3-Ingredient Slow Cooker Kalua Pig

A smoky, fall-apart tender Hawaiian classic that brings the taste of an imu into your kitchen using just three ingredients and a slow cooker.

Equipment

• Slow cooker
• Large cutting board or bowl
• Two forks

Ingredients

• 3–4 lb (1.4–1.8 kg) pork shoulder (bone-in or boneless)
• 1–2 tbsp Hawaiian alaea red sea salt (or coarse kosher salt)
• 1–2 tsp liquid smoke (hickory or mesquite)
• Optional: A few banana leaves
• Optional: Water or broth (only if needed to prevent sticking)

Instructions

1. Trim excess fat from the pork shoulder, leaving some for flavor.
2. Rub the entire roast with sea salt, pressing it into the meat.
3. If using banana leaves, rinse, pat dry, and line the slow cooker.
4. Place the pork in the crockpot, fat side up.
5. Drizzle liquid smoke evenly over the top.
6. Pour in ¼ cup water or broth only if needed to keep from drying.
7. Cover and cook on Low for 8–10 hours, or High for 5–6 hours, until fork-tender and easily shreds.
8. Remove pork and place on a large cutting board or bowl.
9. Use two forks (or clean hands) to pull the meat apart.
10. Optional: Skim excess fat from the juices and drizzle a little back over the meat for flavor.
11. Serve warm with extra cooking juices spooned on top.

Notes

Do not skip the salt; traditional kalua uses lots of salt to enhance flavor and texture. Use real liquid smoke (natural hickory extract) rather than 'smoke flavor'. Banana leaves impart subtle earthy notes and can be found frozen at Asian markets. Leftovers can be frozen shredded for future use in tacos, fried rice, or breakfast hash.