Why this Hawaiian Pork Recipe works
You knew it was coming. I couldn’t do my a series about my favorite Hawaii-inspired recipes without including kalua pork, could I? This kalua pork recipe is pretty much foolproof and can easily be doubled to feed a crowd. Or tripled or quadrupled or whatever you need. If you are hosting a backyard luau this summer, borrow an extra slow cooker or instant pot from a friend. Traditionally, kalua pork is served with boiled cabbage and white sticky rice, but it also goes great served with baby bok choy and macaroni salad. We love visiting Hawaii for the most authentic Hawaiian food, but when we can’t be on the islands we make it at home. Some of our other favorite Hawaiian-inspired dishes are Macadamia Nut Crusted Mahi-Mahi, Hawaiian Teriyaki Chicken Skewers, and Homemade Hawaiian Punch Recipe!
What is Kalua Pork?
Kalua Pork or Kalua Pig is the traditional centerpiece of a Hawaiian luau. A whole pig is smoked in an underground pit called an “imu” with banana leaves or coconut palm fronds and koa wood. All of the flavor comes from the pork itself, the sea salt used to season the meat and the smoke from the wood. But we can mimic the process and get a really similar result in the slow cooker or instant pot using liquid smoke. An imu ceremony is the part of a luau before dinner is served. This is where the cooked pig is removed from the pit it was cooked in and taken to the kitchen for shredding. It’s an interesting and fun thing to experience, if you ever have the chance to go to a luau in Hawaii.
How to make Kalua Pork (Crock Pot Method)
Slow Cooker Kalua Pork: Place the pork in the bottom of the slow cooker and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover and cook on LOW for 10-12 hours. Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the slow cooker as desired over the shredded kalua pork to keep it from drying out.
How to make Instant Pot Kalua Pulled Pork
Instant Pot Kalua Pork: Cut the pork into 6 large chunks, then place in the instant pot and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover, set the knob to seal, then cook on high pressure for 60 minutes. Allow the instant pot to do a natural release for 25 minutes, then manually release any remaining pressure and open. Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the instant pot as desired over the shredded kalua pork to keep it from drying out.
Hawaiian Pork tips
I have never had trouble finding pink Himalayan sea salt at the grocery store, but if you want to specifically look for Hawaiian sea salt, I have seen it at Trader Joe’s, World Market, or you can always order it online. You can shred the meat directly in the slow cooker or instant pot. Remove some of the juices first so you can add back in as much as you want at the end. This is going the extra mile, but if you have access to banana leaves from an Asian grocery store, pick some up. You can place some leaves in the bottom of the slow cooker or instant pot, then set the pork roast on top of the leaves before adding the liquid smoke and salt. Wrap the leaves tightly around the pork and cook as directed. You can make a bigger roast in the slow cooker. Just increase the ingredients proportionally to match the size of the roast without increasing the cooking time. If making a bigger roast in the instant pot, add another 15 minutes at high pressure for each additional pound of meat you are cooking.
How to serve this Kalua Pork Recipe
We prefer to serve the kalua pork with traditional sides like steamed white rice, macaroni salad, and sliced cabbage. You can also garnish it with some extra sea salt and a drizzle of liquid smoke for added flavor. Kalua pork is delicious on its own but you can also use it in dishes like pork sliders, pork tacos, burritos, quesadillas, on nachos, or basically in any recipe where you would normally use any other kind of pulled pork.
How to store Kalua Pig
After you’ve cooked and served the kalua pork, allow any leftovers to cool down to room temperature before refrigerating or freezing. Place the cooled kalua pork in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn or spoilage and store in the fridge for up to 3-4 days or in the freezer for 2-3 months. When you’re ready to enjoy the frozen kalua pork, thaw it in the refrigerator overnight for the best results. Reheat the thawed kalua pork in a microwave, oven, or on the stovetop until it’s hot throughout (165°F or 74°C). You can add a little water or broth to the pork when reheating to prevent it from drying out. PRO TIP: Consider dividing the leftover kalua pork into smaller, meal-sized portions. This makes it easier to reheat and use as needed without having to defrost the entire batch.
More Shredded Meat Recipes
Sweet & Spicy Slow Cooker Pulled Pork Crispy Mexican Slow Cooker Pork Carnitas Slow Cooker Mexican Shredded Beef Crock Pot Mississippi Pot Roast Sandwiches Cuban Mojo Pork Cafe Rio Sweet Pork Barbacoa Slow Cooker French Dip Sandwiches
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
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