Aloha, ohana! If there’s one smell that takes me straight back to Oahu, it’s kalua pork wafting through the air at a family luau. Growing up, I’d watch my uncles dig up the imu—that underground oven—and pull out smoky, tender pork that fell apart with a touch. That’s the heart I’m pouring into Curtis J.’s Smoky Kalua Pork Sliders, a slow-cooked comfort dish that’s all about Hawaiian soul with a little twist from my wanderings.
Traditionally, kalua pork is a labor of love, but I’ve brought it indoors with a slow cooker—still smoky, still juicy, and piled onto sweet rolls for a slider spin. I’ve added a hint of liquid smoke and a soy kick from my travels to amp up that island flavor. It’s perfect for feeding a crowd or just cozying up with leftovers. Let’s bring the luau home!
Why These Sliders Rock
- Set It & Forget It: Slow cooker magic—hours of flavor, minimal effort.
- Island Soul: Kalua pork vibes with a Curtis J. fusion touch.
- Party-Ready: Sliders that turn any meal into a mini luau.
Smoky Kalua Pork Sliders – Slow-Cooked Island Love
These sliders are a taste of Oahu’s luau tradition—pork shoulder slow-cooked until it’s melt-in-your-mouth tender, infused with smoky depth and a subtle soy twist. Piled onto sweet Hawaiian rolls with a touch of sauce, they’re hearty, comforting, and packed with that Aloha love I grew up on. It’s island slow food made easy for your table!
- Total Time: 23 minutes
- Yield: 8 1x
Ingredients
- 3–4 lb pork shoulder (bone-in or boneless)
- 1 tbsp Hawaiian sea salt (or kosher salt)
- 1 tsp liquid smoke (mimics the imu vibe)
- 1 tbsp soy sauce (my fusion flair)
- 4 cloves garlic, smashed
- 1 tsp black pepper
- 1/2 cup water or chicken broth
- 16 Hawaiian sweet rolls (like King’s Hawaiian), halved
- 1/4 cup barbecue sauce (optional, for a tangy kick)
- 1 cup coleslaw (optional, for crunch)
- 2 tbsp green onions, chopped (optional)
Instructions
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Prep the Pork: Pat the pork shoulder dry with paper towels. Rub it all over with Hawaiian sea salt, liquid smoke, soy sauce, and black pepper. Toss the smashed garlic into the slow cooker, then place the pork on top. Pour in the water or broth.
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Slow Cook: Cover and cook on low for 8-10 hours (or high for 4-5 hours) until the pork is fork-tender and shreddable. The house will smell like a luau—trust me!
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Shred It: Remove the pork to a large bowl (discard bone if using bone-in). Shred with two forks, adding a few spoonfuls of the cooking liquid to keep it juicy. Taste and adjust with more salt or liquid smoke if needed.
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Assemble the Sliders: Toast the Hawaiian rolls lightly if you like a little crisp. Pile a generous scoop of shredded kalua pork onto each bottom half. Drizzle with a touch of barbecue sauce or top with coleslaw for extra flavor (or both!).
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Finish with Aloha: Sprinkle with green onions, cap with the top buns, and serve warm. Dig in and feel the island love!
Notes
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Pork Swap: Pork butt works too—just as tender and flavorful.
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Oven Option: No slow cooker? Wrap in foil with the same seasonings, add liquid, and bake at 300°F for 5-6 hours.
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Storage: Leftovers keep in the fridge for 4 days or freeze for 3 months—reheat with a splash of broth.
- Prep Time: 15
- Cook Time: 8
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 450g
- Fat: 20g
- Carbohydrates: 38g
- Protein: 28g
This kalua pork is my Oahu childhood in slider form—smoky, tender, and full of Aloha. My trick? Don’t skip the liquid smoke—it’s the secret to that imu flavor without digging a pit! That soy touch comes from my travels, giving it a little extra something. Serve these up for game night or a lazy Sunday—they’re comfort that brings everyone together.
Got a slider twist? Share it with me on Instagram with #CurtisJCooks—I’d love to see your island spin! Mahalo for cooking with me, and keep the comfort coming!
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