Hey y’all! Get ready to bring a taste of Hawaii to your kitchen with this mouthwatering Kalua Pig Recipe. It’s irresistibly tender and smoky, perfect for gatherings, backyard BBQs, or an easy weeknight dinner. The simplicity of this dish makes it a must-try, and you’ll love how the rich, succulent pork just falls apart. Let’s get cooking!
Why You’ll Love This Kalua Pig Recipe
- Authentic Hawaiian flavor with minimal ingredients.
- Set-it-and-forget-it convenience using a slow cooker or oven.
- Perfect for parties, potlucks, or meal prep.
- Juicy, fork-tender pork that’s always a crowd-pleaser.
- Easy to customize with your favorite toppings or sides.
Ingredients for Kalua Pig Recipe
- 1 (5-6 pound) boneless pork shoulder (also called Boston Butt)
- 1 ½ tablespoons Hawaiian sea salt (also known as Alaea salt)
- 2 tablespoons liquid smoke (hickory or mesquite flavor)
- 2 large banana leaves or parchment paper (optional, for wrapping)
Directions: Step-by-Step Kalua Pig Recipe
Prep the Pork
- Pat the pork shoulder dry with paper towels.
- Rub the entire roast evenly with Hawaiian sea salt, massaging it into all sides.
- Place the pork in a large slow cooker, fat side up. (Alternatively, use a roasting pan for oven preparation.)
Add Signature Smoke Flavor
- Pour the liquid smoke evenly over the pork.
- Optional: Wrap the pork in banana leaves or parchment for extra moisture and a traditional touch, then place it back in the cooker/pan.
Cook Low and Slow
- Set the slow cooker to low and cook for 16-18 hours, or until the pork is fork-tender.
For oven-roasting: Cover tightly with foil and bake at 300°F (149°C) for 6-7 hours. - When finished, remove the pork from the vessel, reserving the juices.
Shred and Serve
- Use two forks to shred the pork. Discard excess fat.
- Toss the meat with some of the reserved juices to keep it juicy and flavorful.
- Serve hot and enjoy!
Kalua Pig Recipe Notes
- If you can’t find Hawaiian sea salt, a coarse kosher salt works in a pinch, but see this guide to Hawaiian Alaea salt for the traditional touch.
- Banana leaves can usually be found in Asian or Latin grocery stores, or check the freezer section.
- Let the pork rest for 15 minutes before shredding for best texture.
Kalua Pig Recipe Variations
- Kalua Pork Tacos: Serve the pulled pork in warm tortillas topped with pickled onions and slaw.
- Instant Pot Kalua Pig: Cook at high pressure for 90 minutes and natural release for quick results.
- Spicy Kalua Pig: Add a teaspoon of crushed red pepper to the rub for a touch of heat.
Required Equipment for Kalua Pig Recipe
- Large slow cooker (minimum 6-quart)
- Roasting pan (if using oven method)
- Parchment or banana leaves (optional)
- Large fork (for shredding)
- Meat thermometer
Kalua Pig Recipe Storage Instructions
- Store cooled Kalua Pig in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze portions for up to 3 months. Thaw overnight and reheat gently with a splash of broth.
Serving Recommendations & Pairings for Kalua Pig Recipe
- Serve with classic Hawaiian sides like steamed white rice and Hawaiian macaroni salad.
- Try alongside grilled pineapple or a fresh cabbage slaw for a full luau experience.
- Excellent in sandwiches, sliders, or on a bed of greens for a hearty salad.
Kalua Pig Recipe Pro Tips
- Trim excess fat before cooking for less greasy finished pork—learn more about how to trim pork shoulder.
- If the pork seems dry, mix in more reserved cooking juices before serving.
- Always shred while still warm for maximum tenderness and easier pulling.
Kalua Pig Recipe FAQ
- Can I make Kalua Pig Recipe ahead of time?
- Yes, Kalua Pig can be cooked, shredded, and stored in the fridge for up to 4 days. Gently reheat before serving.
- Do I need banana leaves to make Kalua Pig?
- No, banana leaves add flavor and moisture but aren’t required—the recipe works great without them.
- What kind of pork is best for Kalua Pig Recipe?
- Boneless pork shoulder (Boston Butt) is preferred for its marbling, flavor, and juicy texture after slow cooking.
Kalua Pig Recipe Prep & Cooking Times
- Prep Time: 15 minutes
- Cook Time: 16-18 hours (slow cooker) or 6-7 hours (oven)
- Total Time: 16.5-18.25 hours (slow cooker) or 6.25-7.25 hours (oven)
Ingredients
- 5 pounds pork shoulder (bone-in)
- 1 1/2 tablespoons Hawaiian sea salt (or coarse sea salt)
- 1 tablespoon liquid smoke
- 2 teaspoons black pepper
- 4 cloves garlic, minced
- 2 banana leaves or foil (optional, for wrapping)
- 1 small cabbage, sliced (for serving, optional)
- 2 tablespoons water
Instructions
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1Preheat your oven to 325°F (163°C) or prepare your slow cooker. Pat the pork shoulder dry with paper towels.
-
2Rub the pork shoulder evenly with Hawaiian sea salt, black pepper, and minced garlic. Drizzle with liquid smoke.
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3Optional: Wrap the seasoned pork shoulder in banana leaves and then in aluminum foil to help retain moisture and flavor.
-
4Place the wrapped pork in a large roasting pan or in the slow cooker. Add water to the pan. Cover tightly with a lid or more foil.
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5Roast in the oven for 8 hours, or cook in the slow cooker on low for 8–10 hours, until the meat is fork-tender and easily shredded.
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6Shred the pork with forks. Serve with steamed cabbage on the side, if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
370 caloriescal
Protein:
35 gg
Fat:
24 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
3 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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