Kalua Pork (Slow Cooker, Instant Pot, or Oven)

The Kalua pork is salty, smoky and very tender. Choose your preferred cooking method from our oven, pressure cooker and slow cooker instructions. You’ll love this recipe for minimal prep and maximum flavor!

Can food taste this good when zero effort is required? Maybe we should all just go with the flow. It only takes 10 minutes or less to prep pork, and your slow cooker/oven/pressure cooker will take care of the rest! That’s why we love these foods. We are a busy family and some days just need the convenience of not having to worry about dinner. And this dinner certainly won’t disappoint. The pork is salty and smoky and very tender. We love it with pineapple and coconut rice. You will love it!

Liquid Smoke in Kalua Pork:

Liquid smoke is completely optional, but we highly recommend it for its flavor. You can also use smoked salt if you prefer.

Service suggestion:

We can’t understand eating Kalua pork without coconut rice and a hunk of fresh pineapple. believe us. Very good.

Information for smokers:

If using a smoker for this, follow all directions and omit the liquid smoke. Place the meat directly on the grill and let the pork smoke at 225 degrees for 3-4 hours. Wrap the pork tightly in foil at that point and let it continue to cook at 250 degrees until the internal temperature reaches 203 degrees. Let stand for 20-30 minutes, unwrap, shred and enjoy.

An overhead view of the inside of a slow cooker filled with Kalua pork and pineapple.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stove over medium heat until heated through, or in the microwave in 30-second increments.

If you liked this recipe, you might be interested in these other delicious shredded pork recipes:

Preparation time 10 minute

total time 8 Hour 10 minute

raw material

3 to 5 pound Boneless Pork Butt Roast
4 tablespoon minced garlic (about 12 cloves)
2 tablespoon minced ginger
2 tablespoon sea salt (Hawaiian pink salt preferred)
2 tablespoon Hickory Liquid Smoke

instruct

Slow Cooker Instructions

Place the pork butts in the bottom of a 6-quart slow cooker. Spread the garlic, ginger and salt all over the roast. Drizzle the smoked liquid over the pork.
Cover the slow cooker and simmer for 8 to 9 hours, until the roast shreds easily with a fork.
Shred pork directly in the slow cooker, then toss the meat with the juices. Serve plain, with rice or bread!

Instant Pot Instructions

Spread the garlic, ginger and salt all over the roast. Place in an electric pressure cooker or Instant Pot. Drizzle the smoked liquid over the pork.
High pressure cook for 60 minutes, then natural release for 15 minutes. Then, switch the release valve to the exhaust position. After the steam stops, remove the lid. Add additional time if roast is larger than 5 lbs.

oven instructions

Preheat oven to 225°F. Place roast in a 5- to 7-quart oven-safe covered pot, or use a baking sheet, and cover with aluminum foil later. Put the pork roast in the pot, coat it all with garlic, ginger and salt, then drizzle the smoked liquid over the pork.
Cover with a lid or aluminum foil and cover the roast tightly with the foil. Roast at 225 degrees for 8-9 hours, until the pork shreds easily with a fork. Chop the man and mix it with the juice.