A traditional Hawaiian dish made easy.
First of all, let’s get one thing clear: when I say “kalua,” I don’t mean “Kahlua.” Kahlua is a coffee liqueur, which is yummy, but not with pork,
A kalua, on the other hand, is a traditional pit oven they use in Hawaii. And that is good with pork, or at least good for pork. Kalua pork – a pig rubbed with sea salt, stuffed with hot rocks, wrapped in leaves, and cooked slowly over koa wood – is a truly beautiful thing.
But what if you don’t happen to have one of these fire pits in your kitchen? How can you possibly prepare this Hawaiian delicacy then? Why, in the Crockpot, of course!
This 3 Ingredient Crockpot Kalua Pork isn’t as traditional as the original version, but it’s about as easy as a dish can possibly be. All you have to do is salt the meat, add some liquid smoke, and cook it nice and slow – at least 8 hours for a small roast, and up to 12 for a big one. When it comes out of the crock, the meat will be so tender you can pull it apart with forks.
And if you don’t happen to have any banana leaves to serve it on, just go ahead and use a plate. I won’t tell.
3 Ingredient Crockpot Kalua Pork
(printable recipe at bottom of post)
INGREDIENTS:
4-5 pound pork shoulder roast
2 tablespoon liquid smoke
1.5 tablespoons ground Himalayan pink salt (NOTE: Pictured is a salt grinder. I grind the salt crystals before measuring. So already ground salt is just fine)
DIRECTIONS:
1. Pierce the roast all over with a fork and place in crockpot. Next, sprinkle both sides of roast with salt and pour liquid smoke even over roast.
2. Cover and cook on low for 8-10 hours. If you use a larger roast you will need 10-12 hours. Once done, use 2 forks to pull apart pork.
Enjoy on salads, in wraps, as tacos, burritos, tostadas and MORE!
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XO
Corey, Darryl, Big D & Little D
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3 Ingredient Crockpot Kalua Pork
Ingredients
- 5 pound pork shoulder roast
- 2 tablespoon liquid smoke
- 1.5 tablespoons Himalayan pink salt
Instructions
- Pierce the roast all over with a fork and place in crockpot. Next, sprinkle both sides of roast with salt and pour liquid smoke even over roast.
- Cover and cook on low for 8-10 hours. If you use a larger roast you will need 10-12 hours. Once done, use 2 forks to pull apart pork.
- Enjoy on salads, in wraps, as tacos, burritos, tostadas and MORE!
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Pamela Houdashell says
Your picture of ingredients shows a jar of Himalayan Pink Salt crystals. I have the ground pink salt. Do I still use the same amount?
Corey says
Yes Pamela 🙂 I just use the grinder to grind out the salt to measure. I hope you love the recipe 🙂
Pheonix says
This sounds delish! I use liquid smoke all the time on my burgers, never thought of it in the crock pot – genius! Wonder if I added pineapple to it how that would be? I am absolutely putting this on in the rotation!
Sarah says
Im going to make this recipe but I have the pink salt that is ground. Can i use this? Would it still be 1.5 tablespoons?
Corey says
Yes! That is actually a salt grinder I am holding, and I grind out the 1.5 TBs. You are not the first person to ask, so I will make a note of that 🙂
Sarah says
Thanks. As soon as I left the comment, I saw the other commenter who had asked. Sorry I didnt check first!
Robin says
Do you need a liquid when cooking this?
Corey says
Just follow the directions of the recipe and you will be all good Robin 🙂
Angi says
Simply delicious! This was such a simple recipe, but you would never know it by the taste. It was juicy, tender, and very flavorful! It will definitely be made over, and over, and over again!
Corey says
So happy you loved it Angi!
Michelle says
Tried this over the weekend and it turned out great. Will definitely make this again and again. Thanks for sharing such a delicious recipe.
Sarah says
I’ve made this recipe twice now and love it. This is the only way I make pork now! I want to write a post on my blog about this recipe, is it ok if I link back to your website? Thanks so much!
RainDrop says
Wow, that turned out super delicious. And so simple to do too! Thank you for sharing this recipe.
Stacy Kozik says
My husband and I went to our first luau this year, This comes so close to the taste of the kalua pig, it’s remarkable. So easy, and so delicious – my husband was thrilled! I will definitely make this again.
Corey says
So happy you love this recipe Stacy!
Jett says
Hi!
Do you put any liquid in the cooker? I was wondering if you would want some water or beef broth to keep it from drying out?
What is the difference between pink salt & regular? Where I live I can’t find the pink so I was wondering if you could just use regular? Would it still be the same amount?
Thank you!
Corey says
No liquid is needed. Just the liquid smoke and salt. As you can see from the pics in the post, the meat does not dry out at all. If you cannot find pink salt, I would use sea salt.
Jill Kemp says
How many ounces is one 4 point serving
Corey says
The cut I use for this read a 4oz serving.
Stephanie says
Hi my name is Stephanie , and I am on a weight-loss program and I was wondering if you’re recipes list calories, fats, etc. etc. this way I know exactly how many calories I’m taking in . I need to keep a log of everything that I eat.
Thank you
Pat W. says
I absolutely love this recipe! I have swallowing issues due to Lou Gehrig’s disease and this recipe allows me to enjoy pork that is so moist and delicious. I have been able to serve it several different ways. Thanks for a terrific recipe!!!
Lisa says
This recipe was great! I didn’t know what to expect with no liquid being added but it was unbelievable how moist and flavorful this tuned out. Will be making it again and again! In your photo you have some grilled looking veggies – zucchini maybe? Some additional recipes on what you would serve with this (macaroni salad, cole slaw) would be AWESOME! Thanks!
Bradley says
Hey. Love the recipe. Came out ono. Just want to let you know that kalua means to “cook in underground oven” while the word “Imu” is the type of underground oven pit we use. Thanks again
Matt says
Any substitute for liquid smoke? Ironically I hav the curing salt but can’t gt liquid smoke.
Emily Epley says
Having had Kalua pork with out family in Hawaii, I was excited about this recipe. Our family of four all loved it! The simplicity makes it extra valuable as a Mom! Our 6 and 13 year old boys both loved it as much as Mom and Dad! Thanks!
Corey says
Awesome Emily! I am so happy it was loved by all!
Danny says
I’m from Hawaii and I tried this out and mmm it was ono! Thank you for the recipe. 🤙🏽🤙🏽🤙🏽