It doesn't get ANY easier than making Kalua pork! Simply put some ingredients in a slow cooker, set and forget! This amazingly tender, melt in your mouth meat has a gentle smoky flavor.Jump to Recipe
Why Is Kalua Pork so Popular?
The traditional recipe is made from pig, and often is cooked underground for many hours in pit style cooking using lava rocks, banana and ti leaves. It's a time consuming and difficult process but worth it if you are able to get your hands on traditional fresh pit cooked Hawaiian Kalua pork. The results yield an amazingly tender, melt in your mouth meat with a gentle smoke flavor.
Other Ways to Prepare Kalua Pork
This recipe can also be prepared in a slow cooker or smoker. For ease we are making it in the slow cooker.
Serve Kahlua pork with:
- Cooked cabbage
- Grilled pineapple
Other Pork Recipes:
The Hawaiian islands didn't hold much food or plants when settlers first arrived. Settlers had been wise and brought plants and animals with them to domesticate. Pigs at first were considered a delicacy on the islands.
Yes! Until 1819, woman were not allowed to eat pork, bananas, coconut or certain types of fish. In 1819, the king at the time reversed that order by sitting and eating the once forbidden foods with the women.
The pork and cabbage have a great flavor combination and pair well together.
Easy Kalua Pork
- 1 5-6 pound pork butt roast
- 3 slices bacon (optional)
- ½ tbsp sea salt hawaiian or coarse salt recommended
- 1 tbsp liquid smoke
- Rub the pork in salt and liquid smoke.
- Arrange the bacon strips in the bottom of the slow cooker in a single line. Add the pork on top.
- Close the slow cooker and cook on low for 16-20 hours. Shred and serve with cooked cabbage, rice or pineapple.