Kalua pig is a traditional Hawaiian dish known for its smoky, tender, and flavorful shredded pork. Originally cooked in an underground imu oven, this slow-cooker version brings the same delicious flavors to your kitchen with minimal effort. Using just a few ingredients, you can recreate the classic taste of Hawaii at home. Perfect for family dinners, gatherings, or meal prep, this dish pairs well with rice, cabbage, or Hawaiian rolls. Follow this easy recipe to enjoy a taste of the islands with juicy, fall-apart pork infused with a deep, smoky essence.
Ingredients
- 4 to 6 pounds pork shoulder (pork butt)
- 1 ½ tablespoons Hawaiian sea salt (or coarse sea salt)
- 1 ½ tablespoons liquid smoke
- 1 cup water (optional, for moisture)
- 1 small head of cabbage (optional, for serving)
Instructions
- Prepare the Pork
Pat the pork shoulder dry using paper towels. If there is excess fat, trim some of it, but leave enough to enhance the flavor and tenderness. - Season the Meat
Rub the pork generously with Hawaiian sea salt, ensuring an even coating. This helps to draw out moisture and season the meat deeply. Pour liquid smoke evenly over the pork for a rich, smoky taste. - Slow Cook to Perfection
Place the seasoned pork into the slow cooker. If desired, add 1 cup of water to keep the pork moist. Cover with a lid and cook on low for 12 to 16 hours. If you’re short on time, cook on high for 6 to 8 hours, but low and slow yields the best results. - Shred the Pork
Once the pork is fork-tender, transfer it to a large cutting board. Use two forks to shred the meat into fine strands, discarding any large pieces of fat. - Mix and Serve
Return the shredded pork to the slow cooker to absorb the juices. Stir well to ensure every bite is flavorful and moist. If adding cabbage, chop it into large pieces and mix it in during the last 30 minutes of cooking to soften slightly. - Enjoy Your Kalua Pig
Serve the tender pork over steamed white rice, alongside mac salad, or in Hawaiian-style sliders. Garnish with extra sea salt if needed.