Slow Cooker Kalua Pig
This kalua pork recipe makes classic Hawaiian kalua pig in the slow cooker, eliminating the need to dig a hole in your backyard!
Yield: 6
Materials
- - 5 pounds of boneless pork shoulder
- - 1 tablespoon of Alaea sea salt Hawaiian Red Salt
- - 1 tablespoon of liquid smoke
Instructions
- Pierce the pork all over with a fork or sharp knife to allow flavors to penetrate deeply.
- Generously rub the pork shoulder with the Alaea sea salt, ensuring even coverage all around.
- Place the salted pork in the slow cooker and add the liquid smoke, drizzling it over the top.
- Cover the slow cooker and set it to cook on low for about 16 hours. You read that right—one to truly savor the flavors, patience is key.
- After the cooking time has elapsed, the pork should be exceptionally tender. Shred the meat with two forks, removing any excess fat, if desired.
- If you'd like a bit of crispness, you can transfer the shredded pork to a baking sheet and broil it briefly before serving.
Notes
- Should Alaea salt be challenging to find, kosher salt can be used but begin with a slightly lesser quantity and adjust to taste.
- Some folks will add a banana leaf over the pork before cooking to impart a subtle, earthy flavor. While banana leaves might be available in some specialty markets, it's not crucial for this recipe.
- Once shredded, the pork pairs beautifully with a variety of sauces, but try it first in its natural state to appreciate the delicate balance of smoke and salt.
- Remember, the secret to outstanding Kalua Pig is in the slow cooking; do not be tempted to rush the process by setting your cooker to high.
- This pork freezes wonderfully, making it a fantastic make-ahead dish. Store in airtight containers and thaw in your refrigerator for a quick and satisfying meal.