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I spied this recipe for Hawaiian Slow Cooker Kalua Pork in the Sept/Oct issue of Taste of Home (affiliate link) magazine and immediately decided I wanted to give it a try.
It seemed almost too simple – just pork shoulder, bacon, salt and cabbage – slow cooked for hours until fall-apart-tender.
It’s supposed to taste just like the pork slow roasted underground all day in Hawaii. (In Hawaiian, “kalua” means “to cook underground in an oven.”) And is so much easier than digging a pit in your backyard!
Have you had real Hawaiian kalua pork?
I’ve been to Hawaii a few times but have no recollection of kalua pork. I remember the sunsets, tropical breezes, scent of plumeria, sweet juicy pineapple, but not the pork.
I’ve even been to a luau or two, so there’s really no excuse – except perhaps, one too many mai tais! So, while I have no idea how kalua pork is supposed to taste, I can vouch that we all thought this slow cooker version was absolutely delicious.
Recipe Notes
I’ve since discovered, thanks to a bit of Google research, that many slow cooker kalua pork recipes use liquid smoke (affiliate link), instead of bacon, to mimic the smoky taste from the underground cooking. This would decrease the fat and calories a bit, and is something I may try next time.
I served ours on rice with roasted carrots on the side. We thought it was great and Mom gave it an enthusiastic endorsement too.
This Hawaiian Slow Cooker Kalua Pork would be delicious on buns, in tortillas or in lettuce wraps too.
How Many Calories and WW Points in this Crock Pot Hawaiian Kalua Pork and Cabbage?
According to my calculations based on the nutritional information provided for the recipe, each serving has 227 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
If you like this easy, Hawaiian slow cooker kalua pork, be sure to check out my other Weight Watchers friendly recipes including: Slow Cooker Peachy Pork, Steph’s Happy Kid Slow Cooker Pork Chops, Crock Pot Pork with Apple Butter, Crock Pot Pineapple Pork and Mom’s Crock Pot Tomato Soup Pork Chops
If you’ve made this Low-Carb Kalua Pork, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Hawaiian Slow Cooker Kalua Pork and Cabbage Recipe
Equipment
Ingredients
- 7 bacon strips, divided
- 1 boneless pork shoulder butt roast (about 3 pounds), well trimmed of all excess fat
- 1 tablespoon coarse sea salt
- 1 medium head cabbage (about 2 pounds), coarsely chopped
Instructions
- Ideal slow cooker size: 6 Quart.
- Line the bottom of a 6-quart slow cooker (affiliate link) with four bacon strips. Sprinkle all side of the well-trimmed pork roast with salt and place it in the slow cooker on top of the bacon. Arrange remaining bacon over top of the roast.
- Cover and cook on cook on LOW for 8-10 hours, or until the pork is tender when pierced with a fork.
- Add the cabbage, spreading it around and on top of the roast. Cook, covered, 1 to 1-1/4 hours longer, or until cabbage is tender.
- Remove pork to a serving bowl and shred it with two forks.
- Using a slotted spoon, add cabbage to the pork and toss to combine.
- If desired, skim fat from some of the cooking juices remaining in the slow cooker and stir into pork mixture, or serve on the side.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 6 PointsPlus (Old plan) I have since discovered, thanks to a bit of google research, that many slow cooker kalua pork recipes use liquid smoke (affiliate link), instead of bacon, to mimic the smoky taste from the underground cooking. This would decrease the fat and calories a bit, and is something I may try next time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Taste of Home (affiliate link) Magazine, September/October 2015
This AllRecipes video shows how to make another version of Slow Cooker Kalua Pork:
More Weight Watchers Friendly Slow Cooker Recipes for Pork
- Slow Cooker Pork Carnitas (SkinnyTaste)
- Slow Cooker Apple Bacon BBQ Pulled Pork (EmilyBites)
- Slow Cooker Pork Chops with Cranberries and Leeks (Cookin’Canuck)
- Crock Pot Balsamic Pork Roast (SkinnyTaste)
If you’re finding that cooking in the crock pot is becoming your thing, like it is mine, you might want to consider an upgrading your slow cooker to the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, which is easy-to-use and super-sized for family-meals or the Cuisinart 3-1/2-Quart Programmable Slow Cooker if you’re cooking for one or two.
Hi, if I wanted to roast in the oven low & slow, what temp and length of time would you recommend, thank you.
Hi Nellie,
I’ve only cooked this in the slow cooker, so I can’t provide absolute instructions. Here are some general guidelines that should help you: Steps to Convert a Slow Cooker Recipe to the Oven:
Determine the Oven Temperature:
Slow cooker “low” setting = about 200-225°F (95-110°C)
Slow cooker “high” setting = about 300°F (150°C)
If the slow cooker recipe calls for cooking on low, set your oven to around 200-225°F. For recipes that cook on high, use around 300°F.
Adjust the Cooking Time:
Slow Cooker Low (8-10 hours): Cook in the oven for about 3-4 hours.
Slow Cooker High (4-6 hours): Cook in the oven for about 1.5-2.5 hours.
These times may vary based on your specific recipe and oven, so check periodically to ensure the dish doesn’t dry out or overcook.
Choose the Right Cookware:
Use a heavy, oven-safe pot with a tight-fitting lid, such as a Dutch oven, to replicate the sealed environment of a slow cooker. This helps keep moisture in.
Check for Liquid:
Slow cookers typically require less liquid than oven cooking because they are sealed tightly. When converting to the oven, you may need to add a little more liquid to prevent the dish from drying out. Start with an additional 1/2 to 1 cup of liquid.
Cover the Dish:
Cover the dish tightly with a lid or aluminum foil to retain moisture and create a similar environment to a slow cooker.
Monitor the Food:
Check the dish every hour or so for tenderness, moisture levels, and doneness, especially the first time you try a conversion.
I’ve made this several times now, sometimes with pork roast and sometimes with pork loin. I haven’t used the bacon, just liquid smoke and it’s really tasty. Have also added some red potatoes towards the end for my husband. He claims to not like anything that comes out of a crockpot, but he really likes this! One of the best crockpot recipes ever! Thank you!