Dive into the heart of Hawaiian cuisine with this authentic Kalua Pig recipe, simplified for the modern kitchen. Traditionally prepared in an underground oven called an imu, this version uses a slow cooker to replicate the tender, smoky flavors that define this beloved luau classic. With only three ingredients, it’s the ultimate set-it-and-forget-it dish—perfect for weeknights, parties, or family gatherings.
Ingredients (Serves 8):
- 1 (5-pound) skinless, boneless pork shoulder (Boston butt)
- 1 tablespoon Alaea sea salt (Hawaiian red salt, or substitute coarse sea salt)
- 1 tablespoon liquid smoke (hickory or mesquite for authentic smoky flavor)
Instructions:
Step 1: Prep the Pork
- Use a fork or sharp knife to pierce the pork shoulder all over. This ensures the salt and liquid smoke penetrate deep into the meat.
- Rub the pork generously with Alaea sea salt, massaging it into every side.
Step 2: Slow Cook to Perfection
- Place the seasoned pork in the slow cooker.
- Drizzle the liquid smoke evenly over the meat.
- Cover and cook on LOW for 16 hours (yes, patience is key here).
- By the end, the pork will be incredibly tender, juicy, and fall-apart delicious.
Step 3: Shred & Serve
- Transfer the pork to a large cutting board.
- Use two forks to shred the meat, discarding any excess fat.
- Return shredded pork to the juices in the slow cooker for maximum flavor.
How to Serve Kalua Pig
- Traditional Hawaiian Style: Serve with steamed white rice, lomi lomi salmon, and poi.
- American Fusion: Pile onto slider buns with coleslaw, or use it as a taco filling.
- Healthy Option: Serve over a fresh salad bowl with pineapple salsa.
Pro Tips for the Best Kalua Pig
- Overnight Cooking: Start the slow cooker before bed for perfectly cooked pork by lunchtime.
- Crispy Option: Spread shredded pork on a baking sheet and broil for 5 minutes to crisp up the edges.
- Freezer Friendly: Store leftovers in airtight bags for up to 3 months—great for meal prep.
