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!
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.
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.
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!!
What people are saying about this Slow Cooker Kalua Pork
“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 5 STARS!” – Anne
Slow Cooker Kalua Pork
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
- Lightly grease your slow cooker with nonstick spray. Pierce the roast all over with a fork. Place in slow cooker.
- Pour liquid smoke evenly over the roast, then sprinkle with the salt.
- Cover and cook on low for 8-12 hours. (For a larger roast you'll need closer to the 12 hours)
- Uncover, pull pork apart with 2 forks. Serve alone or you can serve it over rice, in tacos, salads, and more!
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?
Yep!
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!