Imagine the warm breezes of Hawaii, the smell of smoke wafting through a traditional luau, and the savory taste of perfectly cooked, tender pork—this is Kalua Pig. Traditionally prepared in an imu, or underground oven, this iconic Hawaiian dish has been a centerpiece of celebrations and family gatherings for generations. While most of us don’t have an imu in our backyard, the slow cooker makes it possible to recreate the magic of Kalua Pig right in your own kitchen.
This version is astonishingly simple—just three ingredients—yet the results are mouthwateringly delicious. Whether you’re a busy home cook, a weekend entertainer, or someone craving the flavors of the islands, this recipe delivers tender, smoky, melt-in-your-mouth pork that’s sure to impress.
Ingredients
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5 pounds boneless pork shoulder – This cut is ideal for slow cooking, yielding rich flavor and tender meat that shreds effortlessly.
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1 tablespoon Alaea sea salt (Hawaiian Red Salt) – Known for its unique mineral content and vibrant color, this salt gives Kalua Pig its signature flavor.
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1 tablespoon liquid smoke – Adds the smoky depth traditionally achieved in an imu.
Optional for garnish/serving: Steamed white rice, lomi-lomi salmon, coleslaw, roasted vegetables, or sandwich buns.
Step-by-Step Directions
1. Prepare the Pork
Start by piercing the pork shoulder all over with a fork or sharp knife. This simple step allows the flavors to penetrate deeply, ensuring that every bite is infused with the salty, smoky goodness that defines Kalua Pig.
Next, rub the pork generously with Alaea sea salt. Be thorough—cover every surface to ensure even seasoning. This salt isn’t just for flavor; it also helps break down the meat slightly during the slow cooking process, enhancing tenderness.
2. Add the Smoke
Place the pork in your slow cooker and drizzle liquid smoke over the top. This ingredient replicates the distinctive smoky aroma of traditional Kalua Pig cooked in an underground oven. If you prefer a stronger smoke flavor, you can add a few more drops—but use sparingly to avoid overpowering the natural pork flavor.
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