ingredient-crockpot-kalua-pork

4–5 lbs (1.8–2.3 kg) pork shoulder (Boston butt), boneless or bone-in
2 tbsp kosher salt (or 1½ tbsp table salt)
1½ tbsp liquid smoke (hickory or mesquite—essential for authentic flavor)
4–6 cloves garlic, minced (or 1 tbsp garlic powder)
½ cup water or chicken broth (optional, for extra moisture)
Optional:
- 1 tsp black pepper
- 1 tbsp soy sauce (for umami depth—traditional in modern versions)

💡 Pro Tips:
Use pork shoulder—it’s marbled with fat, which melts into tenderness.
Don’t skip liquid smoke—it’s the shortcut to that smoky imu flavor.
Leave the fat cap on—it bastes the meat as it cooks.

Step-by-Step Instructions (Savory, Smoky, Foolproof)

1. Prep the Pork

Pat pork dry. Rub salt, garlic, and optional pepper all over.
Place fat-side up in the slow cooker.

2. Add Flavor

Drizzle liquid smoke evenly over the pork.
Pour water or broth around (not over) the meat.
Add soy sauce if using.

3. Cook Low & Slow

Cover and cook on LOW for 10–12 hours or HIGH for 6–7 hours, until pork shreds easily with a fork.

4. Shred & Serve

Remove pork. Discard bone (if used) and excess fat.
Shred with two forks, then stir in a few spoonfuls of the cooking juices for moisture.
Discard remaining juices (they’re very salty).

Serving Suggestions

🍚 Classic Hawaiian plate: Over steamed white rice with macaroni salad
🌮 Pulled pork tacos: With pineapple salsa and cilantro
🥪 Sandwiches: On buns with coleslaw
🥗 Bowl meal: With chopped cabbage, green onions, and a drizzle of sesame oil

Make-Ahead & Storage Tips

Fridge: Keeps up to 5 days—flavor deepens overnight!
Freeze: Cool completely, freeze in airtight container up to 3 months. Thaw overnight.
Reheat: Gently on stove or microwave with a splash of water.

Frequently Asked Questions

Q: No liquid smoke?
A: Not ideal—but you can use smoked paprika + extra garlic + soy sauce. It won’t be traditional, but still tasty.

Q: Can I use pork loin?
A: No—it’s too lean and will dry out. Pork shoulder is essential.

Q: Too salty?
A: Rinse pork briefly before cooking, or reduce salt to 1 tbsp. Avoid adding extra soy sauce.

Q: Can I crisp it up?
A: Yes! Spread shredded pork on a baking sheet and broil 3–5 minutes for caramelized edges.

❤️ The Heart of the Dish

Crockpot Kalua Pork brings the spirit of aloha to your table—simple, generous, and deeply satisfying. It’s what you make when you want to feed a crowd with ease, or when you need a taste of island comfort in the middle of winter.

So rub that salt, drizzle that smoke, and let your slow cooker do the rest. Because the best traditions aren’t complicated—they’re slow, smoky, and shared with joy.