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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), 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 by Michelle Tam https://nomnompaleo.com
Print Recipe
4.77 from 34 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
386

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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. Jeni Brownson says

    November 11, 2020 at 1:27 am

    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?

    Reply
  5. 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
  6. 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
  7. Sarah says

    January 6, 2021 at 8:17 pm

    Hi there,

    I want to make this in my Dutch oven. What temp do you recommend I set the oven at?

    Thanks!
    Sarah

    Reply
    • Ti says

      November 11, 2021 at 2:17 pm

      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.

      Reply
      • Michelle Tam says

        November 11, 2021 at 4:58 pm

        You can cook it covered in the oven at 300 F for several hours (~4 to 6) or until fork tender.

        Reply
  8. Amy says

    January 18, 2021 at 12:10 am

    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.

    Reply
    • Michelle Tam says

      January 19, 2021 at 5:59 pm

      I leave it whole in the slow cooker.

      Reply
  9. Annie says

    January 28, 2021 at 12:35 am

    5 stars
    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.

    Reply
  10. Amy says

    April 1, 2021 at 4:17 am

    Hi Michelle, Is the cooking time different or same if I have a 8 lb pork shoulder roast?

    Reply
    • Michelle Tam says

      April 4, 2021 at 7:52 pm

      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.

      Reply
  11. Breezy says

    June 15, 2021 at 3:23 am

    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!

    Reply
  12. KG says

    July 3, 2021 at 7:05 pm

    I have coarse Hawaiian black lava salt on hand but don’t have red Hawaiian salt. Can I substitute?

    Reply
    • Michelle Tam says

      July 3, 2021 at 8:25 pm

      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.

      Reply
  13. Kate says

    September 14, 2021 at 5:38 pm

    5 stars
    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!

    Reply
  14. Jennifer says

    November 14, 2021 at 6:39 pm

    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?

    Reply
    • Michelle Tam says

      November 15, 2021 at 9:59 pm

      You can add the cabbage in at the beginning or halfway through the cooking process.

      Reply
  15. katie says

    January 5, 2022 at 5:10 pm

    Can this be cooked on high in the slow cooker? Kids are getting impatient! 😂

    Reply
    • Michelle Tam says

      January 6, 2022 at 2:12 am

      Pressure cook it in an Instant Pot!

      Reply
  16. Sarah says

    January 13, 2022 at 4:10 am

    Can I leave the bacon out of this recipe and just put the pork shoulder in?

    Reply
    • Michelle Tam says

      January 13, 2022 at 5:25 am

      Sure! It’ll still taste great!

      Reply
  17. Kimberly Smith says

    June 3, 2022 at 3:04 am

    5 stars
    I have used this recipe so many times. It is so easy and so delicious! Definitely crowd pleaser. Leftovers are so versatile.

    Reply
  18. Gina Theresa says

    June 29, 2022 at 3:12 am

    5 stars
    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 ^^;

    Reply
  19. Mel says

    August 6, 2022 at 8:07 pm

    5 stars
    For those looking for an oven adaptation: Had an 8.25lb boneless shoulder/butt. Used 5 slices of bacon, 8 medium garlic cloves and 2 Tbs of coarse Hawaiian pink salt, sprinkled inside (where the bone was removed) and out. Wrapped the whole thing I heavy duty foil and placed in a roasting pan with a cover. I imagine a smaller roast would easily fit in a Dutch oven. Roasted at 300 for 5 hours and it was absolutely perfect. Have made it in the slow cooker many times and it was exactly the same. Super tender and easy to shred with lots of juice rendered.

    Reply
  20. Cindy says

    August 18, 2022 at 6:49 pm

    5 stars
    Oh my goodness this is amazing! I added a few more slices of bacon, 5 big garlic cloves, and used coarse kosher salt (can’t wait to try it with the Hawaiian!). My crockpot runs very hot so it was perfect after 7 hours. This will be made again and again!!!

    Reply
  21. 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
    • Michelle Tam says

      January 18, 2023 at 11:32 pm

      It’ll probably be shreddable after cooking for 8 to 9 hours on low!

      Reply

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