Kalua Pork

Kalua Pork


"Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt."


3 h 20 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 4960 mg
  • 198%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 43 Ratings


I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with ...

Traditionally, you'd want to bake it at a much lower temperature, often not much higher than 300 because you want the pork to steam NOT bake. i'd improve this recipe by halfing the salt, increas...

This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup of salt was waaayyy too much.....my 'butt' roast was just under 3lbs so I compensated and used a litt...

I make this often. I've also prepared it in my slow cooker. I start it out on low the night before. It is a wonderful recipe! Great with potato/mac salad and Hawaiian sweet bread! So ono.

My family loved this roast! Very good! The only negative I can say is that the liquid smoke didn't come through at all. Other than that, the flavor was great, and the meat very moist and tend...

I've made this numerous times and can't get enough of it! I've used oven bags for roasting it in the oven, but making it in my crockpot is much better which helps it even more from drying out.

Delightfully easy! I used a nearly 6 lb shoulder, and it easily fell apart after just 14 hours of cooking. I forgot to poke the pork before I poured on the liquid smoke, but it still came throug...

I've made this twice now and both times ended up with it being too salty. Be sure to use Hawaiian sea salt and not regular sea salt. The second time I didn't have enough Hawaiian sea salt so u...

Great recipe. I also cooked the roast at a lower temp.(325) for 6 hours. I also added some fresh ground black pepper and cut down on the salt. Perfect.