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Crock Pot Kalua Pulled Pork Recipe – Slow Cooker Hawaiian-Style Pork

This Crock Pot Kalua Pulled Pork is a Hawaiian favorite—simple, tender, and full of smoky flavor. Made in the slow cooker with just three ingredients, it’s perfect piled on a Hawaiian roll with crunchy slaw or served in tacos, quesadillas, or over rice.

Crock Pot Pulled Kalua Pork in a glass bowl

Kalua Pork: The Easiest Way to Make Pulled Pork in a Crock Pot

There are many methods for pulled pork, but this Hawaiian-style Kalua pork stands out for its simplicity and tenderness. With only three ingredients—pork butt, Hawaiian sea salt, and liquid smoke—you get a moist, flavorful roast without fuss. The smoky, slightly salty profile makes it versatile for sandwiches, nachos, flatbreads, rice bowls, and more.

You may see it called Kalua pig or luau pork; regardless of the name, the result is the same: juicy, shreddable pork with a subtle smoked taste that pairs well with bright, crunchy sides like coleslaw or pineapple.

You Only Need 3 Ingredients

Yes—just three ingredients create a delicious Kalua pulled pork. The list is short and pantry-friendly:

  • boneless pork butt roast (also called Boston butt)
  • Hawaiian sea salt (Alaea salt)
  • liquid smoke
Pink Hawaiian Sea Salt in a bag

What Is Hawaiian Salt?

Hawaiian sea salt, often called Alaea salt, is an unrefined sea salt blended with red volcanic clay rich in iron oxide. The clay gives the salt its distinctive red color and a mild, rounded flavor. It’s traditionally used in Hawaiian cooking to season meats and can also be used as a finishing salt. If you don’t have Alaea salt on hand, Pink Himalayan salt is a reasonable substitute.

A boneless pork butt roast in a lined crock pot.

How to Make Crock Pot Kalua Pulled Pork

  • Assemble: Place the pork butt in the slow cooker. Sprinkle evenly with Hawaiian sea salt and add the liquid smoke.
  • Cook: Set the slow cooker to low and cook for about 18 hours, turning the roast once halfway through the cooking time.
  • Remove: When the meat is tender and easily pulls apart, transfer the roast to a large bowl.
  • Reduce the cooking liquid: Pour the liquid from the slow cooker into a medium saucepan and boil until reduced by half, about 20 minutes.
  • Shred: While the liquid reduces, shred the pork with two forks and return the shredded meat to the slow cooker. Switch the cooker to warm.
  • Finish: Add the reduced liquid back to the shredded pork a little at a time until you reach your preferred moistness and flavor.
Shredded pulled Kalua pork in a crock pot.

Tips for the Best Pulled Pork

Follow these tips to ensure perfect results every time:

  • Adjust salt and liquid smoke for smaller roasts to avoid oversalting or overpowering smoke flavor.
  • Reduce cooking time for smaller cuts; remove the roast when it is just starting to fall apart with a fork.
  • If Alaea salt is unavailable, Pink Himalayan salt works as a substitute.
Pulled pork on a Hawaiian roll on a plate with pineapple slices
Serve on a toasted slider bun with pineapple slices on the side.
Kalua Pork on a Hawaiian roll with cole slaw
Top Kalua pork with coleslaw—the cool crunch complements the tender, smoky meat.

Ways to Use Pulled Pork

  • Stack it on Hawaiian rolls with coleslaw and a slice of provolone or Swiss cheese for a classic slider.
  • Spread over flatbread with cheese, green onions, and pineapple for a Hawaiian-style pizza.
  • Fill quesadillas, burritos, or tacos, or spoon over rice and beans for a hearty meal.
  • Make lettuce wraps for a lighter option, or serve alongside sticky rice and fried plantains.
Pulled pork in a glass bowl

How to Store and Reheat Leftovers

Store leftover pulled pork in an airtight container in the refrigerator after it has cooled to room temperature. It will keep for about five days. Reheat gently over low heat in a skillet until warmed through. For longer storage, freeze the pork in a freezer-safe container for up to five to six months; thaw in the refrigerator before reheating.

Ingredients

  • 1 (5–6 pound) boneless pork butt roast (Boston butt)
  • 2 tablespoons Hawaiian sea salt (Alaea salt)
  • 2 tablespoons liquid smoke

Instructions

  1. Place the pork butt in the slow cooker, sprinkle evenly with Hawaiian sea salt, and add liquid smoke.
  2. Set the slow cooker to low and cook for 18 hours, turning the roast once during cooking.
  3. When the meat is tender and shreddable, remove it to a large bowl.
  4. Pour the cooking liquid into a medium saucepan and boil until reduced by half, about 20 minutes.
  5. Shred the pork while the liquid reduces, then return the shredded meat to the slow cooker and switch to the warm setting.
  6. Slowly add the reduced liquid back to the shredded pork, mixing until you reach the desired moisture and flavor.

Notes

Serve on Hawaiian rolls with coleslaw if desired. This pulled pork also works well in many dishes, from sandwiches to rice bowls and tacos.

Nutrition

  • Calories: 249
  • Sugar: 0 g
  • Sodium: 1285.5 mg
  • Fat: 10.8 g
  • Carbohydrates: 0 g
  • Protein: 35.4 g
  • Cholesterol: 113.3 mg

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