Description

Kalua pig is a traditional Hawaiian dish, typically cooked in an underground oven (imu) for hours. This slow cooker version brings the same incredible flavors without the hassle. With just three ingredients—pork shoulder, Hawaiian sea salt, and liquid smoke—you can create juicy, shredded pork with a deep, smoky taste.

Ingredients

4–5 lbs pork shoulder (or pork butt) – The best cut for slow cooking.
1 tbsp Hawaiian sea salt – Adds authentic flavor and enhances tenderness.
1 tbsp liquid smoke – Mimics the smoky taste of traditional imu cooking.
½ cup water (optional) – Helps keep the pork moist.

Optional Add-Ons:

Cabbage (chopped) – Traditional Hawaiian side, adds texture and mild sweetness.
Garlic or onion (minced) – Not traditional but adds extra depth of flavor.

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Instructions

1. Prepare the Pork

Rinse and pat dry the pork shoulder.
Use a fork to poke small holes all over the meat to help absorb flavors.

2. Season the Pork

Rub the pork generously with Hawaiian sea salt.
Pour liquid smoke evenly over the meat.

3. Cook in the Slow Cooker

Place the pork in the slow cooker, fat side up for maximum moisture.
Cover and cook on LOW for 16 hours (or at least 8–10 hours if pressed for time).

4. Shred the Meat

Once cooked, remove the pork and shred it using two forks.
Mix the shredded meat back into the cooking juices for enhanced flavor.

5. Serve & Enjoy!

Serve over white rice, with cabbage, or in tacos and sandwiches.

Notes

Cooking Time Matters – Low and slow is key for the best texture.

Adjust the Salt – If using regular salt instead of Hawaiian sea salt, reduce the amount slightly.

Liquid Smoke Type – Hickory or mesquite are great options, but use sparingly to avoid overpowering the dish.

Prep Time: 5 minutes
Cook Time: 6 hours