Crock Pot/Slowcooker Kalua Pork

Since I don’t have the means to dig a hole in my backyard, I can only cook kalua pork with my crock pot.

At any Hawaiian luau, you’re bound to come across kalua pork. Traditionally you would cook the pork in an imu, pit oven, which gives it that smoked flavor.

To start off you’ll need pork butt, Hawaiian salt, and smoked liquid flavor. That’s it! Super simple. Rub the salt all over the pork and place it in the crock pot. Pour the smoked liquid flavor over the pork and cover the crock pot. Select low heat for 8 hours.

Halfway through the cooking process, flip the pork on the other side. Set aside a chopped cabbage head that you will add in 30 minutes before the crock pot finishes cooking the meat. Of course it’s optional to add the cabbage, but I like to get in some of my greens somehow.

Take two forks and start shredding the pork! It will naturally fall apart once you start pulling it apart. Tada! You don’t need to do anything special to it. Just serve it up on a platter with a side of rice and there is your kalua pork!

Video Tutorial

Check out this video to help you gain more insight on how to make Kalua Pork. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!

Kalua Pork

Kalua Pork

At any Hawaiian luau, kalua pork will always be there. Learn how to make kalua pork using a crock pot or slowcooker. This is such a simple recipe that any beginner cook or chef could do it.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Hawaiian
Servings 15


  • Crockpot/Slow Cooker


  • 6 lb pork butt or pork shoulder
  • 1 1/2 tbsp Hawaiian salt sea salt works too
  • 1 cabbage head (optional)


  • Rub the salt all over the pork butt.
  • Add it to the crock pot and pour in the liquid smoke flavoring on top of it.
  • Select low heat for 8 hours. Half way through flip the pork. Cut up a head of a cabbage and set aside.
  • 30 minutes before the crock pot finishes cooking, add in the cabbage.
  • Shred the meat with two forks. Take off all the meat around the bound and discard it. Serve and enjoy!
Keyword crockpot, pork, pork butt, pork shoulder, slow cooker, smoked liquid

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Steve J

How much liquid smoke do you use


1 Tablespoon


5 stars
I followed your recipe. It came out awesome. Thank you so much.

Jennifer Hyae

Aloha, Tani, I have a question about your recipe for the kalua pork? Can I possibly cook it a little longer then the 8 hours? Also, do you happen to have any recepies for poi?

Ian T

Hi! I’ve been doing this recipe almost monthly for my friends. I’m curious if I need to trim the fat cap off of pork shoulder/pork butt before cooking? It comes out pretty soupy which is great usually as we serve it over rice, but I’m wondering how to make it a little more dry and traditionally “pulled pork” looking.

Would love your thoughts, please comment.x