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Discover how to make tender, smoky Kalua Pork at home with easy slow cooker and Instant Pot methods. Perfect for Hawaiian plate lunches, tacos, and more!
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I’m so excited to share one of my absolute favorite dishes with you – Kalua Pork! If you’ve ever been to Hawaii or a luau, you know how special this tender, smoky pork is. But guess what? You don’t need an underground oven (or imu) to enjoy that authentic taste at home. I’ve got two easy methods – slow cooker and Instant Pot – that deliver all the flavor with none of the fuss.
Why I Love Kalua Pork
Honestly, I could eat this every day. It’s juicy, flavorful, and so versatile! I love it with traditional Hawaiian sides like rice and macaroni salad, but it’s also amazing in tacos, pulled pork sandwiches, or even on its own. Nothing beats a Hawaiian plate lunch, though – it’s a must-try combo of Kalua Pork, rice, and mac salad. Yum!
What is Kalua Pork?
Kalua Pork is a classic Hawaiian dish traditionally cooked in an underground oven. In Hawaiian, the word “kalua” means “to cook in an underground oven (or imu).” The meat is seasoned with Hawaiian sea salt and wrapped in ti leaves, banana leaves or coconut palm fronds. It is then buried underground to cook with a special kindling that gives the meat a smoky flavor, and is sometimes cooked with hot lava rocks. While that method is amazing, it’s not exactly convenient for most of us. So, let’s dive into two simpler, equally delicious ways to make Kalua Pork at home.
Kalua Pork Ingredients
- Pork roast (or shoulder/butt roast, fat removed before serving)
- Kosher or Hawaiian Salt
- Liquid smoke (mesquite or hickory)
- Water
- Cabbage (optional, but highly recommended!)
Methods for Cooking Kalua Pork
Instant Pot Method
Pressed for time? No worries! Throw everything in the Instant Pot, set it to high pressure for an hour, and let it naturally release for about 30 minutes. Shred it up and you’re ready to feast! SUPER easy.
Slow Cooker Method
Got more time? This is my go-to. The slow cooker lets the pork soak up all those amazing flavors, making it incredibly tender and juicy. Just set it and forget it – by dinner time, you’ll have a taste of Hawaii right in your kitchen.
How to Serve Kalua Pork
My favorite way of serving this Kalua Pork is with a “plate lunch”. A plate lunch usually consists of a protein or two (such as Kalua pork, teriyaki chicken, teriyaki beef, or even spam), rice, Hawaiian Mac Salad and a side of fresh pineapple. Getting a bite with each of these things all at one time is seriously roll-your-eyes-back delicious. Savor each bite and eat it slowly. People often ask me what my very favorite food is, and obviously it is the Hawaiian plate lunch. It is THAT good.
Of course you can serve this all on its own or you can add BBQ sauce and make Kalua Pork Sandwiches, sliders, Pork Tacos with Mango Salsa, burritos, or even a burrito bowl with pineapple salsa. We also love just making simple shredded pork quesadillas or nachos loaded with lots of pork and cheese. Unquestionably, you will love any way you decide to serve this pork!
Questions About Kalua Pork
Kalua Pork is tender and juicy with a salty, smoky flavor.
Kalua means “cooked in an underground oven.” Another name for underground oven is “imu.”
Classic sides include rice and mac salad, but veggies like carrots, asparagus, or broccoli are great too!
Keep any leftovers in an airtight container in the fridge for up to a week or freeze for up to 3 months. Reheat in the microwave, stovetop, or oven.
More Hawaiian Recipes You’ll Love
Bring the flavors of Hawaii to your kitchen with these delicious recipes:
I hope you love this Kalua Pork as much as my family and I do. It’s a little taste of paradise, right from your kitchen. Enjoy!
How to Make Kalua Pork
Kalua Pork Recipe
Video
Equipment
- Crockpot
Ingredients
- 1 (3-4 pound) pork roast
- 1-2 tablespoon kosher salt
- ⅓ cup liquid smoke
- 1 cup water
- ½ head cabbage, coarsely chopped (optional)
Instructions
- Rub pork generously with salt.
- Place the pork in a slow cooker. Pour on liquid smoke. Add water. Cover and cook on low for 8-10 hours.
- An hour before serving, carefully lift the pork out of the slow cooker. Do not drain out juices. Place cabbage in the bottom of the slow cooker. Place pork on top of the cabbage, place the lid back on and cook for another hour. Shred pork and serve.
Notes
To prepare in an Instant Pot:
- Follow the directions above, but place pork and cabbage in the Instant Pot at the same time.
- Set at high pressure for one hour.
- Allow to slow-release pressure on its own for 30 minutes.
- Shred and serve.
My family went to Hawaii last summer, so I’ve been searching frantically for Samoan/Hawaiian recipes. This one definitely makes the “save” list!
Which flavour of liquid smoke do you use?
We usually use hickory!
So good!! We just got back from Hawaii and I was *desperate* for some good Kalua pork. This recipe is a hit!!
I’ve tried tons of Kalua pork recipes….from putting it in a smoker to even going so far as wrapping in banana leave for that authentic flavor. This is by far the best recipe! After reading all the comments and adjusted recipe comments i followed 2 of recommendations; I added pineapple juice for a little sweetness, 3 slices of smoked bacon and kaula pink salt.
Just a question, instead of 1-cup water can i use pineapple juice instead? Anyone try that before?
Pineapple juice contains bromelain which is an enzyme that breaks down protein. This enzyme would dissolve the meat into mush if you slow cooked in it. You could always reduce the pineapple juice on the stove and incorporate it into a sauce that you serve on the side.
I love Hawaii so much, and this is my first time making this! I poured the liquid smoke over the pork before the crock pot, do i pour some/the rest of the liquid smoke in to the crock pot or just the put the pork in and add water?
