Slow Cooker Kalua Pork

A bowl filled with shredded, seasoned kalua pork mixed with chunks of pineapple, garnished with chopped herbs and lime wedges, with two wooden serving spoons beside the dish.

This Slow Cooker Hawaiian Pulled Pork is an easy Kalua pork recipe made with pork shoulder, pineapple, onions, and bold spices. Cooked low and slow until fall-apart tender, it’s finished with a sweet and tangy homemade Hawaiian BBQ sauce.

Course Main Course

Cuisine Hawaiian

Keyword Hawaiian pulled pork, kalua pork

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 245kcal

Author Julia

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

US Customary - Metric

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