I love pulled pork but don’t always love how much work goes into making it. This Hawaiian kalua pork recipe is so foolproof and requires very little effort to get the most juicy, smokey, and flavorful bite. Just let your slow cooker do its job, and you’ll have one delicious recipe! This recipe is definitely a keeper!
Tips for Success
If using a bone-in roast, or a heavier roast, increase cook time to 12-14 hours. Liquid smoke adds an incredible flavor to this pork. If you don’t have any, rubbing in some smoked paprika makes a good alternative. Once you have shredded your kalua pork, it will keep well in the slow cooker on the warm setting for up to two hours til you are ready to serve.
How to Store and Reheat
Store leftover kalua pork in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat or in a 350°F oven covered with foil for 10-15 minutes. When reheating, you may want to add a couple of tablespoons of water to the pork so that it doesn’t dry out.
Serving Suggestions
I served this crockpot kalua pork with macaroni salad and some fresh pineapple. Grilled pineapple would also be delicious, or try some fried cabbage. Feel free to pile it into sandwiches too with your favorite toppings!
