This is the best bacon-wrapped Kalua Pork on or off the mainland. Delicious, smoky Hawaiian barbeque that makes a perfect family dinner or backyard get-together. Each succulent bite reminds you of crashing waves, an island breeze, and a perfect sunset.
Barbeque is incredible. The slow-cooking, smoky, all-day melding of flavors over low heat, creating legendary meals. There’s truly nothing quite like the taste of salted meat combined with anticipation.
Places like Texas, Kansas City, and Memphis have been arguing for generations about who makes the best barbeque. But if we’re being honest, you gotta include Hawaii in that conversation. Hawaiians have been practicing and perfecting their barbeque technique known as Kalua for 1,500 years!
Kalua refers to the method of cooking, which is in an underground oven. The heat, steam, and slow cooking time create perfectly tender and flavorful pulled pork that even today is the center of Hawaiian feasts.
But how do you improve perfection? WITH BACON! Wrapping the meat before cooking allows the bacon to hug the pork, imparting its smoky, bacony, perfect flavors.
This is the BEST Hawaiian Kalua pig recipe ever. All the incredible flavor of an authentic luau without the hassle of burying and cooking an entire pig in your yard. Some might call that H.O.A-friendly. We just call it ono (Hawaiian for delicious).
INGREDIENTS
This bacon-wrapped Kalua pork needs only 5 ingredients – pork, garlic, bacon, Hawaiian sea salt, and liquid smoke. Check out the photo below to see all the ingredients.
HOW TO MAKE KALUA PORK
Rinse the pork and pat it dry.
Trim off any large pieces of fat and discard. Next, use a knife to poke holes over the entire outside of the meat. Tuck pieces of garlic in the holes.
If your pork needs help holding its shape, use baker’s twine and tie that piggy up.
Sprinkle meat with 1 tablespoon of liquid smoke (if you choose), and then rub the Hawaiian sea salt into the meat.
Lastly, take your bacon strips and wrap them around your pork roast.
You are now ready to place your meat into the crockpot. Cook on low for 12 hours.
If after 12 hours your bacon isn’t as crisp as you’d like, transfer the pork to a baking dish and put it under your oven’s broiler for a few minutes to crisp it up.
Guess what…the time has come! Transfer the pork from the crockpot to a large plate or serving platter. Remove and discard the twine. Take the bacon off, sneak a few bites, then crumble the rest back into the cooked pork. Time to start shredding!
With a fork in each hand, shred the meat, discarding any fatty pieces along the way. Serve your perfectly prepared Kalua Pork, over rice, veggies, or on a bun with a splash of sweet barbeque sauce. Nanea!
CAN I MAKE THIS RECIPE WITH AN INSTANT POT?
I realize the idea of using an Instant Pot seems to contradict any recipe that calls for slow, all-day cooking. But if you’re short on time, this can actually work. While not exactly “instant,” you can still shave about 10 hours off your cooking time using an Instant Pot. All things considered, that’s wikiwiki (fast).
Instant Pot Version
Using the same ingredients as the slow cooker recipe…
- Place your pork on a washable cutting board, and cut several small slits in the meat. Tuck your garlic in the slits.
- Sprinkle liquid smoke over the meat.
- Rub salt all over pork until the entire surface is covered with salt and liquid smoke.
- Set your Instant Pot to saute’ mode, and cook bacon in the inner pot (it looks like a silver bucket) until it just starts to brown.
- Remove bacon, and wrap the strips around the pork. They won’t be long enough to reach all the way around. Just cover the surface that’s facing up, and wrap the bacon down each side as far as it will go.
- Switch to pressure mode. Place the prepared pork in the Instant Pot, then pour 1/3 cup of water around the sides – being careful not to wash off the salt. Cover and seal. Pressure cook for 90 minutes.
- Once the pork has finished do a natural pressure release for 20 minutes. Transfer pork to a bowl.
- Meanwhile, use two forks to shred the pork.
- To serve, place cabbage wedges on the bottom of a serving platter and spoon pork over the top. Drizzle with some of the juice left in the instant pot if desired.
Some other great pork recipes include Instant Pot Pork Chili Verde and Orange Spiced Pork.
CAN YOU FREEZE KALUA PORK?
Yes, but freeze before you cook it. In other words, do all your prep and seasoning, then transfer the meat to a freezer safe bag and freeze. The day before you cook it, remove it from the freezer and let it thaw completely (while still in the bag) in your fridge. You’re now ready to cook.
WHAT CAN I SERVE WITH KALUA PORK ?
To go full Hawaiian, serve with macaroni salad, rice, and fresh pineapple. Or make it mainland style, by substituting mac & cheese, and piling the pork on a soft bun.
WHAT KIND OF PORK SHOULD I USE?
For starters, opt for bone-in, which makes your meat juicier. Also, you’re left with a wonderfully seasoned bone you can use when cooking beans or making soup. If space is tight in your slow cooker, you may want to go with boneless.
