If you’ve ever been to Hawaii, chances are you’ve tasted the famous kalua pig. Traditionally, it’s cooked underground in an imu, wrapped in banana leaves, and slow roasted until the meat is tender, smoky, and incredibly flavorful. While recreating that exact experience at home isn’t possible for most of us, there’s a simple slow cooker version that captures the essence of the dish with only three ingredients. It’s surprisingly easy to make, feeds a crowd, and is perfect for family dinners, parties, or meal prepping for the week.
Why This Recipe Works
The magic of this recipe comes from its simplicity. Pork shoulder, Hawaiian sea salt, and liquid smoke work together to deliver rich, juicy pork with just the right amount of smoky flavor. The slow cooker takes care of all the hard work, breaking down the meat over hours of low heat until it’s fall-apart tender. You’ll be amazed at how much depth of flavor you can get with just a handful of ingredients.
Ingredients You’ll Need
- 4–5 pounds pork shoulder (Boston butt) – This cut has the right amount of fat and connective tissue, which breaks down into tender, juicy meat as it cooks.
- 1 tablespoon Hawaiian sea salt – Known as alaea salt, it adds a subtle mineral flavor that enhances the pork. If you don’t have Hawaiian salt, kosher salt works just fine.
- 1 tablespoon liquid smoke – This is the secret to recreating that traditional smoky, imu-cooked flavor. Hickory or mesquite work well.
Step-by-Step Instructions
- Prepare the pork: Rinse the pork shoulder and pat it dry with paper towels. Trim off any large excess pieces of fat, but leave some for flavor.
- Season: Rub the Hawaiian sea salt all over the pork, making sure to cover every side evenly.
- Add liquid smoke: Place the pork in your slow cooker and drizzle the liquid smoke over the top.
- Cook low and slow: Cover with the lid and cook on low for 8–10 hours or until the pork shreds easily with a fork.
- Shred and serve: Once the meat is cooked, remove it from the slow cooker and shred it using two forks. Skim any excess fat from the cooking liquid, then return the shredded pork to the slow cooker and stir it into the juices for maximum flavor.
Serving Suggestions
Kalua pig is incredibly versatile. Traditionally, it’s served with steamed white rice and cabbage, but you can enjoy it in so many different ways:
- Pile it onto Hawaiian sweet rolls for easy sliders.
- Serve over rice bowls with pineapple, mac salad, or fresh veggies.
- Use it as a taco filling with a tropical salsa on top.
- Add it to scrambled eggs or breakfast burritos for a hearty start to the day.
Tips and Variations
- Banana leaves: If you want to add another layer of authenticity, line your slow cooker with banana leaves before placing the pork inside. This mimics the traditional Hawaiian imu cooking method.
- Adjust the smoke: If you prefer a lighter smoke flavor, start with half a tablespoon of liquid smoke and adjust to taste after cooking.
- Cabbage add-in: About an hour before the pork is done, add sliced cabbage into the slow cooker. The cabbage will soak up the juices and serve as a classic Hawaiian side.
- Meal prep: Kalua pig reheats beautifully and can even be frozen. Store in airtight containers with some of the cooking juices to keep it moist.
Final Thoughts
This 3-ingredient slow cooker kalua pig is proof that delicious food doesn’t have to be complicated. With just a little prep and plenty of slow cooking, you’ll have a meal that feels like a taste of Hawaii right at your table. Whether you’re feeding your family, hosting friends, or just want leftovers that will make your week easier, this recipe delivers every time.