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This 4-Ingredient Slow Cooker Kalua Pork is one of those wonderfully simple recipes that’s almost hard to believe. Just pork shoulder, bacon, cabbage, and salt slowly cook together until the pork is fall-apart tender and full of smoky flavor.
Inspired by traditional Hawaiian kalua pork, this easy slow cooker version skips the underground oven but still delivers a delicious, comforting meal with very little hands-on work. Serve it over rice, tuck it into tortillas, pile it onto sandwiches, or enjoy it in lettuce wraps for several easy meals throughout the week.
Table of Contents
Why You’ll Love This Slow Cooker Kalua Pork
- Only 4 main ingredients.
- Almost no prep required.
- The slow cooker does all the work.
- Perfect for meal prep and leftovers.
- Delicious served in a variety of ways.
Ingredients & Substitutions
- Boneless pork shoulder (Boston butt) – The ideal cut for tender, shreddable pork.
- Bacon – Adds smoky flavor while helping keep the pork moist.
Alternative: Liquid smoke (affiliate link) can be substituted if preferred. - Coarse sea salt – Simple seasoning lets the pork shine.
- Green cabbage – Cooks right in the slow cooker, soaking up the flavorful juices.
How to Make Slow Cooker Kalua Pork
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.
Tips for Success
- Trim excess surface fat before cooking.
- Don’t rush it—low and slow produces the best texture.
- Add the cabbage during the last hour so it stays tender without becoming overly soft.
- Let the pork rest for a few minutes before shredding.
Variations
- Use liquid smoke (affiliate link) – Traditional-inspired slow cooker versions often substitute 1 to 2 teaspoons liquid smoke for the bacon.
- Add onion – A sliced onion adds another layer of flavor without much extra work.
- Make it spicy – Serve with sriracha, chili crisp, or your favorite hot sauce.
- Low-carb – Serve in lettuce wraps or over cauliflower rice.
Serving Suggestions
Serve it:
- over steamed rice
- with roasted sweet potatoes
- in tacos
- in burrito bowls
- on sandwich buns
- stuffed into baked potatoes
- in lettuce wraps
- over cauliflower rice
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Kalua pork also freezes beautifully for up to 3 months. Freeze in meal-sized portions for quick lunches and dinners.
How Many Calories and WW Points?
According to my calculations based on the nutritional information provided for the recipe, each serving has 227 calories and 5 WW Points.
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.)
6 PointsPlus (Old plan)
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.
4-Ingredient Hawaiian Slow Cooker Kalua Pork
Equipment
Ingredients
- 7 bacon strips, divided, (or substitute 2-3 teaspoons liquid smoke)
- 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.) 6 PointsPlus (Old plan)
Variations
- Use liquid smoke – Traditional-inspired slow cooker versions often substitute 1 to 2 teaspoons liquid smoke for the bacon.
- Add onion – A sliced onion adds another layer of flavor without much extra work.
- Make it spicy – Serve with sriracha, chili crisp, or your favorite hot sauce.
- Low-carb – Serve in lettuce wraps or over cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Taste of Home (affiliate link) Magazine, September/October 2015
FAQs
Can I use pork loin instead of pork shoulder?
Pork shoulder is strongly recommended because its higher fat content becomes tender and juicy during long, slow cooking. Pork loin tends to dry out.
Can I use liquid smoke instead of bacon?
Yes. Many slow cooker Kalua Pork recipes use a teaspoon or two of liquid smoke to mimic the traditional smoky flavor while reducing fat.
Can I cook the cabbage with the pork from the beginning?
You can, but it will become very soft. Adding it during the last hour gives it a much nicer texture.
Can I freeze Kalua Pork?
Yes. It freezes exceptionally well and makes an easy future meal.
What can I do with leftovers?
Leftover Kalua Pork is delicious in tacos, sandwiches, burrito bowls, lettuce wraps, fried rice, or served over baked potatoes.
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!