If you’re here for the flavor, it’s all about da’ butt! Here’s my recommended order of preference when buying meat for Kalua Pork:
- Pork Butt (bone-in). Also known as Boston Butt.
- Pork Butt (boneless).
- Pork Shoulder (bone-in). Also known as Picnic Shoulder or Picnic Roast.
- Pork Shoulder (boneless).
HOW MUCH MEAT SHOULD I GET FOR EACH PERSON?
When buying pork, the rule of thumb is 2/3 of a pound of raw pork per person. Here’s a quick conversion chart:
- 1 person: 2/3 pound
- 2 people: 1 1/3 pounds
- 3 people: 2 pounds
- 4 people: 2 2/3 pounds
- 5 people: 3 1/3 pounds
- 6 people: 4 pounds
- 7 people: 4 2/3 pounds
- 8 people: 5 1/3 pounds
- 9 people: 6 pounds
- 10 people: 6 2/3 pounds
Remember, this is for 1 meal only. Spoiler alert: You’ll want leftovers. Whatever number you come up with, double it. Just make sure your crockpot is big enough to handle the amount of meat you buy! If you’re not in the mood to deal with fractions at the grocery store, you can always round up (2 pounds, 3 pounds, 4 pounds, etc.).
IS PORK BUTT ACTUALLY A PIG’S BUTT?
Nope, but it’s still fun to say!
Pork butt, otherwise known as Boston Butt, is located on the pig’s back, above the front legs.
PRO TIPS/RECIPE NOTES
When it comes to salting the pig, there’s not a tool in your kitchen that does a better job than your own hands. Don’t be shy – get in there and massage your way to authentic Hawaiian flavor! If you can’t bring yourself to handle raw meat, pick up a box of disposable food handler’s gloves and keep your paws clean while applying the salt.
The quantity of salt is small, but a little goes a long way. Avoid the temptation to add more. Those with an overactive salt tooth can always sprinkle on more seasonings at the table.
I list liquid smoke as optional – here’s why. Not everyone has the same taste tolerance for the flavor of smoke. You might be fine with just the smoky flavors imparted from the bacon wrap. Or you might like a little extra spike of smoke. No one knows your family’s taste preferences better than you!
WHAT OTHER PORK DISHES CAN YOU MAKE?
- Prepare these Slow Cooker Boneless Pork Ribs
- Make these tasty Pulled Pork Sliders
- Cook up some Instant Pot Pork Chili Verde
- Bring in some island flavor with this Caribbean Pork Roast Freezer Meal
- Make these Slow Cooker Smothered Pork Chops
The next time you make this Bacon Wrapped Kalua Pork, I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!
Bacon-Wrapped Kalua Pork
Ingredients
- 3.5-5 lbs pork butt also known as Boston Butt. I prefer bone-in.
- 6-8 slices uncooked bacon
- 6 cloves garlic chopped
- 1 tbsp pink Hawaiian sea salt white sea salt works, too
- 1 tbsp liquid hickory smoke optional
Instructions
- Rinse the pork and pat it dry.
- Trim off any large pieces of fat and discard. Next, use a knife to poke holes over the entire outside of the meat. Tuck pieces of garlic in the holes.
- If your pork needs help holding its shape, use baker’s twine and tie that piggy up.
- Sprinkle meat with 1 tablespoon of liquid smoke (if you choose), and then rub the Hawaiian sea salt into the meat.
- Lastly, take your bacon strips and wrap them around your pork roast. You are now ready to place your meat into the crock pot. Cook on low for 12 hours.
- If after 12 hours your bacon isn’t as crisp as you’d like, transfer the pork to a baking dish and put it under your oven’s broiler for a few minutes to crisp it up.
- Transfer the pork from the crock pot to a large plate or serving platter. Remove and discard the twine. Take the bacon off, sneak a few bites, then crumble the rest back into the cooked pork. Time to start shredding!
- With a fork in each hand, shred the meat, discarding any fatty pieces along the way. Serve your perfectly prepared Kalua Pork, over rice, veggies, or on a bun with a splash of sweet barbeque sauce. Nanea!
Notes
Nutrition
Loved this recipe?
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This recipe was first posted on December 27, 2016, but has been updated with new photos and better-detailed instructions and tips on January 7th, 2022.
Comments & Reviews
Jennifer says
Why are we suppose to rinse the pork? Did it fall on the ground and get dirty?
Otherwise, the recipe was good. Needed more depth of flavour. Added crushed pineapple.
Melissa says
Nothing better than pork wrapped in more pork, especially when one of them is bacon!
Lauran says
Thank you- this looks like a winner- been craving Hawaiian pork since we left the islands (took a cruise there and fell in love)! I would recommend using a great quality bacon (ie. Neuske’s Applewood smoked bacon [we get it here in VA at The Fresh Market, but it can be ordered online]- about $10/lb but completely worth it..it’s INSANELY good- best bacon in the world that I’ve tried to date)…can’t wait to try this, thanks again! Aloha & Mahalo!
