Slow-cooker Kalua Pork

Carolyn Haas


At a luau, the pork would be cooked in an underground Imu pit. Lacking a pit, a slow cooker works. The leaves traditionally are used to help retain some moisture. Some say they add a distinctive flavor, too. In any event, while the leaves are traditional, they are not easily available other than in Hawaii. So cooking without works, too. (Someone suggested growing one of those Ti plants and using the leaves, or going to a florist and asking for ti leaves. Wouldn't want to chance floral use of spray, though.) This comes from an old book,Ethnic Foods of Hawai'i by Ann Corum, a Hawai'ian teacher.


★★★★★ 4 votes

15 Min
8 Hr
Slow Cooker Crock Pot


  • 1-2 Tbsp
    hawaiian salt (or sea salt, kosher salt)
  • 1/4 c
    soy sauce
  • 1 tsp
    worcestershire sauce
  • 2 clove
    garlic, crushed
  • 1 small
    ginger piece, peeled and crushed
  • 2-3 Tbsp
    liquid smoke
  • 4-5 lb
    pork butt roast
  • ·
    ti or banana leaves, if available

How to Make Slow-cooker Kalua Pork


  1. Mix together salt, soy sauce, Worcestershire sauce, garlic, ginger and liquid smoke.
  2. Pierce meat all over with fork. Rub seasoning mixture into meat. If using, lay ti or banana leaves on top of meat when you put it into the slow cooker.
  3. Cook in slow cooker on low overnight or at least 8 hours turning once until meat is tender.
  4. Check if meat shreds easily. Cook longer, if necessary. When meat is tender, remove leaves (if using) and shred meat with two forks. Serve.

Printable Recipe Card

About Slow-cooker Kalua Pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian

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