Slow Cooker Kalua Pig (Hawaiian Pulled Pork)
Bring the taste of Hawaii to your kitchen with this easy slow cooker recipe.
Ingredients
- 4–6 lb pork shoulder (Boston butt works well)
- 1 ½ tbsp Hawaiian Alaea sea salt (or kosher salt)
- 1 tbsp liquid smoke
Instructions
- Prepare the Pork: Pierce the pork shoulder all over with a fork or sharp knife to help the flavors absorb.
- Season: Rub the pork thoroughly with Alaea sea salt, coating every side.
- Cook: Place the pork in your slow cooker and drizzle evenly with liquid smoke.
- Slow Cook: Cover and cook on low for 16 hours, until the pork is fall-apart tender.
- Shred: Use two forks to shred the pork, discarding excess fat. Mix shredded pork with its juices for maximum flavor.
Serving Suggestions
- Serve with steamed rice and Hawaiian macaroni salad for a traditional plate lunch.
- Use as a filling for sliders, tacos, or burritos.
- Pair with coleslaw or roasted vegetables for a lighter option.
Pro Tip: For extra authenticity, place a banana leaf over the pork in the slow cooker before cooking. It adds an earthy aroma and mimics traditional Hawaiian imu-style cooking.
