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Plate of shredded Kalua pork with white rice, salad, and dipping sauce

Kalua Pig Recipe

Kalua Pig is a classic Hawaiian dish traditionally cooked in an underground oven called an imu. This easy kitchen-friendly version recreates the same smoky, tender, and savory pulled pork using a slow cooker or oven. With just a few simple ingredients, the pork becomes incredibly juicy and flavorful.
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Prep Time 10 minutes
Cook Time 5 hours
If using slow cooker 8 hours
Servings: 8 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 lbs pork shoulder (Boston butt), boneless or bone-in 
  • 1 tbsp Hawaiian sea salt or coarse sea salt
  • 1 cup water or chicken broth
  • 2 cups green cabbage shredded (optional but traditional)

Equipment

  • Slow cooker (preferred) or Dutch oven
  • Large skillet optional for searing
  • Sharp chef’s knife
  • Cutting board
  • Two forks for shredding the pork
  • Measuring spoons
  • Aluminum foil if using oven method

Method
 

  1. Step 1: Prepare the Pork
    Pat the pork shoulder dry with paper towels. Using a sharp knife, trim excess fat if necessary, leaving a thin layer for flavor.
    Step 2: Season the Meat
    Rub the pork evenly with Hawaiian sea salt and black pepper on all sides. Drizzle the liquid smoke over the pork and gently rub it into the surface.
    Raw pork roast being seasoned with salt and spices on a cutting board
  2. Step 3: Optional Sear for Extra Flavor
    Heat a skillet over medium-high heat. Sear the pork for about 2–3 minutes per side until browned. This step is optional but enhances flavor.
    Step 4: Slow Cooker Method
    Place the pork in the slow cooker. Pour the water or chicken broth around the pork (not directly on top). Cover and cook on low for 8 hours or until the meat is extremely tender and easily shreds.
    Seasoned pork roast cooking in a slow cooker with broth and vegetables
  3. Step 5: Oven Method (Alternative)
    Preheat the oven to 300°F (150°C). Place the pork in a Dutch oven with the broth. Cover tightly with a lid or foil and roast for 4–5 hours, until fork-tender.
    Step 6: Add the Cabbage
    About 20 minutes before the pork finishes cooking, add the shredded cabbage to the pot and allow it to steam in the juices.
    Pot of Kalua pork cooking with cabbage in a savory broth.
  4. Step 7: Shred the Pork
    Remove the pork from the pot and shred it using two forks. Return the shredded pork to the cooking juices and mix well.
    Step 8: Serve
    Serve warm over steamed rice, in sandwiches, or alongside Hawaiian macaroni salad.
    Forks shredding tender Kalua pork in a pot of flavorful cooking juices

Video

Notes

Nutrient Amount (Per Serving)
Serving Size ~250 g
Calories 420 kcal
Carbohydrates 3 g
Protein 38 g
Total Fat 28 g
Saturated Fat 10 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 12 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 720 mg
Potassium 620 mg
Fiber 1 g
Sugar 1 g
Vitamin A 120 IU
Vitamin C 12 mg
Calcium 40 mg
Iron 2.8 mg

Cooking Tips

  • Use pork shoulder: It has the ideal fat content for tender pulled pork.
  • Liquid smoke is key: It mimics the smoky flavor of the traditional imu cooking method.
  • Don’t rush the cooking: Low and slow cooking breaks down the connective tissues for the best texture.
  • Add cabbage last: Cooking it briefly keeps it tender without becoming mushy.
  • Make it crispy: For extra texture, broil shredded pork for 3–4 minutes before serving.