3-Ingredient Slow Cooker Kalua Pig

Imagine the gentle hum of a slow cooker filling your kitchen with the aroma of smoky, tender pork—a dish that brings the spirit of Hawaii right to your table. This 3-Ingredient Slow Cooker Kalua Pig recipe is a celebration of simplicity and authenticity. Inspired by traditional Hawaiian luau feasts, this dish offers a taste of the islands with minimal ingredients and maximum flavor.

Growing up, my family would gather for special occasions where the centerpiece was often a succulent roast that had been cooking for hours, allowing flavors to meld and meat to become tender beyond belief. It was always a joy to peel back the foil or uncover the slow cooker and be greeted by the mouth-watering aroma of perfectly cooked pork. This Kalua Pig recipe is a tribute to those cherished moments, combining ease with an explosion of flavor. With only three ingredients and a slow cooker, you’ll experience the magic of Hawaiian cuisine without the need for a traditional imu (underground oven).

3-Ingredient Slow Cooker Kalua Pig
Servings: 8

Ingredients:
5 pounds of boneless pork shoulder
1 tablespoon of Alaea sea salt (Hawaiian Red Salt)
1 tablespoon of liquid smoke
Instructions
Prepare the Pork

Pierce the Pork: Begin by taking a fork or a sharp knife and piercing the pork shoulder all over. This step is crucial as it allows the flavors to penetrate deeply into the meat, ensuring every bite is seasoned to perfection. Don’t be shy—pierce it generously.

Season with Salt: Rub the pork shoulder generously with the Alaea sea salt. Make sure to cover all surfaces of the meat. The salt not only adds flavor but also helps to draw out some of the pork’s natural juices, enhancing its taste and texture.

Cook the Pork

Prepare the Slow Cooker: Place the salted pork shoulder into the slow cooker. Drizzle the liquid smoke evenly over the top of the pork. The liquid smoke will infuse the meat with that characteristic smoky flavor that’s so integral to Kalua Pig.

Set and Forget: Cover the slow cooker and set it to low. Allow the pork to cook for about 16 hours. While this may seem like a long time, the slow cooking process is essential for breaking down the connective tissues in the meat, making it fall-apart tender. Resist the urge to increase the temperature to high; low and slow is the secret to achieving that perfect texture.

Shred and Serve