Save This Recipe
We'll email this post to you, so you can come back to it later!
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
-
Only 3 Ingredients — Really. And no, you don’t need to chop a thing.
-
Set-It-and-Forget-It — Let it cook overnight or while you’re at work.
-
Deep, Smoky Flavor — That liquid smoke is the secret weapon.
-
Feeds a Crowd — Or gives you days of leftovers (hello, pulled pork sandwiches!).
-
Freezer-Friendly — Make it once, enjoy it over and over.
Let’s Talk Ingredients (and a Few Casual Swaps)
-
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
-
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. -
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)
-
Serve it with rice and lomi-lomi salmon to keep it traditional.
-
Toss it into tacos with pineapple slaw for a Hawaiian-Mexican moment.
-
Pile it high on sweet rolls with pickles and slaw for the ultimate sandwich.
-
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:
-
Fridge: Keeps in an airtight container for up to 4–5 days.
-
Freezer: Portion it out into zip-top bags or containers and freeze for up to 3 months.
-
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