Love traditional Hawaiian flavors but want to keep things simple? Slow Cooker Kalua Pork gives you back a bit of “island time” as the tender, smoky pork cooks away all day – low and slow! Serve it with rice, steamed veggies, or a juicy slice of pineapple.

Bowl of Slow Cooker Kalua Pork garnished and seved

Want me to send this recipe right to your inbox?

We'll email this post right to your inbox, so you can easily find it later!

What is kalua pork?

Kalua pork is a traditional dish from Hawaiian culture. “Kalua” means to cook underground, typically in a pit-turned-oven called an imu.

The imu is covered with layers of banana leaves and tea leaves and then sealed with tarps and dirt to create a steam trap. The pork, along with other meats and vegetables, will usually cook for hours overnight.

This cooking process has been happening for generations to prepare for luaus and community gatherings. It takes a group effort to produce such large quantities of fall-apart-tender, smoky, shredded pork. It’s truly a remarkable process!

If you’re curious, read more about cooking in traditional Hawaiian Imus!

What’s To Love About This Recipe

I have to preface this recipe by stating that you’ll love the fact that you can replicate kalua pork without banana leaves, machetes, and hot stones. (Whew!) Thanks to our modern-day slow cooker, you can achieve similar results for perfectly shredded, flavorful pork.
There are so many ways you can serve kalua pork! The flavor is smoky but versatile enough to include other fruits, veggies, and other sides if you like.
Adding a few strips of bacon layered over the meat is an easy trick to infuse smoky flavor into slow-cooked meat.
Once you make a batch of shredded kalua pork, it’s a great dish to freeze and use leftovers later.
This recipe is so quick to get into the slow cooker, but the flavor might convince everyone else it was smoked all day over a hot grill!

Ingredients Needed

Boneless pork shoulder – Pork shoulder is an excellent choice for the slow cooker since it has some marbling and breaks down into tender, shreddable meat with little effort. A 3-pound pork shoulder will fit in most standard-to-large slow cookers and will serve 6-8 people.
Bacon – This is the best slow cooker hack to add smokiness and flavor to the pork. Lay 3 slices of uncooked bacon over the pork shoulder and taste the difference!
Smoked paprika – Paprika adds a peppery flavor to the pork. Instead of using real smoke or even smoke flavor that is not necessarily healthy for you, smoky paprika simulates the earthy flavors in a healthier way.
Coarse sea salt – Coarse salt is essential to stick to the meat. When salt is pressed onto the meat like a rub, it helps to draw out moisture during cooking and infuse the seasoned liquid back into the meat.

Pork, bacon slices, and spice on the counter ready to prepare recipe

How To Make Kalua Pork In The Slow Cooker

Add pork to the slow cooker and season the top and sides with paprika and salt, pressing it into the meat.

Pork loin seasoned inside of slow cooker

Carefully lay the bacon slices over the top of the pork.

Seasoned pork loin with 3 slices of bacon laid on top inside of slow cooker

Cover and cook on high for 4-5 hours or low for 8-10 hours until the pork reaches an internal temp of 205 ℉.
Remove the bacon slices and discard.
Remove the pork from the slow cooker to a large bowl and shred to serve.

Slow Cooker Kalua Pork shredded with two forks in a bowl,ready for serving

Pan drippings can be discarded, or you can save some to add back later when reheating leftovers.

Pro Tips

You could use a pork roast, but your results may vary and not turn out as flavorful or juicy as pork shoulder.
A 3-pound pork shoulder will typically produce 6-8 servings.
Since the meat will be shredded and combined with the drippings in the slow cooker, it won’t really make a difference if it is placed with the fat up or down.
You can trim off some of the excess fat, or you can just wait until it cooks to remove it before shredding.
If you can find it, try a smoked coarse salt instead of regular salt for an even smokier flavor.
Pork should be cooked to at least 203-205 ℉ for ease of shredding and best results.

Slow Cooker Kalua Pork served with brown rice and slices of fresh pineapple

Alternative Ways To Make Kalua Pork

Fortunately, an underground experience isn’t your only option for delicious pork! Try out one of these other methods for smoky-flavored, shredded meat.

Instant Pot

Follow the recipe as written, but add 1 cup of water or broth to the bottom of the pot first. Cook on high pressure for 60 minutes and allow a natural pressure release.

Oven

To make kalua pork in the oven, you will need a Dutch oven or other braising pan with a lid. Take a look here for a traditional kalua pork recipe using banana leaves.

Smoker

Many people love to replicate kalua pork with a smoker at home. Try this smoked kalua pork recipe that easily walks you through the steps!

How To Serve Kalua Pork

Similar to pulled pork, there are so many ways to serve kalua pork. The juicy meat is delicious with a fluffy bowl of white rice, and you could also add steamed veggies on the side, like broccoli or sliced zucchini.

Add Hawaiian Macaroni Salad as another tasty, tropical-inspired side, and serve extra rolls and butter. While the slow cooker is busy, add some fresh corn to the Instant Pot!

You’ll want to save those leftovers for all the yummy options later. Add pork to taco shells, or add over a fresh salad. Grill a quesadilla and add some colorful bell peppers. You won’t run out of options for easy meals later!

Up close image of served Slow Cooker Kalua Pork

Storing and Reheating

Store in the fridge for up to 3 days, or freeze individual portions for up to 3 months.

At my house, we like to freeze servings in 1-cup Souper Cubes, and my kids pop them out, heat them up, and serve the meat over rice whenever they need a quick meal. This also helps keep me from cooking quite as often!

Defrost and reheat in the microwave or a skillet.