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This recipe comes from our years living in Hawaii and was originally shared on my former site. It’s perfect for popping in the oven or your slow cooker, whether you’re having a busy working day or curling up with a book!

If you’ve visited Hawaii or attended a luau, you may have tried the island version of pulled pork called “Kalua Pig.” Since the traditional Hawaiian way of making Kalua pig involves an entire boar, banana leaves, a deep hole, and a fire pit… it’s unlikely you will attempt to make it this way (and if you do, please share photos!). However, there IS a very easy way to make your own delicious Kalua Pork.

After eating it several times at different gatherings when we were stationed in Hawaii with the Air Force (the food there is soooo delicious!) I finally combined advice from several local women about how they made it and now make it this way.

This ALWAYS turns out perfectly moist and seasoned. If you want to Americanize it a bit like my husband does, add some BBQ sauce and serve it on a bun. However, I recommend just eating it as is with a side of rice and mac salad. It’s delicious!

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image of Kalua pork, white rice and macaroni salad with text

Here you go! The perfect…

Kalua Pork

What you need: 

  • Large pork roast,6-12 lbs. (may be labeled as shoulder, butt, Boston butt, picnic), bone in or boneless. Look for lots of fat and marbling and leave it all on there.
  • Hawaiian sea salt, 1-2 Tablespoons (can substitute kosher salt if needed)
  • Liquid smoke, 1-2 Tablespoons

And that’s it! Seriously. Adjust the salt and liquid smoke according to the pork roast size.

Poke your roast all over with a large fork and then rub all sides with the sea salt. Place the roast either in a roasting pan or large crockpot. Pour liquid smoke over the roast.

Cover and cook either in a 300˚F oven OR on the low setting in your slow cooker, for about 8 hours with either method.

After about 8 hours, take out the roast and discard any large pieces of fat (the rest will melt into the meat). Shred and return the meat to its juices and let it simmer for about another 30-45 minutes.

Kalua Pork is a great crowd-pleaser and makes a ton! Serve it with sticky white rice, Hawaiian mac salad, and a side of grilled fresh pineapple.

And it’s even better as leftovers. I hope you’ll try this delicious, easy dish!

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pulled pork in white dish

Easy Kalua Pork

This Kalua pork recipe comes from our years living in Hawaii and has been a longtime favorite in our family. Easy and delicious!
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Servings: 10
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 large Pork roast (6-12 lbs) May be labeled pork shoulder, pork butt, Boston butt, or picnic. Bone-in or boneless both work. Look for good fat and marbling and leave the fat on.
  • 1-2 Tbsp Hawaiian sea salt Kosher salt works, too
  • 1-2 Tbsp Liquid smoke

Method
 

  1. Poke the roast all over with a large fork. Rub generously on all sides with the sea salt.
  2. Place the roast in a roasting pan or large slow cooker. Pour the liquid smoke over the pork.
  3. Cover and cook either:
    In a 300°F oven, or
    On low in a slow cooker
    for 6-8 hours.
  4. Remove the roast and discard any large pieces of fat (most of it will have melted into the meat). Shred the pork and return it to the juices.
  5. Let it simmer for another 45 minutes to 1 hour.
  6. Serve it with sticky white rice, Hawaiian mac salad, and grilled fresh pineapple.

Looking for more easy, delicious recipes? Check out my cozy comfort recipes on Pinterest.