3-Ingredient Slow Cooker Kalua Pig

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Instructions

Step 1: Wake Up the Pork
Pat the pork roast completely dry with paper towels. This helps the seasoning stick! Take a fork and prick holes all over the surface of the meat—this is your secret trick for letting the flavor seep deep inside. Generously rub the salt and liquid smoke over every inch of the pork, giving it a good massage.

Step 2: Let the Slow Cooker Work Its Magic
Place the seasoned pork right into your slow cooker—no liquid needed! The pork will create its own amazing juices. Put the lid on and set it to LOW for 8-10 hours. If you happen to be around, flip the pork roast over halfway through cooking for even tenderness.

Step 3: Shred & Soak Up the Juices
Once the pork is so tender it practically falls apart with a glance, carefully move it to a large bowl or cutting board. Use two forks to shred it, discarding any large, unwanted pieces of fat as you go. For the most succulent pork, drizzle some of the incredible cooking juices from the slow cooker back over the shredded meat.

Step 4: Dive In!
This is where you get creative! Serve your Kalua pig over a bed of steamed rice, stuffed into warm tacos, piled high on sliders, or as the star of a homemade Hawaiian plate lunch with macaroni salad.

Chef’s Notes & Tips

  • The Right Cut: Pork butt (also called Boston butt) or pork shoulder is essential. Its marbled fat is the key to incredibly juicy, fall-apart meat.

  • Embrace the Smoke: Don’t be shy with the liquid smoke! It’s what gives the pork its signature fire-pit flavor without any actual fire.

  • Go Traditional (Optional): For an extra layer of authentic flavor, line your slow cooker with a thawed banana leaf before adding the pork. It mimics the classic imu (underground oven) cooking method.

  • Meal Prep Hero: This pork freezes beautifully! Portion it out with some of its juices for ready-to-go future meals.

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