Kalua Pork with pineapple is a mouthwatering sweet and smoky pulled pork that you can make in your slow cooker.
I first made this Kalua Pork after a trip to Kauai, Hawaii and every time I make it, I can’t help be transported back to the warm sun, the cool ocean water and the fresh island air.
This slow cooker recipe is an easy way to get a taste of Hawaii in your own kitchen.
This is an easy recipe you can make in your slow cooker. The tender meat is flavored with pineapple juice and a touch of mustard to balance out the sweetness. A little liquid smoke creates that authentic smokiness you experience when you have it in Hawaii. With my version, you can bring the islands to your own kitchen.
What is Kalua Pork?
Traditional Kalua Pork is made by cooking a whole pig in an underground oven all day. While it cooks, the meat turns tender and smoky so when it’s time to serve it, it practically falls apart on its own.
It’s a traditional dish that’s served at Hawaiian luaus, which I was lucky enough to experience during my trip. It’s an experience I won’t soon forget and, after arriving home, I had to recreate it.
Ingredients You’ll Need to Make It
You don’t have to create an underground oven (or cook a whole pig!) to make this delicious dish. Instead, you can use your slow cooker and with just a few simple ingredients have a Hawaiian-inspired dinner with no airline tickets required.
- Brown sugar
- Pineapple tidbits with juice
- Pineapple juice
- Dijon mustard
- Liquid smoke
- Boneless pork loin
How to Make it in Your Slow Cooker
Once you have your ingredients it’s just four simple steps to make it. With this recipe, you get mouthwatering pork that has simmered in a pineapple sauce that thickens as it cooks.
- Place the brown sugar, pineapple bits, pineapple juice, cornstarch, mustard and liquid smoke in the slow cooker. Whisk them together until smooth.
- Place the meat in the slow cooker with the sauce.
- Secure the lid and cook it all on low for 4-6 hours or on high for 2-4 hours.
- When the cooking time is up, shred the meat and it’s ready to serve.
How to Serve It
- My favorite way to serve it with rice – just spoon that delicious pork and sauce over the top. Very easy.
- You can also use it as a sandwich filling – it’s delicious!
Can you Freeze It?
Yes, it freezes beautifully. Once it’s cooled off store it in a freezer-safe container or bag. It should keep well for up to three months. When you warm it up you may need to add a little water or pineapple juice to thin the sauce.
The leftovers also keep well in the refrigerator for up to three days. Just rewarm in the microwave or on the stove with a little extra liquid, if needed.
Finding inspiration is one of my favorite things about travel and to recreate a special dish at home is such a wonderful thing. I hope your family loves this recipe as much as mine does.
More Slow Cooker Recipe to Try
- My Easy Brisket recipe is simple to make and insanely delicious. Rubbed with spices & liquid smoke and slow-cooked until tender & juicy, this brisket is a real crowd-pleaser.
- Slow Cooker Chipotle Barbecue Chicken is a family favorite. The smoky heat from the chipotle and the sweetness from the BBQ sauce makes a great combo.
- Chicken Tikka Masala is a flavorful, lightened up version of the classic Indian dish made easy in your slow cooker.
Don’t forget to pin this to your favorite Pinterest board for later.
Slow Cooker Kalua Pork with Pineapple
- 1 cup brown sugar packed
- 1 cup pineapple tidbits with juice
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke
- 1 1/2 lbs. boneless pork loin
- Add all of the ingredients, except the pork loin into the slow cooker. Whisk together to combine.
- Add pork loin on top of the sauce.
- Place lid on slow cooker and set on low for 4-6 hours or on high 2-4 hours.
- Shred pork.
- Serve over rice or as a sandwich.
Dick Hawks says
Vegan so I’m trying this with Jack Fruit.
Can you make this with a shoulder roast or should it really be a loin?
Jenn @A Dash of Sanity says
You can definitely use a shoulder roast! They are usually bigger so you’ll either have to cut it or double the recipe for it. The main difference is the shoulder has more fat, so you will notice that. Luckily the slow cooker is good at breaking it down. Enjoy, let us know how it turns out!