My Hawaiian neighbor showed us this delicious recipe!

An imu, or subterranean oven, is usually used to prepare the soulful Kalua Pig, a meal that is highly esteemed and infused with Hawaiian luau tradition. Even if we’re far from the beach and tropical breezes, we can make this dish at home in a practical and surprisingly good method with the slow cooker. If you’re short on time but still want to satisfy your cravings for island flavors, or if you’re hosting a potluck and want to impress your guests, this Kalua Pig dish is for you. No matter your cooking skill level, you’ll be able to whip up these delicious, flavorful treats in no time.

The robust and savory Kalua Pig may be enjoyed independently, but for a really authentic Hawaiian meal, try it with steaming white rice and lomi-lomi fish. Try some roasted veggies or a crisp coleslaw for a more American spin. But don’t forget the traditional bread; with this juicy pork, you can whip up a pulled pork sandwich that will take your taste senses on an island vacation.

Easy 3-Ingredient Kalua Pig Recipe in a Slow Cooker—8 Servings

Five pounds of skinless, boneless pork shoulder, one tablespoon of Alaea sea salt (also known as Hawaiian red salt), and one tablespoon of liquid smoke are the ingredients needed.

How to Follow


1. Use a fork or sharp knife to pierce the pork all over so the flavors can soak in.

2. Evenly coat the pork shoulder with the Alaea sea salt by generously rubbing it all over.

After seasoning the pork with salt, add it to the slow cooker and drizzle with liquid smoke.


Turn the slow cooker to low and cover it; simmer for approximately 16 hours. You read it correctly—patience is crucial if you want to taste the flavors.

Fifth, when the timer goes off, the pork should be very soft. If you’d like, you may use two forks to shred the meat and remove any extra fat.

6. Broil the shredded pork for a few minutes before serving if you want a little crunch.

Options & Hints-If you can’t get Alaea salt, you may use kosher salt; just start with a little less and taste as you go.

– A For an extra touch of earthiness, some people like to place a banana leaf on top of the pork before it cooks. It is not absolutely necessary to have banana leaves on hand for this recipe, although you could find them at some specialized markets.

– A The pork is great with a lot of sauces once shredded, but you should taste it raw to get a feel for the subtle smokiness and saltiness of the pig. – Keep in mind that the key to well cooked Kalua Pig is to cook it slowly; resist the urge to use high heat to speed things up. – You may prepare this pork ahead of time since it freezes beautifully. For a fast and filling dinner, defrost in the fridge after storage in sealed containers.

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