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This slow-cooker Kalua pork is perfectly seasoned and cooked low and slow with onions and pineapple until it is fall-apart tender. Top this Hawaiian-style pulled pork with a tangy-sweet homemade BBQ sauce and serve it as sandwiches, over rice, or with your favorite sides.
What is Kalua Pork?
Kalua pork, sometimes called Kalua pig, is a traditional Hawaiian dish made by cooking pork or a whole pig low and slow in an imu, or underground oven. The word "kālua" means "to cook in an underground oven" in the Hawaiian language.
Kalua pork is seasoned and traditionally covered in ti leaves or banana leaves before cooking underground for several hours. After cooking, the tender, smoky meat is shredded and often served at lū'au feasts.
Hawaiian chef Sam Choy popularized making Kalua pork with pork shoulder and cooking it in mainland home ovens in place of underground pits.
Slow Cooker Kalua Pork That Melts in Your Mouth
My version of Kalua pork is a nod to Sam Choy's version, but I cook the seasoned pork shoulder in the slow cooker instead of the oven.
I love using my slow cooker to make dinners that are full of flavor but are largely hands-off, such as my salsa verde chicken or my comforting ham and lentil soup. Get this Kalua pork in the slow cooker in the morning and come home to perfectly tender Hawaiian pulled pork after work.
Whether you're making this pork as a weeknight dinner or for the centerpiece of a summer cookout, this is a recipe you'll turn to again and again.
Why You'll Love It
- Set it and forget it: My version of Kalua pork cooks low and slow in the Crockpot for up to 8 hours. Start it in the morning and come home hours later to a dinner that's ready to eat!
- Succulent, tender meat: I like cooking pork roast, such as this Kalua pork or my apple cider braised pork shoulder, low and slow for perfectly tender, fall-apart meat. Before cooking, I rub the meat with a mix of spices to flavor the pork and impart a smoky flavor reminiscent of the original dish.
- Make-ahead friendly: The pulled pork tastes even better the second day and the Hawaiian BBQ sauce can be made up to a week ahead of time, so add this one to your meal-prepping lists!
- Versatile serving: Enjoy slow-cooker Kalua pork as sandwiches, turn it into tacos, serve it over rice, or eat it alongside your favorite side dishes. I promise, you can't go wrong with this one!
Ingredient Notes
This recipe consists of two parts: the slow-cooked pork roast and a tangy Hawaiian BBQ sauce.
Kalua Pork Roast Ingredients:
- Onion: 1 large or 2 medium yellow onions. Cut these into chunks; don't worry about dicing them finely.
- Canned pineapple chunks: Make sure to get pineapple in juice, not syrup. Before adding the pineapple to the pork, reserve ½ cup of the juice to use in the BBQ sauce later.
- Boneless pork roast: Look for a pork shoulder or pork butt (sometimes labeled as a Boston butt roast) that weighs around 3 pounds.
- Salt: Hawaiian sea salt is traditionally used in Kalua pork, but regular sea salt or kosher salt will work if that's what you have on hand.
- Black pepper
- Paprika: This adds some of that smoky flavor that is traditional to Kalua pork.
- Garlic powder
- Brown sugar
Hawaiian BBQ Sauce Ingredients
- Ketchup
- Pineapple juice: This is the juice we reserved from the pork.
- Soy sauce
- Brown sugar
- Distilled white vinegar
- Sesame oil: This is a flavorful oil that really packs a punch! Just like in my Asian chicken soup, we only need a bit in this recipe.
- Cayenne pepper: Feel free to omit this if you are nervous about the heat level, or add a bit more if you prefer more of a kick.
- Garlic: Finely minced.
How to Make Kalua Pork (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Prep the slow cooker: In the crock of a 6-quart slow cooker, add the chopped onion and the pineapple chunks, along with all of the juice except the ½ cup that you've reserved for the BBQ sauce.
- Prep the pork: Pat the pork roast dry with paper towels and cut off any large, hard pieces of fat. In a small bowl, mix the spices with the brown sugar until well combined.
- Season the pork: Rub the seasoning into the pork, making sure to coat all sides of the meat.
- Cook the pork: Add the seasoned pork to the slow cooker on top of the onions and pineapple. Add the lid and cook on low heat for 8-10 hours or high heat for 4-6 hours.