Christin says
Can you cook it on high for a shorter time without drying it out?? I can’t get it in the crockpot early enough for 12 hours without getting up at 530. Which I am NOT a morning person. We usually eat around 530 -600p.
Happy.MoneySaver says
I haven’t tried cooking it at a different heat because traditionally kalua pork is cooked slow and on low. But in this case I would say to put it on high for the first three hours and then turn it back down to low until you eat so that it has time to develop that flavor and keeps it moist. 🙂
Lauren says
Absolutely delicious! Will definitely make it again! Thanks for sharing. 🙂
Angie says
I can’t wait to try this. My DH & I are spending our 25th anniversary on Kauai’s North Shore, and this looks like the perfect recipe to celebrate our return home tomorrow nite. Thanks SO much!
Jacob says
How well does this freeze once cooked? I’m taking your idea for cooking a month’s worth of foods and was thinking of cooking a few of these and tossing them in ziploc bags to freeze. Would it last a full month or would it be better to cook 1 and prep 2-3 more so that when I run out of the first, I plop the 2nd into the crockpot?
Happy.MoneySaver says
It freezes well but me personally I would cook one and prep the others in the freezer and then cook as needed. Either way works!
elle says
So does this turn out to be a shredded Pork dish? I kind of like slicing my pork. Not a big fan of shredded anything but I know that is all the rage. Do you have a good Rump Roast recipe. Tying to make mine tender in the oven but that is not working out well.
Marie says
Had the Kalua pork for dinner tonight. I shredded the perfectly tender meat, and oh yes, I absolutely chopped up the bacon in it. I stirred in a little BBQ sauce & served it on pretzel buns. My guys loved it !! There’s enough left over to freeze for another meal !! Thanks you Karrie for another winner !
Cori Farmer says
I also made this for the Super Bowl. We have a Traeger and I wove my bacon and smoked it for like 12 hours on a low temp. Because we went this route it did not shred but I knew it wouldn’t going into it. We served it on homemade slider buns! It was a huge hit!
Kathy Lanzner says
I made this for Super Bowl Sunday. I wove my bacon into a mat and rolled the pork roast up in it. YUM! Your recipies are the best. Thanks
Happy.MoneySaver says
Great idea to weave the bacon into a mat! I will have to try that! 🙂
Mrs H says
Made this for dinner last night- OUT OF THIS WORLD YUMMY! Had some for lunch today– people in the office were following me around like a lost puppy dog– the wonderful aroma was intoxicating. Definately will be making this again, and again, and again.
Happy.MoneySaver says
So glad it turned out so good for you! I mean who doesn’t want people following them around like a lost puppy dog?! 🙂
Karrie says
Actually I have been covering a tenderloin with bacon too – I will have to share that recipe. Tenderloins I am not sure would cook down that long – I ususally use my oven. But if you did, just make sure to watch the time on it as it might be done sooner than 12 hours in a crockpot.
Dina says
I have never seen Hawaiian sea salt, where can you find this?
Karrie says
You can order it online – in the link I provided. But I have also seen it in my local Yoke’s grocery store too.
Melissa says
I think my mom bought some at Costco. It was some sort of pink sea salt and she said it was super cheap.
Dina says
When I first saw this dish the first thing that popped in my mind was Sliders! Served with a touch of BBQ sauce, side dish, homemade Mac n cheese. This would be excellent for Super Bowl parties if you have a few men coming over.
Karrie says
Mmmmmm… yes!! Sliders would be amazing with the flavor of this meat!
Rachel says
YUM! Just made this last night and my house smells like bacon! The bacon kind of stuck to the pork and didn’t come off that well, but who am I to argue with bacon-soaked pork?? Can’t wait for dinner!
Happy.MoneySaver says
That’s a good problem to have! 🙂
Cristyn says
Oh bless you, Karrie! I have made Kalua pork for years, but it never dawned on me to add nature’s candy (bacon, that is)! Thanks for the suggestion!!
Happy.MoneySaver says
You are welcome! I also love nature’s candy! 🙂
Ange says
What do you serve with this dish?
Happy.MoneySaver says
You can serve this over rice or with veggies but my personal favorite is on a bun with some BBQ sauce! Let me know if you come up with any good combinations!
Janna says
So there isn’t any Kahlua in dish at all?
Melissa says
That is my question too! lol I looks yummy tho! 🙂
Jen says
There wouldn’t be Kahlua – the alcoholic drink – in the dish. Kalua is a term to describe how they cook the pig.
Happy.MoneySaver says
No, no Kahlua. Kalua describes how you actually cook the pork! 🙂
Jen says
How do you get a “Hawaiian” flavor from this if you just use normal sea salt? Could I add some sauce or other seasonings to the crock pot? Seems like this would just be bacon-flavored pork roast without it.
Happy.MoneySaver says
I haven’t needed to add any other seasonings and it was very flavorful. You could add hickory smoke in the crock pot–that would be good! If try adding something new let me know what you think! 🙂