If you’ve ever tasted authentic Hawaiian kalua pig at a luau, you know just how magical it is—smoky, tender, and melt-in-your-mouth delicious. Traditionally, kalua pig is cooked in an underground imu oven, slow-roasted for hours until it reaches fall-apart perfection. While building an underground oven in your backyard may not be realistic, you can easily bring the flavors of Hawaii into your kitchen with this 3 Ingredient Crockpot Kalua Pork recipe. It’s shockingly simple, requires almost no effort, and delivers the same smoky, savory taste that makes kalua pig unforgettable.
I first discovered this recipe during a family vacation to Maui. At nearly every gathering, from beach picnics to backyard cookouts, kalua pork seemed to be the centerpiece of the meal. Locals would serve it piled high on Hawaiian sweet rolls, alongside sticky rice, or with creamy macaroni salad. When I got home, I craved that flavor but knew I didn’t have the setup for traditional cooking. That’s when I stumbled upon this slow cooker version—and it quickly became a household favorite.
What makes this dish so special is how effortless it is. With only three ingredients—pork shoulder, Hawaiian sea salt, and liquid smoke—you can recreate a meal that tastes like it came straight from the islands. You don’t need fancy equipment, complicated seasoning blends, or hours of hovering over the stove. Just set it, forget it, and come back to tender shreds of pork that practically melt as you pull them apart with a fork.
The best part? This recipe makes a big batch, so it’s perfect for family dinners, meal prep, or entertaining a crowd. Whether you’re hosting a backyard barbecue, craving Hawaiian-inspired comfort food, or simply need a no-fuss dinner option, this Crockpot Kalua Pork is your answer.
Why You’ll Love It
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Minimal ingredients, maximum flavor: Just three pantry-friendly ingredients create layers of smoky, savory deliciousness.
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Hands-off cooking: The slow cooker does all the heavy lifting while you go about your day.
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Versatile leftovers: Use it in sandwiches, tacos, fried rice, or even breakfast hash.
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Crowd-pleaser: Perfect for gatherings, potlucks, or feeding a hungry family.
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Freezer-friendly: Make a big batch and freeze portions for quick meals later.
Ingredient Notes & Details
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Pork Shoulder (Boston Butt): This is the star of the recipe. Pork shoulder is marbled with fat, making it ideal for slow cooking until it becomes tender and juicy. Choose a 4–6 pound cut, bone-in for more flavor if you can. Trim off excess fat, but don’t go overboard—you need some for that melt-in-your-mouth texture.
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Hawaiian Sea Salt (Alaea Salt): This red volcanic salt is traditionally used in kalua pork. It has a distinctive flavor and a hint of earthy minerality. If you can’t find Hawaiian salt, kosher salt works well too, but avoid regular table salt—it’s too harsh and won’t give the same depth.
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Liquid Smoke: This is the secret to recreating that imu-roasted flavor without digging a pit in your yard. Hickory or mesquite liquid smoke both work, but hickory is closest to authentic Hawaiian style. A little goes a long way, so don’t overdo it.
Step-by-Step Instructions
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Prepare the Pork: Rinse the pork shoulder under cold water and pat it dry with paper towels. Trim off any thick layers of fat, but keep some for flavor and moisture.
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Season Generously: Rub Hawaiian sea salt all over the pork, making sure to coat every side. Sprinkle or brush on the liquid smoke, massaging it into the meat.
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Load the Crockpot: Place the pork shoulder into your slow cooker. You don’t need to add water or broth—the pork will release plenty of liquid as it cooks.
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Slow Cook to Perfection: Cover and cook on low for 8–10 hours, or until the meat is so tender it falls apart when pierced with a fork. For a smaller roast, start checking at 7 hours.
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Shred the Pork: Once cooked, transfer the pork to a large cutting board or dish. Use two forks to shred it into bite-sized pieces. Skim off excess fat from the cooking liquid, then return the shredded pork to the slow cooker to soak up more flavor.
- Serve and Enjoy: Kalua pork is delicious on its own, but it really shines when paired with classic sides like steamed white rice, Hawaiian rolls, or macaroni salad.
FAQ
1. Can I make this in the oven instead of a crockpot?
Yes! Place the seasoned pork in a Dutch oven, cover tightly with a lid or foil, and bake at 300°F (150°C) for 5–6 hours until tender.
2. Do I have to use Hawaiian sea salt?
Not necessarily. While it adds authenticity, kosher salt is a perfectly good substitute. Just adjust the amount to taste.
3. Is liquid smoke safe and natural?
Yes, liquid smoke is made by condensing real wood smoke into liquid form. It’s perfectly safe when used in small amounts and gives that unmistakable smoky flavor.
4. Can I use pork loin instead of pork shoulder?
Technically yes, but pork loin is lean and won’t be as tender or flavorful. Pork shoulder is strongly recommended for best results.
5. How do I serve kalua pork?
Traditionally, it’s served with rice and cabbage. But you can also pile it into sliders, tacos, burrito bowls, stir-fries, or even breakfast scrambles.
6. Can I make this ahead for a party?
Absolutely! Kalua pork reheats beautifully. You can cook it a day ahead, refrigerate overnight, then warm it gently in the slow cooker before serving.
Storage Tips
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze shredded pork in portions with a bit of the cooking liquid in freezer-safe bags. It keeps well for up to 3 months.
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Reheating: Warm gently in the microwave or on the stovetop, adding a splash of broth if needed to keep it moist.
Variations
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Kalua Pork with Cabbage: Add shredded green cabbage to the slow cooker during the last hour of cooking for a classic Hawaiian side dish.
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Kalua Pork Sliders: Serve the shredded pork on Hawaiian sweet rolls with a drizzle of BBQ sauce or pineapple slaw.
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Kalua Pork Tacos: Use corn tortillas, top with fresh pineapple salsa, and add a squeeze of lime.
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Spicy Twist: Mix in sliced jalapeños or a splash of chili sauce for heat lovers.
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Instant Pot Shortcut: Cook on high pressure for 90 minutes, then natural release for 20 minutes. Perfect for when you don’t have all day.
This 3 Ingredient Crockpot Kalua Pork is the ultimate weeknight dinner hack—minimal effort, rich flavors, and endless versatility. With just a slow cooker and a few simple ingredients, you can bring a taste of Hawaii to your kitchen any time you like.
3 Ingredient Crockpot Kalua Pork
Ingredients
- 4 –5 lbs pork shoulder also called pork butt, trimmed of excess fat
- 1 tablespoon Hawaiian sea salt or kosher salt if unavailable
- 1 tablespoon liquid smoke
Instructions
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Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub the salt evenly over all sides of the meat.
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Add Flavor: Place the pork in your slow cooker and drizzle the liquid smoke over the top.
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Cook Low and Slow: Cover and cook on LOW for 8–10 hours (recommended) or on HIGH for 5–6 hours, until the pork is very tender and shreds easily with a fork.
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Shred and Serve: Remove the pork from the crockpot and shred it with two forks. Return the shredded meat to the cooking juices in the slow cooker to stay moist and flavorful.
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Enjoy: Serve with rice, in sandwiches, or alongside your favorite sides.
