Years ago, my husband and I took a trip to Maui—our first real vacation without the kids. On our second night, we found ourselves at a small backyard luau hosted by a local family. There was laughter, the soft strum of a ukulele, and the unmistakable, smoky aroma of pork slow-roasting underground. That, my friends, was my first bite of authentic Kalua Pig—and it’s lived rent-free in my memory ever since.
Now, I’m well aware we don’t all have access to an imu (those underground ovens are no joke), but let me tell you something: your slow cooker can do a surprisingly magical job. I’ve made this recipe more times than I can count—for weeknight dinners, lazy Sundays, even tailgates. It’s got just three ingredients, yet somehow tastes like something that simmered for generations.
Let me show you how to bring a little island spirit to your kitchen—no airfare required.
Why You’ll Love This Lazy-Luau Favorite
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Only 3 Ingredients — Really. And no, you don’t need to chop a thing.
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Set-It-and-Forget-It — Let it cook overnight or while you’re at work.
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Deep, Smoky Flavor — That liquid smoke is the secret weapon.
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Feeds a Crowd — Or gives you days of leftovers (hello, pulled pork sandwiches!).
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Freezer-Friendly — Make it once, enjoy it over and over.
Let’s Talk Ingredients (and a Few Casual Swaps)
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Pork Shoulder (About 5 lbs)
This cut is your MVP—affordable, fatty, and ideal for slow cooking. You can use bone-in if you like, but boneless makes shredding easier. -
Alaea Sea Salt (Hawaiian Red Salt)
This one adds a slight earthiness and beautiful color. If you can’t track it down, no worries—kosher salt works fine. Just start with a little less and taste as you go. -
Liquid Smoke (Hickory or Mesquite)
Don’t skip this. It’s what brings the smoky, luau-style depth to the dish. Hickory’s my go-to, but mesquite gives it a bolder kick.
Optional Touch: Banana Leaves
Some folks lay a banana leaf over the pork before cooking—it adds a whisper of earthy sweetness. You’ll find them in the frozen section of many Asian or Latin markets. Not necessary, but if you’re feelin’ fancy…
Step-by-Step: Let’s Build Some Aloha in the Kitchen
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Grab a fork (or a sharp knife) and stab that pork
I know, it sounds a little aggressive—but this helps the flavors sink in deep. Just a few good pokes all around. -
Rub-a-dub with salt
Sprinkle the Alaea salt all over the pork and rub it in like you mean it. No need to be shy here—get those hands messy. -
Into the slow cooker she goes
Lay the pork in your slow cooker and drizzle the liquid smoke over the top. That’s it. No broth, no marinade—just trust the process.Save This Recipe
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Set it low and slow—like, really slow
Cover and cook on low for 16 hours. Yes, 16. That’s not a typo. Overnight is perfect—your house will smell like vacation come morning. -
Time to shred
The meat should fall apart with barely a nudge. Use two forks and go to town. Remove excess fat if you like—I personally leave a little for flavor. -
Crispy edges? Yes, please.
For those who like a little crunch (raises hand), spread the shredded pork on a baking sheet and broil it for 3–5 minutes. Watch it like a hawk!
Put a Twist on It (Or Keep It Classic)
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Serve it with rice and lomi-lomi salmon to keep it traditional.
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Toss it into tacos with pineapple slaw for a Hawaiian-Mexican moment.
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Pile it high on sweet rolls with pickles and slaw for the ultimate sandwich.
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Add BBQ sauce if you’re serving picky eaters who expect “pulled pork.”
Honestly, Kalua Pig is a bit of a culinary chameleon. It blends right in whether you’re doing island, Southern, or backyard buffet.
Storage & Reheating — Just as Good the Next Day (and the Next…)
Let it cool completely before storing:
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Fridge: Keeps in an airtight container for up to 4–5 days.
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Freezer: Portion it out into zip-top bags or containers and freeze for up to 3 months.
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To reheat: A splash of broth or water in a pan over low heat brings it right back to life. Or microwave, covered, with a damp paper towel to prevent it from drying out.
Let’s Wrap This Up—Luau Style
Making Kalua Pig at home feels like pulling a little sunshine into your kitchen, even if it’s pouring outside and you’ve still got laundry to fold. It’s simple, soulful, and satisfying—exactly the kind of recipe I love sharing with y’all.
If you give it a try, I’d be tickled to hear how it turned out. Did you go the sandwich route? Did the banana leaf make a cameo? Leave a comment below or shoot me a message—let’s swap stories and pork tips.
Until next time, aloha and happy slow cookin’!
3-Ingredient Slow Cooker Kalua Pig
Ingredients
- 5 pounds boneless pork shoulder
- 1 tablespoon Alaea sea salt Hawaiian Red Salt
- 1 tablespoon 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
Nutrition