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You ever taste something so good, so simple, it kind of stops you mid-bite? That’s how I felt the first time I had Kalua Pig — the real deal, smoky and tender, cooked underground at a Hawaiian luau we stumbled into on vacation. I didn’t even know what I was eating at first — just knew it was pork, knew it melted in my mouth, and that I didn’t want to share.

Now, I live smack dab in the Midwest, where we don’t exactly have access to banana trees or underground fire pits. But we do have slow cookers — and bless them, because they bring us pretty darn close to that same tender, salty, smoky goodness without having to dig a hole in the yard (though my husband did consider it once).

This version? It’s simple. Like really simple. Four ingredients, no fancy prep, and your house is going to smell like heaven all day.

Why You’ll Love This Recipe

Ridiculously easy – It practically cooks itself.
Crazy good flavor – Smoky, salty, rich… but not overwhelming.
Only 4 ingredients – And you probably already have them.
Feeds a crowd – Or just gives you leftovers for days.
No oven, no drama – Just set it and forget it.

Ingredients (Nothing Fancy, Just the Good Stuff)

4 lb pork shoulder (pork butt works too) – You want a fatty cut here. That’s what makes it tender and juicy.
1 tablespoon liquid smoke – I usually go for hickory, but mesquite works if that’s what you have.
2 teaspoons sea salt – Hawaiian salt if you can find it, but kosher or coarse sea salt will do just fine.
1 cup chicken broth – Not traditional, but helps keep things moist while it cooks.

Pro Tip: If you happen to have banana leaves lying around (ha), toss a couple on top before you put the lid on. Totally optional — but kinda fun.

Directions (Just Trust the Slow Cooker, It Knows What It’s Doing)

First thing, grab your pork shoulder and pat it dry with a paper towel. Doesn’t need to be perfect — just dry-ish.
Now poke it. Take a fork and stab it all over a few times. Not aggressively — we’re not angry at the pork — just enough to help the flavors soak in.
Rub the salt all over like you’re giving it a little massage. Be generous — this is a big hunk of meat.
Drizzle on the liquid smoke. Try to coat it evenly. It smells strong at first, but don’t worry — it mellows out as it cooks.
Place it in the slow cooker, and pour the chicken broth around the pork, not on top. We want that smoky flavor to stay put.
Cover and cook on LOW for 8 to 10 hours. I usually check around hour 8, but you’ll know it’s done when the meat practically falls apart.
Shred the pork right in the pot with two forks. Stir it into the juices so it soaks up all that flavor.
Taste and adjust — sometimes I sprinkle in a pinch more salt before serving, but that’s totally up to you.

Serving Suggestions (Keep It Simple or Dress It Up)

With white rice and sautéed cabbage – Classic, clean, and comforting.
Hawaiian plate lunch-style – Add a scoop of macaroni salad and maybe a slice of grilled pineapple. Heaven.
On slider buns – Add a little slaw and you’ve got party food.
Tucked into tacos – Seriously, don’t knock it.
Over mashed potatoes – It’s not Hawaiian, but it is delicious.

Storage Tips (AKA: Make This Once, Eat for Days)

Leftovers keep in the fridge for up to 4 days. Store them in an airtight container with a little of the broth so they don’t dry out.
Freezer-friendly! Just portion it out into freezer bags, squeeze the air out, and freeze flat. Keeps beautifully for up to 3 months.
Reheat on the stovetop or microwave — just add a splash of broth or water to keep it juicy.

Variations (In Case You Wanna Play)

Spicy version – Add red pepper flakes and a little garlic before cooking.
Sweeter take – A splash of pineapple juice or a spoonful of brown sugar in the broth will do the trick.
Extra smoky – Try using a bit more liquid smoke or test out a different brand. They really do vary.
Add banana leaves – Totally optional, but they do add a subtle earthiness and are a fun nod to tradition.

A Little Aloha to Send You Off

There’s something so comforting about this dish — it’s unfussy, it’s rich without being heavy, and it tastes like it came from a place where time moves a little slower. Whether you’re feeding your family, hosting friends, or just need something warm and filling after a long day… this recipe never lets me down.

And hey, if you try it — I’d love to hear what you think! Did you stick with the basics or go off-script? Leave me a comment or drop me a note. I’ll be here, probably with a second helping and a side of rice.

Until next time — take care of yourselves, and don’t forget to eat something good today 💛

Slow Cooker 4-Ingredient Kalua Pig

This Slow Cooker Kalua Pig brings Hawaiian island flavors right to your kitchen. With only four ingredients, it delivers tender, smoky, and savory shredded pork that melts in your mouth — perfect for a laid-back meal with rice or tucked into sliders.

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Prep Time 10

Cook Time 10

Total Time 10 10

Course Comfort Food, Hawaiian-Inspired, Main Course, Slow Cooker

Cuisine Hawaiian

Servings servings

Calories 420 kcal

Ingredients

4 lb pork shoulder also called pork butt
1 tbsp liquid smoke
2 tsp sea salt
1 cup chicken broth

Instructions

Pierce the pork shoulder all over with a fork to allow the flavors to penetrate better.
Rub the sea salt all over the pork shoulder generously.
Drizzle the liquid smoke over the pork, making sure it is evenly coated.
Place the pork shoulder in the slow cooker and pour the chicken broth around it.
Cover and cook on low for 8–10 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, shred the pork using two forks. Mix the meat with the juices in the slow cooker to ensure it remains moist and flavorful.
Serve hot with your favorite Hawaiian sides, or simply mound it on a warm plate with rice and veggies.