This Kalua Pork is variation of the traditional Hawaiian Kalua Pig. Made with just three simple ingredients and a little water — the pork, a little liquid smoke, and sea salt — you can recreate that classic Hawaiian flavor right at home.

Making this Kalua Pork couldn’t be easier — it’s a true set-it-and-forget-it kind of meal. I use a pork shoulder roast, which turns tender and juicy after slow cooking all day.

On our recent trip to Hawaii, one of our favorite meals was the tender, smoky Kalua pork that’s served at nearly every luau and local spot. It’s the kind of dish that instantly transports you to the islands—the rich aroma, the melt-in-your-mouth texture, and that perfect balance of savory and salty flavors. When it comes to Hawaiian dishes, there is one I crave the most – Kalua pig.

When we got back home, I couldn’t stop thinking about it and knew I wanted to make it for my website. This has all the delicious Hawaiian flavor we love-including that taste of paradise—and the best part is, it’s so easy to make right in the slow cooker.

The slow cooker does all the work, transforming the roast into perfectly shredded, smoky, and savory pork that tastes like it came straight from a luau. It’s simple, flavorful, and a family favorite every time.

What ingredients do I need to make this Kalua Pork?

• Lean Boneless Pork Shoulder *see notes 
• Sea salt
• Liquid smoke- Hickory-flavored liquid smoke provides a good kick of smoky flavor. You can find liquid smoke near the barbecue sauces on the condiment aisle, usually in a small bottle on the top shelf.
• Water

How do I make this Kalua Pork?

Coat the pork with liquid smoke and salt, rubbing it in evenly.

Place pork in the slow cooker.

Cover and cook on low for 8-10 hours or until the easily shreds into the juices. Do not drain.

Shred with a fork. Serve warm as is, on a light bun, or inside a low carb tortilla as tacos.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months

Can I use a pork tenderloin for zero points?! 

Yes, you could however please in mind that the pork tenderloin is a lean cut of meat, while pork shoulder is rich in fat and connective tissue. When cooking kalua pork, the fat from the shoulder breaks down during the long cooking time, keeping the meat moist and flavorful.

A pork tenderloin is naturally tender and can become dry and stringy if overcooked. Pork butt or shoulder, on the other hand, is a tough cut that becomes incredibly tender and shreddable through long braising.

Because pork tenderloin has less fat, it won’t produce as much cooking liquid, which adds flavor and moisture to the finished dish. 

I recommend wrapping the tenderloin in a zip lock bag with a 1 cup for coconut water and placing it in the slow cooker for up to 4 hours max. This will ensure it doesn’t dry out.

What do you recommend I serve with this?

• Skinny Macaroni Salad
• Skinny Coleslaw Salad
• Hawaiian Rolls
• White Rice

FOR KALUA PORK: Serve with soy sauce, rice, and my Skinny Coleslaw or Skinny Macaroni Salad

FOR PULLED PORK SANDWICHES: Layer on a low point hamburger bun with BBQ sauce and my Skinny Coleslaw.

Ingredients:

• 4 lb. Lean Boneless Pork Shoulder * see notes above
• 1 Tbsp sea salt
• 1/4 cup liquid smoke- Hickory-flavored liquid smoke provides a good kick of smoky flavor. You can find liquid smoke near the barbecue sauces on the condiment aisle, usually in a small bottle on the top shelf.
• 1 cup water or coconut water

Directions:

1. Coat the pork with liquid smoke and salt, rubbing it in evenly.
2. Place pork in the slow cooker. Cover and cook on low for 8-10 hours or until the easily shreds into the juices. Do not drain.
3. Shred with a fork. Serve warm as is, on a light bun, or inside a low carb tortilla as tacos.
4. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Makes 10 ( 4 oz.) servings

• 7 WW points if using a lean pork shoulder
• 0 WW points if using a pork tenderloin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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