Easy Slow Cooker Kalua Pig is so easy to make and takes me back to Hawaii everytime! Aloha! Learn my tips to help get a taste similar to the smoked shredded kalua pig!
Brief history on what this dish even is….. Kalua pig is Hawaiian style shredded pork. In Hawaii the whole pig is roasted underground in an underground smoker grill of sorts called an imu……
Ok so you don’t have an imu, you don’t have that ticket to make to Hawaii for your dream vacation just yet, or you’re reminiscing like me about your time in Hawaii….. Here is the slow cooker version that is damn near close to the real deal. When I lived in Hawaii I made this many times in my slow cooker with many of my local Hawaiian friends psyched out at how it tasted like the real thing!
This is another easy go to meal guys and gals for those busy work nights. It is a very versatile dish that allows you to make large amounts to incorporate into other dishes. One night you can have a Hawaiian style meal, the next night you can make tacos, and my personal favorite is Kalua pig quesadillas (more info to come on home to make these meals out of this dish to stretch your dollar).
This slow cooker version is juicy, tender, and has that hint of smoky flavor like it’s really been smoked underground with no one overworked trying to build that imu. Enough talking… Let’s get to it and slow cook this bad boy in the slow cooker for our next Lau party or Hawaiian themed dinner night!
P.S. If you want more Hawaiian Style Recipes I have shared, check out my Mango Cheesecake with Macadamia Nut Crust, Hawaii Garlic Shrimp, Kalua Pig Pulled Pork Quesadillas, Hawaiian Island Style Fried Rice.
- Red Hawaiian Sea Salt
- ¼ cup liquid smoke
- 2 and ½ tablespoons liquid smoke
- 3 pound pork butt
- Place your pork butt into your slow cooker.
- Use a knife or fork to poke holes throughout the pork butt meat.
- Pour the ¼ cup of liquid smoke over the pork butt meat.
- Sprinkle the Hawaiian red salt on each side of the pork butt.
- Cook for the meat on low in the slow cooker for about 8 to 9 hours.
- Remove the cooked meat from the slow cooker and lightly shred the meat with a fork making sure to remove the fat pieces.
- Don’t forget to reserve about ¼ to ½ cup of the juices from the slow cooker.
- Then, add the other 2 and ½ tablespoons of liquid smoke to the shredded meat.
- Add the reserved juices to the meat as well.
- Then lightly toss the meat to get all those flavors mixed together.
You can salt the reserved juices to taste if that is not enough salt for you….
You can place your reserved juices from the slow cooker in the freezer for about 20 minutes to help the fat separate from the juices to reduce your fat content. The fat will separate and become solid at the top of the juices, and then all you have to do is scoop the fat off the top.
Meal Planning Tip:
This cooked meat freezes well in the freezer for future use.