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.
I’m curious as to how this specific salt flavors compared to a different high end salt (I use Diamond Kosher). I try to limit the ingredients I keep in my pantry, but if it’s worth it… I’ll get it! Thanks!!!
The red alaea salt does give the pork the classic reddish color but feel free to sub Diamond Crystal kosher salt!