- Make the BBQ sauce: Whisk the BBQ sauce ingredients in a saucepan, then bring the mixture to a simmer over medium heat. Reduce the heat to low and cook uncovered for about 5-10 minutes, or until the sauce has thickened to your liking.
- Shred the pork: Remove the cooked pork from the slow cooker and use two forks to shred the meat. Add the meat and the cooked pineapple and onions to a large bowl.
- Mix: Combine the meat and the pineapple and onions, adding some of the cooking liquid as needed to flavor and moisten the pork.
- Serve: Serve the Kalua pork as desired, topping it with the Hawaiian BBQ sauce.
Serving Ideas
There are tons of ways you can enjoy this slow-cooker Kalua pork. One of the easiest ways is to enjoy it as a sandwich with my dinner rolls or Hawaiian sweet rolls alongside my pasta salad or spaghetti salad.
You can also serve the pork over my cilantro-lime black-bean rice and drizzle it with the homemade Hawaiian BBQ sauce included in the recipe, or try it with one of my other two homemade BBQ sauces: Kansas City barbecue sauce or Carolina Gold BBQ Sauce.
But don't stop there! The shredded Kalua pork would be incredible in tacos or turned into nachos with my mango salsa. You could even roll the meat into taquitos, similar to my chicken taquitos.
Make-Ahead and Storage Tips
Like many slow-cooked recipes, the flavors in this Kalua pork meld over time, so it tastes even better the second day! Feel free to make it the day before you plan to serve it.
Leftovers of the pork can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to a month.
The Hawaiian BBQ sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.
Reheating Instructions
- On the stove: Reheat in a pan over medium-low heat, adding a splash of the cooking liquid or BBQ sauce to prevent the meat from drying out.
- In the oven: Add the pork and a splash of liquid to an oven-safe dish. Cover with foil and reheat in a 325°F oven for 15-25 minutes.
- In the microwave: Reheat in a loosely covered microwave-safe dish until warmed through. Stir halfway through.
More Pork Recipes
Slow Cooker Kalua Pork
Equipment
- 6-quart slow cooker
Ingredients
- 1 large yellow onion or 2 medium, roughly chopped
- 20 oz pineapple chunks in juice (canned) reserve ½ cup of the juice for the sauce
- 3 pounds boneless pork shoulder or pork butt
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- ¼ cup brown sugar
For the Hawaiian BBQ Sauce:
- ¾ cup ketchup
- ½ cup pineapple juice reserved from above
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon white distilled vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon cayenne pepper
- 2 cloves garlic minced
Instructions
- Add the onion and pineapple chunks (with all but the reserved ½ cup of juice) to the crock of a 6-quart slow cooker. Mix well to combine.
- Pat the pork dry with paper towels. If necessary, trim any excess fat.
- In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and brown sugar.
- Rub the seasoning all over the pork shoulder, making sure to coat all sides of the meat evenly. Place the pork on top of the onion and pineapple and onions in the slow cooker.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours. The pork is done when it's tender and shreds easily.
- Remove the pork from the slow cooker and shred it with two forks. Add the shredded pork to a large bowl along with the cooked onion and pineapple and toss to combine. You can also add in a cup or two of the juices for extra flavor and moisture.
- In a medium saucepan, add the ketchup, reserved pineapple juice, soy sauce, brown sugar, vinegar, sesame oil, cayenne pepper, and garlic. Whisk until smooth.
- Bring the sauce to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the sauce has thickened to your liking, about 5-10 minutes.
- Mix the Hawaiian BBQ Sauce over the pulled pork or serve it on the side.
Notes
- Trimming any large, hard pieces of fat from the pork shoulder before cooking can result in a better final texture.
- Make-ahead friendly: Like many slow-cooked dishes, the flavors of this pulled pork meld and taste even better the next day.
Storage & Reheating
- Fridge: Store cooled pulled pork in an airtight container in the refrigerator for up to 3-4 days.
- The BBQ sauce can be made ahead and kept in an airtight container in the fridge for up to 1-2 weeks.
- Stovetop (Recommended): Place the pork in a saucepan or skillet over medium-low heat. Add a splash of its cooking juices, water, or the BBQ sauce. Stir occasionally until heated through.
- Oven: Place the pork in an oven-safe dish, add a splash of liquid, and cover with foil. Reheat at 325°F for 15-25 minutes, or until hot.
- Microwave: Reheat individual portions in a microwave-safe dish, covered loosely, until hot. Stir halfway through.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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