Hawaiian Kalua Pork in the Crockpot

J. White Harris


In Hawaii, Kalua Pork is a delicious food that is part of every Luau. It’s a whole pig wrapped in ti leaves and buried in a pit lined with fire heated stones and left to steam all day. With this recipe you can create the same taste of Hawaii for your party or for your family to enjoy.

I put together ideas from several recipes to come up with this one. The meat is scored so the flavors will better penetrate the meat. The liquid smoke, coarse salt, spinach, and apple cider all contribute to a delicious result.


★★★★★ 1 vote

6 to 10
15 Min
8 Hr
Slow Cooker Crock Pot


  • 5-6 lb
    pork but or sholder
  • 4 Tbsp
    hawiian or coarse sea salt
  • 4 Tbsp
    liquid smoke flavoring
  • ·
    ti leaves, banana leaves, or spinach leaves to cover pork
  • 2 c
    apple cider or water

How to Make Hawaiian Kalua Pork in the Crockpot


  1. Cut small slits, about 1 to 1-1/2 inches in length, all along the surface of the pork. Rub the pork with Hawaiian or coarse sea salt then with liquid smoke.
  2. Lay out a large piece of heavy-duty aluminum foil, and place leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves until pork is completely covered. Wrap the foil tightly around the pork to make a seal.
  3. Place roast in a slow cooker with apple cider or water. Cover and cook on low for 8 to 10 hours.
  4. Remove meat from slow cooker. Allow it to rest for 15 minutes then shred adding drippings if needed to keep the meat moist.
  5. You can add vegetables, water, and some of the shredded pork to the stock for a nice soup.

Printable Recipe Card

About Hawaiian Kalua Pork in the Crockpot

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian
Other Tag: Quick & Easy
Hashtags: #Luau #hawaiian

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