Slow-Cooked Kalua Pork with Hawaiian Salt Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, smoky pork cooked low and slow with a simple salt rub and liquid smoke, mimicking the traditional Hawaiian imu method using accessible pantry ingredients. This hawaiian-inspired slow cooker ready in about 510 minutes pairs pork butt, Hawaiian salt, liquid smoke for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 30 min Cook: 480 min Serves 4 Hawaiian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place the 2 pounds pork butt in a slow cooker, fat side up, and rub 2 teaspoons Hawaiian salt evenly over the entire surface.
  2. Step 2: Pour 1 tablespoon liquid smoke and 1 cup water around the pork, ensuring the water is distributed but doesn't submerge the meat.
  3. Step 3: If using banana leaves, wrap the pork tightly in the leaves (if unavailable, wrap the pork tightly in two sheets of heavy-duty foil).
  4. Step 4: Place the wrapped pork back into the slow cooker, cover with the lid, and cook on low for 8-10 hours until the pork is very tender and easily pulls apart with a fork.
  5. Step 5: Carefully remove the pork from the slow cooker, discard the banana leaves or foil, and shred the meat with two forks, mixing in the cooking liquid for moisture.

Frequently asked questions

How long does Slow-Cooked Kalua Pork with Hawaiian Salt Rub take to make?

Total time is about 510 minutes (30 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kalua Pork with Hawaiian Salt Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork butt from drying out.

Can I substitute ingredients in Slow-Cooked Kalua Pork with Hawaiian Salt Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kalua Pork with Hawaiian Salt Rub for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kalua Pork with Hawaiian Salt Rub?

Hawaiian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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