If you’re craving a taste of Hawaii without boarding a plane, this Easy Homemade Slow Cooker Kalua Pig recipe is your golden ticket. Traditionally cooked in an underground oven called an imu, Kalua Pig is a Hawaiian staple known for its smoky, salty, and tender shredded pork. While the traditional method is a time-honored process, this slow cooker version captures the rich, smoky flavor and irresistible tenderness right in your own kitchen — no pit required.
Perfect for feeding a crowd, meal prepping for the week, or impressing guests with minimal effort, this recipe is about as simple and delicious as it gets. You only need a few ingredients and some patience as your slow cooker transforms a basic pork shoulder into a deeply flavorful, melt-in-your-mouth dish. It pairs beautifully with rice, cabbage, or even in sliders. Ready to bring the islands to your home? Let’s dive into this easy and unforgettable recipe.
Ingredients
- 4 to 6 pounds of pork shoulder (also known as pork butt)
- 1 to 1.5 tablespoons Hawaiian sea salt (or kosher salt as an alternative)
- 1 tablespoon liquid smoke (mesquite or hickory, depending on preference)
- Optional: 1/2 cup water (if your slow cooker tends to run dry)
Instructions
- Choose the Right Cut of Meat
Select a well-marbled pork shoulder or pork butt, as the fat is essential for flavor and tenderness during the long cooking process. - Prepare the Pork
Rinse the pork shoulder under cold water and pat it dry with paper towels. Use a sharp knife to score the fat cap lightly, allowing the seasoning to penetrate deeper. - Season Generously
Rub the entire pork shoulder with Hawaiian sea salt or kosher salt. Be generous but not excessive. Pour the liquid smoke evenly over the pork, ensuring it coats the meat thoroughly. This ingredient is key to mimicking the traditional smoky flavor of an imu. - Place in Slow Cooker
Set the pork shoulder in the slow cooker, fat side up. This positioning allows the fat to render and baste the meat as it cooks. If you are using a very lean cut or your slow cooker dries out food quickly, you may add 1/2 cup of water, though it’s often unnecessary due to the pork’s natural juices. - Set and Forget
Cover and cook on low for 8 to 10 hours. Resist the urge to lift the lid, as every peek lets out heat and slows the cooking. The pork is ready when it is fork-tender and easily shreds apart. - Shred the Pork
Remove the pork from the slow cooker and place it on a large tray or plate. Use two forks to shred the meat, discarding any excess fat if desired. Skim the fat from the remaining liquid in the slow cooker and return the shredded pork to the pot to soak up the flavorful juices. - Serve Island Style
Serve the Kalua Pig with steamed white rice and sautéed cabbage for a traditional Hawaiian plate lunch. It also makes a delicious filling for tacos, sandwiches, or sliders. - Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently in a skillet or microwave, adding a splash of the reserved cooking liquid if needed to keep it moist.