Easy Kalua Pork (Hawaiian-Style, Oven or Slow Cooker)

If you’ve ever had traditional Kalua pork in Hawaii (tender, smoky, and melt-in-your-mouth delicious) you’ll love how easy it is to make at home.

With just a pork shoulder, banana leaves, Hawaiian salt, and a touch of liquid smoke in your slow cooker or a large pot, you can bring those bold island flavors right into your kitchen.

I've enjoyed authentic Kalua pork at Hawaiian luaus during my trips to the islands, and this recipe nails all the smoky, juicy flavors. I think you're going to love it.

What is Kalua Pork?

Traditional Hawaiian Kalua pork is made primarily from a whole pig that is seasoned with Hawaiian sea salt (alaea salt) then slow-cooked for many hours in an underground oven called an imu, often served at a luau.

For home versions, we're adding liquid smoke to replicate the smoky flavor from the imu, which is a proven and common technique.

Let's talk about how to make Kalua Pork, shall we?

Recipe Ingredients & Substitutions

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Boneless Pork Shoulder. You can use bone-in pork shoulder, or use pork butt, which is a similar pork roast cut higher on the shoulder. Avoid leaner cuts of pork, which can dry out easily.
• Neutral Oil. Vegetable oil, canola oil, or avocado oil are good choices. If needed, you can use olive oil or even coconut oil.
• Hawaiian Sea Salt. Hawaiian sea salt offers a distinctive flavor, but if needed, you can sub with coarse sea salt, kosher salt, or pink Himalayan salt.
• Banana Leaves. Frozen banana leaves, thawed, are great for this recipe. Ti leaves are a popular substitution, but you can also use parchment paper or aluminum foil. You can make this recipe without any wrapping, if desired.
• Chicken Broth. Sub with chicken stock, vegetable broth, or water.
• Liquid Smoke. It is difficult to find a great substitute for liquid smoke, outside of smoking the pork. However, you can use smoked paprika with smoked salt, or even chipotle peppers for smoky flavor. Smoky flavor is key to this recipe.

How to Make Kalua Pork

Prep the Pork. Score the pork, rub with oil and salt, then sear it briefly in a hot pan.

Season the Pork. Rub the seared pork with liquid smoke (and extra salt if you'd like).

Wrap the Pork. Tightly wrap the seasoned pork in banana leaves.

Cook (Oven or Slow Cooker Kalua Pork). Cook the pork in the oven (3-4 hours at 325°F with liquid) or slow cooker (6-8 hours on LOW with liquid) until very tender.

Rest & Shred. Let it rest, then unwrap and shred. See the Recipe Card at the bottom of the post for the full recipe steps.

Boom! Done! Your Kalua pork is ready to serve. It smells wonderful in here!

Serving Suggestions

Serve your homemade Kalua Pork traditionally with rice and Hawaiian macaroni salad for a classic plate lunch.

For everyday serving, try it in pulled pork sandwiches or flavorful tacos. It's also delicious on nachos or as a unique pizza topping. You must try it on my classic nachos recipe, or these pulled pork nachos.

Splash on some Hawaiian Chili Pepper Water for a spicy kick.

Toss it into salads or make tasty grain bowls. For a simple side, sauté it with cabbage, or add it to fried rice for extra flavor. Kalua pork and cabbage is a popular dish!

How to Save & Reheat Leftovers

To save leftover Kalua pork, cool it completely, then store it in airtight containers in the fridge for 3-4 days or freeze for longer.

Reheat on the stovetop with a splash of the cooking liquid or water over medium-low heat. You can also reheat it in a low oven, covered with foil and a bit of liquid, or gently in the microwave with a little moisture, stirring often.

The trick is to add a bit of liquid during reheating to keep the shredded pork moist and avoid overheating.

You can also freeze it in airtight freezer containers or bags for 3 months or longer.

That's it, my friends. I hope you enjoy this Kalua Pork recipe. I'd love to hear how it turned out for you!

Lookin for More Hawaiian Recipes

• This Huli Huli Chicken recipe is great for grilling with a sweet and savory glaze.
• Pineapple Fried Rice is an excellent main dish or side, perfect for leftover Kalua pork!

Looking for More Pork Recipes?

• My smoked pulled pork will definitely deliver the smoky flavor you desire.
• My carnitas recipe is the Mexican version of pulled pork you can't live without.
• This pernil recipe is a favorite Puerto Rican dish, and you'll love the crispy skin.

Here are some common questions about Kalua pork.

Is Kalua Pork the Same as Pulled Pork?

Kalua pork and pulled are very similar, but they are not exactly the same. Pulled pork is a more general term and can be made from various cuts of pork with different seasonings and cooking methods.

Kalua pork has a more distinct, simpler flavor profile dominated by the smoky essence (from the imu or liquid smoke) and the saltiness of Hawaiian sea salt.

What does Kalua Pig Taste Like?

Kalua pig (or pork) has a savory and smoky flavor that permeates the tender, fall-apart meat. The Hawaiian sea salt adds a distinct saltiness that is important to the taste.

It is incredibly tender from the low and slow cooking process.

What Does Kalua Mean in Hawaiian?

In Hawaiian, the word "kalua" means "to cook in an underground oven."

This is how the pig (or pork shoulder) is traditionally cooked, wrapped in banana leaves then slow-cooked over hot rocks in an earthen pit, which gives the pork its characteristic smoky flavor.

Enjoy, my friends! Happy cooking! -- Mike from Chili Pepper Madness