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Tender Slow Cooker Kalua Pork Bowls with Pineapple Coconut Rice

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A comforting and easy slow cooker recipe featuring tender, smoky kalua pork paired with creamy pineapple coconut rice, perfect for gatherings or a tropical weeknight meal.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 teaspoons sea salt (preferably Hawaiian salt or kosher salt)
  • 1 teaspoon liquid smoke
  • 1/2 cup pineapple juice (fresh or canned, unsweetened preferred)
  • 4 cloves garlic, minced
  • 1 tablespoon soy sauce (optional)
  • 2 cups jasmine rice, rinsed
  • 1 cup canned coconut milk (full-fat)
  • 1 cup water
  • 1 cup fresh pineapple chunks (or canned, drained)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon shredded unsweetened coconut (optional)
  • Optional toppings: thinly sliced green onions, fresh cilantro leaves, pickled jalapeños or sliced chili, sesame seeds

Instructions

  1. Pat the pork shoulder dry with paper towels. Rub the sea salt all over the meat, covering all sides.
  2. In a small bowl, combine liquid smoke, pineapple juice, minced garlic, and soy sauce. Stir well.
  3. Place the pork shoulder fat side up in the slow cooker. Pour the liquid mixture evenly over the meat. Cover and cook on low for 8 hours or high for 4 to 5 hours until fork-tender.
  4. About 30 minutes before the pork is done, rinse jasmine rice under cold water until water runs clear. Combine rice, coconut milk, water, sugar, and salt in a rice cooker or medium saucepan.
  5. Cook the rice: if using a rice cooker, start it and let it cook. On stovetop, bring to a simmer over medium heat, then reduce to low, cover tightly, and cook for 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and fold in pineapple chunks.
  6. Transfer cooked pork to a large bowl and shred using two forks or meat claws, discarding large fat chunks. Pour some cooking juices over shredded pork to keep moist.
  7. Assemble bowls by spooning pineapple coconut rice into bowls, topping with kalua pork, and garnishing with optional toppings like green onions, cilantro, or pickled jalapeños.
  8. Serve warm, optionally with steamed greens or a simple salad.

Notes

Use liquid smoke for authentic smoky flavor. Keep some fat on pork shoulder for juiciness. Resist lifting slow cooker lid during cooking to maintain heat. Rinse jasmine rice to remove excess starch. For extra crispy pork edges, broil shredded pork 3-5 minutes before serving. Soy sauce can be swapped with tamari for gluten-free version. Pineapple juice is important for flavor and tenderizing; orange juice can be a substitute.

Nutrition

Keywords: kalua pork, slow cooker pork, pineapple coconut rice, Hawaiian recipe, slow cooker recipe, pork shoulder, tropical rice bowl

Find it online: https://novanosh.com/tender-slow-cooker-kalua-pork-bowls-with-pineapple-coconut-rice-recipe/