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Home / Blog / Recipes / Slow Cooker Kalua Pig
SLOW COOKER KALUA PIG
by Michelle Tam
4.75 from 35 votes
Published Sep 10, 2011
Updated Jul 14, 2021
Jump to RecipeRate Recipe
This post may contain affiliate links. Please read our privacy and disclosure
policy.
Wow. Bite for bite, I honestly don’t think I can come up with an easier recipe
than Slow Cooker Kalua Pig. All you need is a big pork roast, a few slices of
bacon, Hawaiian Sea Salt, and PATIENCE!
Remember—quality matters when you’re using just 3 ingredients. (If you don’t
have 16 hours to spare, check out my Instant Pot (Pressure Cooker) Kalua Pig
recipe!)
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Here’s what I gathered to feed 8 people:
* 3 slices of bacon
* 5 pound Boston butt roast bone-in or out—it doesn’t matter)
* 1½ tablespoons of Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon of
Alaea Red Hawaiian Fine Sea Salt)
* 5 peeled garlic cloves (optional)
Here’s how I made it:
I lined the slow cooker with 3 slices of bacon…
…and used a knife to remove the skin from the roast. (You don’t have to do this,
though. Feel free to leave the skin on if you’re in a lazy state of mind. I
won’t tell.)
Next, I weighed the pork so I could estimate how much salt to use.
Normally, I liberally salt my roasts like it’s raining cats and dogs. But in
this case, I wanted to be more judicious in my seasoning ’cause the long cooking
time will concentrate the salt. In the end, I followed Judy Rodger’s rule of
thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using
fine salt? Use about half that amount.)
Then, I cut some slits into the meat and tucked in the garlic cloves…
…and salted the pork all over.
Then, I placed the roast on top of the bacon in my trusty slow cooker ,
skin-side up.
I plopped on the lid and cooked the roast on low for about 16 hours. (Note:
newer slow cookers are hotter and may only require 9-12 hours on the low
setting.) Don’t add any liquid!
When the pork was finished cooking, I removed the meat and shredded it with two
forks.
I checked the pork for seasoning and adjusted it with the cooking liquid that
remained at the bottom of the pot. Don’t just shred the meat in the cooking
liquid—it’ll be too salty!
Pow!
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PRINTER-FRIENDLY RECIPE CARD
SLOW COOKER KALUA PIG
4.75 from 35 votes
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Servings 8 servings
SaveSaved Pin Print
Bite for bite, this may be my easiest and tastiest recipe ever. All you need is
a big pork roast, a few slices of bacon, Hawaiian Sea Salt, and patience!
INGREDIENTS
1X2X3X
* ▢ 3 bacon slices
* ▢ 5 pounds Pork shoulder roast bone-in or bone-out
* ▢ 1½ tablespoons Alaea Red Hawaiian Coarse Sea Salt or ~1 tablespoon Alaea
Red Hawaiian Fine Sea Salt
* ▢ 5 peeled garlic cloves optional
INSTRUCTIONS
* Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove
the skin from the roast.
* Weighed the pork so you can estimate how much salt to use. Follow Judy
Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1
pound of meat. (Using fine salt? Use about half that amount.)
* Then, cut some slits into the meat and tucked in the garlic cloves. Salt the
pork all over, and then place the roast on top of the bacon in the slow
cooker, skin-side up.
* Cover with the lid and cook the roast on low for about 16 hours. (Note: newer
slow cookers are hotter and may only require 9-12 hours on the low setting.)
Don’t add any liquid!
* When the pork is finished cooking, remove the meat and shred it with two
forks. Check the pork for seasoning and adjust with the cooking liquid that
remains at the bottom of the pot. Don’t just shred the meat in the cooking
liquid—it’ll be too salty.
* Serve!
NUTRITION
Calories: 293kcal | Carbohydrates: 1g | Protein: 35g | Fat: 16g | Fiber: 1g
Nutrition information is automatically calculated, so should only be used as an
approximation.
Like this? Leave a comment below!
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Egg-Free Keto Low Carb Nightshade-Free Nut-Free (not including coconut) Pork
Recipes Slow Cooker Whole30
About Michelle Tam
Hello! My name is Michelle Tam, and I love to eat. I think about food all the
time. It borders on obsession. I’ve always loved the sights and smells of the
kitchen. My mother was (and is) an excellent cook, and as a kid, I was her
little shadow as she prepared supper each night. From her, I gained a deep,
abiding love for magically transforming pantry items into mouth-watering family
meals.
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35 COMMENTS
1. Nobuko Sera-Kingsley says:
January 18, 2023 at 6:40 pm
HI. Can I make this with 2.5 lb pork butt? and if yes, how do I adapt the
recipe? Mahalo
Reply
1. Michelle Tam says:
January 18, 2023 at 11:32 pm
It’ll probably be shreddable after cooking for 8 to 9 hours on low!
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2. Estrella Mendoza says:
March 27, 2023 at 6:11 pm
Wondering if I can double the recipe and put in electric roaster for a
party?? Should I put bacon on bottom still? Thoughts on temp and timing if I
used two 5lb roasts?
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1. Michelle Tam says:
March 28, 2023 at 10:09 pm
I haven’t used an electric roaster before!
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Hello! My name is Michelle Tam, and I love to eat. I think about food all the
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