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Home » Blog » Recipes » Slow Cooker Kalua Pig

Slow Cooker Kalua Pig

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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!

An overhead shot of a bowl of Slow Cooker Kalua Pig

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!)

A collage of the cooking steps for Slow Cooker Kalua Pig.

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…

Three slices of raw bacon on the bottom of a slow cooker

…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.

Weighing a pork shoulder roast and a closeup of Hawaiian Red alaea salt on the right.

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…

A closeup shot of inserting a whole garlic clove in a pork shoulder roast

…and salted the pork all over.

Sprinkling Hawaiian red alea salt on pork shoulder roast.

Then, I placed the roast on top of the bacon in my trusty slow cooker , skin-side up.

On the left, a slow cooker is shown and on the right is seasoned pork shoulder roast inside the slow cooker

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.

Shredding Slow Cooker Kalua Pig 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!

A closeup of shredded Slow Cooker Kalua Pig in a blue bowl

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) and Ready or Not! (Andrews McMeel Publishing 2017)!


PRINTER-FRIENDLY RECIPE CARD

Slow Cooker Kalua Pig by Michelle Tam https://nomnompaleo.com
Print Recipe
4.72 from 7 votes

Slow Cooker Kalua Pig

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!
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Course: Dinner
Cuisine: Hawaiian
Keyword: Crock pot, gluten-free, keto, low carb, Make-ahead, paleo, pork, Primal, slow cooker, Whole30
Servings: 8 servings
Calories: 293kcal
Author: Michelle Tam

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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 293kcal | Carbohydrates: 1g | Protein: 35g | Fat: 16g | Fiber: 1g

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Reader Interactions

Comments

  1. Holly Masclans says

    August 17, 2020 at 12:26 am

    5 stars
    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.

    Reply
  2. Laura says

    August 17, 2020 at 10:47 am

    5 stars
    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!)

    Reply
  3. Phoebe says

    November 6, 2020 at 5:03 am

    Can I use Instant Pot for this recipe? If so, could you please tell me how? Thank you!

    Reply
    • Michelle Tam says

      November 9, 2020 at 5:32 pm

      Yep! Here’s the recipe: https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig

      Reply
  4. Stephanie Tilley says

    December 8, 2020 at 12:20 pm

    5 stars
    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!???

    Reply
    • Michelle Tam says

      December 10, 2020 at 1:34 am

      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.

      Reply
  5. Liv says

    January 2, 2021 at 8:46 am

    Hey there,
    Can I use a pork leg for this recipe in my pressure cooker? Any adjustments or suggestions please?
    Thanks

    Reply
    • Michelle Tam says

      January 2, 2021 at 7:12 pm

      I don’t like using pork leg for this recipe because it won’t shred the same like pork shoulder/butt.

      Reply

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