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image half of Kalua Pork Sandwich with Pineapple Salsa

Kalua Pork Torta Recipe

Sandy Hoopes
This easy slow-cooker Kalua Pork with Pineapple Salsa makes the perfect torta. Cook extra pork to freeze for other dishes like enchiladas, tacos or green chile.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Servings 10 to 12


  • 3 pounds pork shoulder boneless
  • 1 1/2 tablespoon sea salt or kosher salt
  • 1 1/2 tablespoon liquid smoke
  • 1 fresh pineapple small dice (1/4 inch)
  • 1 red bell pepper fine dice (1/8 inch)
  • 1 jalapeno fine dice (1/8 inch)
  • 1/4 small red onion fine dice (1/8 inch)
  • 1 handful cilantro leaves minced
  • 2 cups bbq sauce your favorite brand
  • 12 ounces pineapple chunks
  • 1 habanero chile seeded and chopped
  • 10 to 12 Torta buns or soft Kaiser Rolls
  • 1 head Lettuce or Napa Cabbage


  • Cut excess fat from pork, rub with salt and place in a slow-cooker. Pierce with a carving fork. Pour liquid smoke over pork and pat into the pork.
  • Cover the slow-cooker and cook pork on low for 8 to 10 hours.
  • Prepare the salsa by tossing the pineapple, red bell pepper, jalapeno, red onion and cilantro together. Refrigerate until serving.
  • Combine bbq sauce, pineapple and habanero together in a food processor or blender. Pulse until well blended and smooth. Heat in a small sauce pan and set aside.
  • To serve, warm the buns. Place a layer of cabbage on the bottom bun. Top with Kalua pork and pineapple salsa. Drizzle with bbq sauce.