Just add the water once the pork is in the crock pot!
What brand of liquid smoke did you use? I am trying to pick out a recipe to try, and yours seems to use 5 times as much liquid smoke (1/3 cup vs 1 Table spoon) as many others.
We usually use the Colgin brand!
My recipe that I have used for years only calls for 1 Tbls liquid smoke with 1 1/2 Tbls Hawaiian sea salt. I usually use between 6-9 lb pork butt roast. Over the years, we’ve found we don’t like such a Smokey after taste, so I use about half a Tbls liquid smoke (Wrights Liquid Smoke) which is plenty. It tastes more authentic…I also cook the roast overnight for up to 16-20 hrs. It’s THE BEST EVER.
So glad i found this recipe. I have been craving this since i got back from Hawaii. I’m wondering if throwing in bacon would work if there’s no liquid smoke on hand?
I mean, I never say no to adding bacon! I haven’t tried it before so I don’t know if it substitutes well for liquid smoke but it sounds delicious!
I used smoked paprika. About 2 tablespoons and it gave it that smoky flavor.
This was a great recipe for sliders on New Years!
The family loved it. I varied a little off the recipe by adding the cabbage and an onion halved in with the pork during the last hour of cooking, and it all worked well together. I think I might throw in some pineapple and a little less water the next time I cook it to make it a little sweet.
Can I cut the time in half if I cook it on high?
I wouldn’t recommend that way because the meat won’t be as tender and flavorful if you cook it at a higher temperature.
Can I replace the pork with chicken thighs?
We haven’t tried it that way before – but I don’t see why not! Let us know how it turns out if you do try it!
Thanks for this post! I really liked the extra smokiness of this kalua pork recipe. I used a 7 pound pork butt, 2T kosher salt, and 1/3c hickory liquid smoke, probably could decrease liquid to 1/2c next time. 10 hours on low in my crockpot was more then enough. Before putting in 1 full head chopped cabbage, I drained the liquid, skimmed off the fat, returned 1 c of liquid to pot, sprinkled cabbage with a little salt & crushed chili pepper. I reserved the rest of the juices to moisten the pork as needed. Delish!
Hi Luann- So happy to hear you liked this recipe! Thanks for all your wonderful suggestions, too! Glad it turned out so well for you!
i dont have kosher salt right now, can I use just table salt for this?
Yes, that should be totally fine 🙂
Best if you can find Hawaiian salt – usually rust colored, sometimes black, because it is sea salt dried on lava rocks. Those rocks impart a slight flavor to the salt, and is usually less “salty” tasting. It’s ubiquitous in stores throughout my state, but rare to come by on the mainland. I’ve seen it at Whole Foods, and sometimes specialty stores, when I visit, though.. It’s easy to find online.
Hawaiian sea salt is usually white in color. If you’re getting it rusty colored or black, it’s usually salt from one of the specific islands. Never tried (or even seen) black Hawaiian salt, but I have the rusty color from Kauai and it’s not as salty as traditional Hawaiian sea salt.
Will it still cook right if I don’t use the cabbage? I grew up in Hawaii and always separated the cabbage from the pork so now that I’m an adult, I think I’ll just leave it out. Haha
Yes, it will be totally fine without the cabbage 🙂 You can just completely leave it out without any issues.
I’m Hawaiian, and Interestingly, cabbage is a relatively new addition – 90s/2000s. Cabbage was never added to it when I was growing up and going to Luas/lunches/dinners, etc. Traditional plate lunch shops don’t usually add it, either. I think it’s a modern, mainland style addition used as filler (Hawaiians didn’t have cabbage, or knew what it was). Family, friends, and I don’t like cabbage in it, and have always made it without.
I grew up in hawaii. Now I’m 67 so I do go back a way. My mom cooked Kalua pork and cabbage. It was a staple in our home just like Spam. In fact, I’m make Kalua pork and cabbage tonight for dinner. enjoy
Nice recipe, served it with mac salad and rice! Quick question, do you flip the meat over once its halfway done cooking, or do you leave it on the same side the whole time? Thanks
We leave it on the same side the entire time. Hope this helps!
My son got married to a girl who grew up in the Honolulu area so we all went to Hawaii for the wedding. This dish was one of my favorites. I tried you simple and delicious recipe this week and loved it so much I am making it for the family party in Pennsylvania in a few weeks! My Hawaiian daughter-in-law in London is sad that she cannot attend!
So glad you liked this recipe! We are huge fans of Hawaiian food, that being said we are SUPER picky about it and we try to make sure it’s as authentic and delicious as possible 🙂 Good luck with the family party!
Does this make a full crockpot? I’m serving a crowd, so should I double this?
Thanks for asking, Kiki. After the pork is cooked and shredded, it makes about 1/2 Crock Pot which serves approximately 8-10 people depending on serving size. For a crowd, I would definitely double this recipe and use either two 3-4 lb. pork roasts or a 6-8 lb. roast.
General rule is 1/2 pound of pork per adult.
What cut of pork roast do you recommend for this Kalua Pork Recipe?
You can use butt, shoulder or loin, we have even used pork ribs (not a roast but still a good cut of pork to use). Hope this helps!
I use pork butt, or loin…I miss Hawaii so whenever I can make this, I do it, plus it’s super easy in the crock pot.
Pork shoulder, with or without bone, also known as “pork butt roast”, even though it comes from the shoulder. Best if cut into 2″ squares before cooking.
Yummy! Sounds good. I have heard & seen many recipes for Kalua Pork but not with cabbage. This is something I’ll have to try.
Sounds great Kalua pork with cabbage is my favorite way to eat this dish. I live in Hawaii!