just to get a crust on the outside. Either way, it is fantastic! It could be cooked on high, but low is the best…especially if you are using the greens. When it’s done, the greens will also be suitable as a side dish if you drain the grease before hand. Either way…it’s awesome…and cheap! Since the price of beef has skyrocketed, I’ve turned a lot more toward pork as a substitute! I’ve made this many times, and there are always leftovers. As you stated, that leaves many possibilities for BBQ sandwiches, tacos, quesadillas, etc. I’ve done it in the slow cooker and also in a cast iron dutch oven. Both turned out basically the same, but the dutch oven allowed less mess and clean-up, since you can pre-sear the roast in the same pot! Thanks for posting this! I encourage everyone to try this. You can use either a bone-in or a boneless roast, but I prefer the bone-in. More flavorful, but a bit more waste and a bit more “refinement” at the end. The bone(s) will pull away easily, but you have to clean the pork a bit more of “connective tissue”, etc.. when “pulling” it. Either way, you will certainly enjoy it! Oh…BTW…the pork freezes well also!

What is the difference between Himalayan pink salt and regular salt? Could you get away with regular salt?

    Hi Alexa, you could probably sub regular table salt but definitely decrease the amount a bit because the granules are much smaller!

Are you supposed to add water? Or is it dry in the slow cooker? Looks delicious, can’t wait to try it out!

    Hi Marielle! No water needed, just cover and cook, you’ll find that when you go to shred it later there will be liquid in the pot from the meat and it will soak back into the meat – it’s perfect! 🙂

This was AMAZING. Followed recipe as written except that I seared beforehand and added pepper. I’m not a big pork fan at all but I would make this again and again. Could not be any simpler.
Thanks for sharing a great recipe. I’m giving it *****

I have this in my crock pot now. I think in the future, however, I will use Kosher salt instead of pink Himalayan. The only pink Himalayan salt I could find required it to be ground before using. That took about 15 minutes of grinding enough salt to get a tablespoon (with rest stops). That was about 14 minutes and 45 seconds too much of grinding for me.

But I’m sure this will taste great. I’ve had salt chicken before and salt potatoes, and it’s amazing what just an application of salt will do for meat. Looking forward to a great meal tonight!

    Oh shoot that’s too bad! I buy mine already ground so it takes about 1 second just to scoop some out of the jar ha. But I do have a sea salt grinder and it doesn’t take very long to get a tablespoon – I wonder if your grinder isn’t very good!

      Should I be looking for a ground Pink Himalayan salt? I just saw this in the comments but didn’t see that notated above. I’ve never used this before! I think I’ve only ever seen the granulated version!

        Hi Sheri, I think I’ve only come across one kind of Himalayan salt so whatever you can find should work great 🙂

Do you use boneless?

Tip: Wrapping the pork in ti leaf or banana leaf will add ‘ono and give it a bit of a Lau Lau flavor (minus the fish, of course). Either way brok’ da mout!!

We went to Maui for our honeymoon in October. We had Kalua pork EVERYTHING while we were there. Kalua pork nachos, quesadillas, spring rolls, sandwiches and, of course, straight up at the luau. We couldn’t get enough! My husband was sad to leave.

When we came home, I found a slow cooker recipe just like yours, and knew I had to try it. The only change I made was using Hawaiian pink sea salt instead of Himalyan. I served it on rice with roasted cabbage. It was great! Almost as good as the traditional version, and I didn’t have to dig a pit in the back yard! 🙂

I’m eager to try your recipes. I already have a bunch of them lined up!

Just finished lunch. Corn tortillas, the delicious pork, cotija cheese, cilantro lime crema, picked onions and radishes, onions, tomatoes and, the only thing I didn’t make, hot sauce from the Mexican joint around the corner!

Awesome!

I was excited to try this because I had a Pork shoulder in the freezer. I thawed it yesterday and then put it in the crockpot this morning. I did not remember that it was an 8 lb roast and it felt kind of wrong to put 2 TBSP of pink salt and 2 TBSP of smoke because really when do you ever put 2 tablespoons of salt in anything but I did and it turned out so FABULOUS!! Thanks, thanks, thanks!

I made the Kalua pork. It was excellent. I could have used half the salt though. It was tasty though. Thanks!

If I want to add cabbage to this, when would be the best time to do that? and how much should i add for an adequate amount?

There’s confusion about the salt. I grew up in Hawaii and we use Hawaiian rock salt which is chunky like Himalayan. You’re not supposed to grind it. My recipe is as easy as 3-2-1. For every 3lb of pork, use 2 Tablespoons of liquid smoke and 1 Tablespoon of rock salt. I put 1/2 c. Water in bottom of crock, liq.smoke and salt and give it a quick swish then add pork and cook for 8 hours. Before serving, slice up a cabbage, put in microwaveable dish, add a cup of liquid from crock pot and cook for 15 minutes to soften. Shred pork in some of the juice to keep moist. Hope that helps…

Trending on MSN.COM your receipe. Thanks So much it looks delicious. I can’t wait to try this receipe.
Thanks So Much Kate St. James

This looks so good! Can I use pork tenderloin? I always have it on hand

Would I be able to use a pork tenderloin instead of a shoulder roast? That is what I currently have in the freezer.

I’ve never purchased or used liquid smoke and was wondering if there was something perhaps that could be subbed for it? I’m really interested in trying this.

I made this for a Luau party and it was a huge hit! Over the years, I’ve tried many different recipes for BBQ Pulled & Kalua pork, but had never really been impressed. The pork came out tender & juicy! It literally fell apart and was melt-in-your-mouth amazing!!! The Himalayan pink salt & Liquid Smoke is what caught my eye. It’s the perfect combination for an extremely simple, yet tasty marinade and/or “crockpot juice”. I’ve finally found a lifelong Slow Cooker Pork recipe…making it again tonight!!!

The liquid smoke…. do you use hickory, or mesquite flavor?

Really good meat. Very excited to cook again. Can I do it on high for half the time

Love this meat. was wondering if we can put on high and cook in half the time? anyone tried it before?

Can somone tell me if this is 1 TBLS of ground salt or in rock form?

There’s several different kinds of liquid smoke. Do you have any recommended flavors? Or what about certain brands?

    Any kind of liquid smoke will work just fine! 🙂