Absolutely! This is the ultimate in set-it-and-forget-it cooking. Authentic Hawaiian Kalua Pig is traditionally cooked in an underground oven (an imu), but this slow cooker method replicates the incredibly tender, smoky, and salty results with unbelievable ease.
The name “Kalua” refers to the cooking method, and this recipe gets it right with just three core ingredients.
The Secret to Authentic Flavor
· Liquid Smoke is Key: This is the non-negotiable ingredient that mimics the flavor of the smoked banana leaves and wood used in the traditional imu. Don’t skip it!
· Hawaiian Salt: If you can find it, use pink Alaea sea salt. It’s what gives the dish its authentic flavor and slight color. If you can’t find it, a coarse sea salt is a perfectly fine substitute.
· Low and Slow: Cooking it on low for the full time renders the fat perfectly, resulting in pork that is unbelievably moist and shreddable.
3-Ingredient Slow Cooker Kalua Pig
This recipe could not be simpler. It’s pure, smoky, salty pork perfection.
Prep Time: 5 minutes
Cook Time: 8-10 hours on LOW
Total Time: 8-10 hours (mostly hands-off)
Serves: 8-10
Ingredients
· 4-5 lb pork shoulder (Boston butt)
· 1 ½ – 2 tbsp coarse sea salt (or Hawaiian Alaea salt if you have it)
· 1 tbsp liquid smoke (hickory or mesquite flavor works well)
Instructions
- Prepare the Pork: If your pork shoulder has a thick layer of skin, you can score it in a cross-hatch pattern, but it’s not necessary. Pat the pork dry with paper towels.
- Season: Place the pork shoulder directly into the bowl of your slow cooker. Rub the liquid smoke evenly all over the pork. Then, rub the coarse salt thoroughly over the entire surface.
- Cook: Cover and cook on LOW for 8-10 hours. Do not add any liquid. The pork will create its own juices as it cooks.
- Shred: Once the pork is fall-apart tender, carefully remove it from the slow cooker and place it on a large cutting board or platter. Using two forks, shred the pork, discarding any large pieces of fat.
- Serve: Skim off some of the excess fat from the liquid in the slow cooker, then return the shredded pork to the pot and toss it with the remaining juices. Taste and adjust seasoning if needed (you likely won’t need to).
Serving Suggestions
This is incredibly versatile! Serve it with:
· Hawaiian Style: Over steamed white rice with a side of macaroni salad for a classic “Plate Lunch.”
· As Tacos: In warm corn or flour tortillas with pineapple salsa, chopped cilantro, and a squeeze of lime.
· In Sandwiches: Piled high on King’s Hawaiian Rolls with a slice of provolone cheese.
· With Veggies: As a main course with a side of coleslaw and grilled pineapple.
Tips & Variations
· No Peeking! Resist the urge to lift the lid during cooking. The slow cooker loses a significant amount of heat each time, increasing the cooking time.
· Pork Butt is Best: Pork shoulder (Boston butt) is ideal because of its high fat content, which keeps it moist during the long cooking process. Pork loin will become too dry.
· Cabbage Addition (4th Ingredient): For a complete one-pot meal, about 1-2 hours before the pork is done, chop half a head of green cabbage into wedges and tuck them into the slow cooker around the pork. They will steam and become tender and flavorful.
· Crispy Option: For a bit of texture, spread the shredded pork on a baking sheet and broil for 3-5 minutes until the edges get crispy.
· Storage: Stores beautifully in the fridge for up to 4 days and freezes perfectly for up to 3 months.
Enjoy your taste of Hawaii with minimal effort