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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I have coarse Hawaiian black lava salt on hand but don’t have red Hawaiian salt. Can I substitute?
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.
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!
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?
You can add the cabbage in at the beginning or halfway through the cooking process.
Can this be cooked on high in the slow cooker? Kids are getting impatient! 😂
Pressure cook it in an Instant Pot!
Can I leave the bacon out of this recipe and just put the pork shoulder in?
Sure! It’ll still taste great!
I have used this recipe so many times. It is so easy and so delicious! Definitely crowd pleaser. Leftovers are so versatile.
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 ^^;
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.
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!!!