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!)
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!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Kalua Pig
Ingredients
- 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!
Holly Masclans says
This is an every other week favorite. I like to eat it on a bed of fresh spinach (right from the bag or box; easy) I use the juice from the crock pot on the raw spinach. It wilts and with a little salt it’s delicious. I fry up apples with ghee for a little variety.
Laura says
This has become a tried and true favorite in my house! I made it again this weekend (SO easy!!) and we’ve had it over roast veggies, in omelets, with a salad, or just plain! Super tasty, super easy, and definitely a favorite! (I’ve also used different cuts of pork depending on what I can find at the store that week and it’s been good every time!)
Phoebe says
Can I use Instant Pot for this recipe? If so, could you please tell me how? Thank you!
Michelle Tam says
Yep! Here’s the recipe: https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig
Jeni Brownson says
I don’t have a slow cooker or an instant pot- would I put this in my dutch oven for 16 hours at 200, or what would be your suggestion?
Stephanie Tilley says
Help! I’ve made this a lot and love it. I doubled the recipe and it barely fit in the pot. The liquid is. To the top and boiling slowly. Should I remove some liquid!???
Michelle Tam says
This recipe can release a lot of liquid, so make sure your slow cooker can accommodate the extra liquid if you double the recipe. It should be fine to remove some liquid.
Liv says
Hey there,
Can I use a pork leg for this recipe in my pressure cooker? Any adjustments or suggestions please?
Thanks
Michelle Tam says
I don’t like using pork leg for this recipe because it won’t shred the same like pork shoulder/butt.
Sarah says
Hi there,
I want to make this in my Dutch oven. What temp do you recommend I set the oven at?
Thanks!
Sarah
Ti says
Sarah, I was wondering the same as I don’t have a crockpot. I looked it up and it seems that the average temp on low is 200 degrees.
Michelle Tam says
You can cook it covered in the oven at 300 F for several hours (~4 to 6) or until fork tender.
Amy says
Do you cut the pork shoulder or place the whole piece in? I noticed in the instant pot version you cut it in to 3 pieces. Was just wonder if I can leave it while in the slow cooker.
Michelle Tam says
I leave it whole in the slow cooker.
Annie says
I made this last week and it was amazing. The only problem I have with this recipe is I made it again this week and I’m seriously considering making it again for next week. I really don’t want to eat any other foods and I’ll never cook anything better. We make tacos with pickled red onions, chimichurri and cassava flour tortillas.
Amy says
Hi Michelle, Is the cooking time different or same if I have a 8 lb pork shoulder roast?
Michelle Tam says
It should cook in about the same time. You can cut it in half to make sure it cooks in the same amount of time.
Breezy says
I finally made this and holy moly it turned out perfect delicious! I’m super excited to have some saved in the freezer. This will definitely become a go-to recipe for me.
Thank you Michelle for your meal inspirations and all of the kitchen skills you’ve taught me!
KG says
I have coarse Hawaiian black lava salt on hand but don’t have red Hawaiian salt. Can I substitute?
Michelle Tam says
You can use black lava salt but it’ll taste a little different. I just use Diamond Crystal kosher salt when I don’t have red salt.
Kate says
This is a favorite at my house I’ve been cooking this since it first showed up on the website. The pork is so versitle. I use it for easy carnitas, tacos, posole, bbq pork sandwhiches, Thai Curry or Thai Curry soup even to top salads! I served this it at a large family reunion. People could not believe something so EASY could taste so good. Now my mom, sister and two aunts make it. Thanks Michelle!
Jennifer says
I have been making this for a while and transitioned to the instant pot version but like it better in the crockpot. I swear there was an extended version of this with how to incorporate the cabbage in the crockpot. Could you share that process as well?
Michelle Tam says
You can add the cabbage in at the beginning or halfway through the cooking process.
katie says
Can this be cooked on high in the slow cooker? Kids are getting impatient! 😂
Michelle Tam says
Pressure cook it in an Instant Pot!
Sarah says
Can I leave the bacon out of this recipe and just put the pork shoulder in?
Michelle Tam says
Sure! It’ll still taste great!
Kimberly Smith says
I have used this recipe so many times. It is so easy and so delicious! Definitely crowd pleaser. Leftovers are so versatile.
Gina Theresa says
I love! this recipe and make it as often as I can find affordable pork shoulder in Korea (not often.) I was wondering though, could you possibly post the gram weight of a serving size? I feel like servings differ depending on the amount of actual meat (vs fat) is on the roast, or whether it’s bone it or out. Especially with this being a paleo site, I feel like I can’t be the only one who comes here lurking about for meal prep recipes when I’m on a cut / calorie deficit eating regimen ^^;