Experience the true flavors of Hawaii with this mouth-watering Kalua Pig recipe. Infused with kosher salt and liquid smoke, this succulent pork dish is roasted low and slow until it's tender and falling apart. Get ready to be transported to the warm and tropical flavors of Hawaii with each delicious bite!
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Origin
Kalua pig is a classic Hawaiian dish that has strong cultural roots, often served at luaus and family gatherings.
Traditionally, the whole pig is seasoned with Hawaiian salt and wrapped in banana leaves, then placed in an underground oven called an imu. It's then slow-cooked in the ground for 7 to 10 hours.
Kalua refers to how the pork is cooked- in an underground oven. So kalua pig means pork that's been cooked underground in a pit.
Why you'll love this recipe
My Hawaiian husband's treasured family recipe - melt-in-your-mouth kalua pig!
This recipe for slow cooker kalua pork is incredibly simple to make and the end result is absolutely delicious. With only three ingredients, this Hawaiian pork recipe can easily be made at home- no digging required!
Ingredients
To make this melt-in-your-mouth smoked pork dish, you will need:
- Pork shoulder butt. This has a good balance of meat and fat, which keeps the pork moist and tender during the slow-cooking process. A picnic roast can also be used.
- Liquid smoke. Infuses the meat with a smoky flavor (since we won't be cooking in an underground oven). Most liquid smoke is gluten-free but be sure to check the label.
- Kosher salt. You can also use Alaea salt or Himalayan salt but you might have to use more.
Brining (optional)
While it's not necessary to brine a pork shoulder butt, I feel like it enhances the natural flavor of the meat and helps it stay even more juicy and tender.
To brine a pork shoulder butt:
- Make the brine (see recipe card notes)
- Fully submerge the pork in the brine for 4 to 24 hours. I like to do mine for about 24 hours.
- When the time is up, remove the pork and pat it dry.
Pork shoulder butt is an already flavorful and tender cut of meat. Brining is completely optional and turns out delicious either way. I've made this recipe many times without brining or searing and the results are amazing!
Searing (optional)
Searing the pork butt before cooking is a completely optional step that can enhance the flavor and texture of the meat. By searing the meat, it creates a flavorful crust that seals in the juices, resulting in an even more moist and tender shredded pork dish.
To sear a pork shoulder butt:
- Remove the butt from the refrigerator and let it sit on the counter for 30 minutes to 1 hour.
- Heat a large skillet over high heat and add a couple of tablespoons of oil.
- Once the oil is hot, add the pork to the skillet and cook for a few minutes on each side until a brown crust forms.
- Transfer the seared pork shoulder butt to the slow cooker.
While searing can add extra flavor, it is not necessary for making delicious kalua pork. If you're short on time or just prefer not to sear the meat, you can still achieve excellent results by simply seasoning the pork with salt and liquid smoke and slow-cooking it.
Slow-cooking
Bring the meat to room temperature. Let it sit on the counter for 30 minutes to 1 hour, but no more than 2 hours.
Now, for the easiest part of the recipe!
Take your pork shoulder butt (brined, seared, or straight out of the package) and pat it dry with some paper towels.
Brush all sides with liquid smoke and sprinkle with salt. Place the pork butt in the slow cooker and add ½ cup of water (optional).
Cover the slow cooker and cook for 8 to 10 hours, or until it is tender and falling apart. Shred the meat and return it to the slow cooker.
Serving
Kalua Pig is a beloved Hawaiian dish that is not only delicious, but it's highly versatile. This slow-cooked smoky pork can be served in so many ways:
- Serve kalua pork as a main dish with rice and cabbage. This is my Hawaiian husband's favorite way to eat this pork.
- Pile it high on some homemade gluten-free dinner rolls or hamburger buns.
- Dice it up and add it to fried rice, along with some vegetables and eggs, for a tasty and satisfying meal.
- Make a true Hawaiian pizza with kalua pork, pineapple, and red onions.
Don't be afraid to get creative with your leftover pork!
Tips & Tricks
Wrap the pork in banana leaves. If you can find banana leaves, wrap the pork in them before placing it in the slow cooker. This will add an extra layer of flavor.
Don't add too much liquid. The pork will release a lot of juice as it cooks, so you won't need to add much water to the slow cooker.
Cook on LOW. Slow cooking is the key to achieving tender and flavorful kalua pork. Cook it on low for 8 to 10 hours, or until the pork shreds easily with a fork.
Recommended tools
- 7-quart slow cooker. This is the easiest way to make kalua pork at home. Set it and forget it and you'll have the most tender, flavorful meat.
- Bear Paws. Shred your pork super fast with a pair of meat-shredding claws!
Storage
After the leftover pork has cooled, transfer it to an airtight container. Store it in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Reheat kalua pork in the microwave, on the stovetop, or in the oven.
More party foods
- Pistachio Fluff Salad
- Creamy Deviled Egg Potato Salad
- Gluten-Free Baked Jalapeno Poppers
- Gluten-Free Deviled Strawberries
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Recipe
Kalua Pork
Equipment
Ingredients
- 6 lbs pork shoulder butt boneless
- 1 tablespoon kosher salt Hawaiian salt, or course Himalayan salt
- 1 tablespoon liquid smoke
- ½ c water optional
Instructions
BRINE (optional)
- Make the brine (see recipe notes).
- Fully submerge the pork in the brine for 4 to 24 hours. (I do mine for 24 hours)
- When the time is up, remove the pork and pat it dry.
SEAR (optional)
- Remove the butt from the refrigerator and let it sit on the counter for 30 minutes to 1 hour.
- Heat a large skillet over high heat and add a couple of tablespoons of oil. Once the oil is hot, add the pork to the skillet and cook for a few minutes on each side until a brown crust forms.
- Transfer the seared pork shoulder butt to the slow cooker.
SLOW COOKER
- Take your room temperature pork shoulder butt and pat it dry with some paper towels.
- Brush all sides with liquid smoke and sprinkle with salt. Place the pork butt in the slow cooker and add ½ cup of water (optional).
- Cover the slow cooker and cook for 8 to 10 hours, or until it is tender and falling apart. Shred the meat and return to the slow cooker.
Notes
- ½ gallon water
- ¼ cup + 2 tablespoons kosher salt
- ¼ cup granulated sugar
Nutritional Information
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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