Grab your slow cooker and make some Hawaiian Style Kalua Pork for dinner. The bold, smoky flavor paired with my broccoli slaw is a match made in paradise!
I’m taking you back to my trip to Hawaii with today’s recipe! Kalua Pork (or often times called Kalua Pig) is a Hawaiian staple.
They not only have this at Luau’s, but almost every restaurant serves some variation of Kalua Pork (pizza, flatbread, sandwich, nachos, etc).
What is Kalua Pork?
Traditionally, Kalua Pork is made in a large pit in the ground. The pig is covered in banana leaves and cooked for hours and hours. The result is a tender, smoky shredded pork.
Obviously, I’m not digging a pit in my backyard, but after a quick search on google, it appears the modern way to make this (or should I say the “mainland” way to make this) is to use liquid smoke during the cooking process.
I love the smoky flavor it gives meat!
I make shredded pork often in my slow cooker. It’s such an easy dinner idea.
However, it never occurred to me to add that liquid smoke. What a difference in flavor it gives to the pork.
Deep, hearty, bold, smoky flavor. And don’t be shy on the salt either. I wish I had some pink Hawaiian sea salt…but I just used a very coarse sea salt instead, that I found at my local grocery store. Coarse, you guys. Don’t be putting 2 Tbsp of table salt on your pork. Got it?
And today, it’s a double whammy recipe. It’s like you hit the bonus prize.
Because I’ve also got an easy broccoli slaw recipe that tastes amazing with this pork. Either serve it on the side, or pile it high on your Hawaiian Pizza!
You could totally opt for a classic Coleslaw recipe, however, the fresh citrus of this broccoli slaw takes you to a tropical location!
And unlike broccoli salad, today’s slaw recipe is shredded and tangy!
As for the bbq sauce, this one is your call.
I like to choose ones that are sweet and have a spicy vinegar flavor to it.
Pairs very nicely with this pork (without overpowering the smoky flavor). Admittedly, this Kalua Pork is also amazing with NO sauce. Fork tender and delicious.
Looking for the perfect PORK CHOP recipe? Thick and juicy, this crispy parmesan oven Baked Pork Chops recipe is delicious. The BEST pork chop recipe you’ll ever need!
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Flavorful, moist, Kalua Pork recipe with a broccoli slaw side!
For the pork:
- 5 lb boneless Boston butt pork roast
- 2 Tbsp coarse sea salt (or Hawaiian sea salt)
- 3 Tbsp hickory liquid smoke**
For the broccoli slaw:
- 12oz package of fresh broccoli slaw mix
- 1/2 cup crushed pineapple (from a can, no liquid)
- 1/4 cup red wine vinegar
- 2 Tbsp olive oil
- 2 Tbsp granulated sugar
For the Pork:
- Place pork in a large crockpot. Sprinkle generously with the coarse sea salt. Drizzle the liquid smoke over the pork. Cover and cook on low for at least 8 hours.
- When pork is fully cooked, shred into large chunks and serve hot. If making a sandwich, you can shred the pork a little smaller. We like to eat the pork in large chunks the first day and make sandwiches with the leftovers.
For the Broccoli Slaw:
- In a small bowl, whisk together the vinegar, olive oil and sugar.
- Place broccoli slaw mix (found in the bagged salad section of the grocery store) in a medium bowl. Add crushed pineapple. Drizzle with dressing. Stir until combined. Refrigerate for at least an hour (more is better)!
- Serve slaw on the side with the pork. Or add it on top of your sandwich!
**I found the liquid smoke in the grocery store aisle next to the bbq sauces**
Amount Per Serving: Calories: 861Total Fat: 59gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 253mgSodium: 1967mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 69g