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!
Slow cooker Kalua Pork for the win!
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! This faster method is my go-to recipe these days!)
Ingredients
- Bacon
- Boston butt roast or pork shoulder roast: bone-in or out—it doesn’t matter!
- Alaea Red Hawaiian Coarse Sea Salt
- Garlic cloves (optional)
…and use 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, weigh the pork to estimate how much salt to use.
Normally, I liberally salt my roasts like it’s raining cats and dogs. But in this case, I want to be more judicious in my seasoning ’cause the long cooking time will concentrate the salt. I 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 tuck in the garlic cloves…
…and salt the pork all over.
Then, place the roast on top of the bacon in the slow cooker, skin-side up.
Plop on 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 finishes cooking, remove the meat and shred it with two forks.
Check the pork for seasoning and adjust it with the cooking liquid from 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 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 2022).
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.
- If you aren't using a 5-pound pork roast, weigh the pork so you can estimate how much salt to use. Follow Chef Judy Rodger's rule: 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!)
Can I use Instant Pot for this recipe? If so, could you please tell me how? Thank you!
Yep! Here’s the recipe: https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig
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?
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!???
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.
Hey there,
Can I use a pork leg for this recipe in my pressure cooker? Any adjustments or suggestions please?
Thanks
I don’t like using pork leg for this recipe because it won’t shred the same like pork shoulder/butt.
Hi there,
I want to make this in my Dutch oven. What temp do you recommend I set the oven at?
Thanks!
Sarah
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.
You can cook it covered in the oven at 300 F for several hours (~4 to 6) or until fork tender.
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.
I leave it whole in the slow cooker.
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.
Hi Michelle, Is the cooking time different or same if I have a 8 lb pork shoulder roast?
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.