Slow Cooker Kalua Pig

Ingredients

• 3–4 pounds boneless pork shoulder (also called pork butt), trimmed of excess fat
• 1 tablespoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper
• 1/4 cup water or chicken broth (optional, for moisture)
• Optional: 1–2 teaspoons Hawaiian sea salt or coarse salt, for finishing

Instructions

1. 1. Prepare the Pork:
      • Pat the pork shoulder dry with paper towels to ensure proper seasoning adherence.
      • In a small bowl, mix together the garlic powder, onion powder, kosher salt, and black pepper. Rub this spice blend evenly over the surface of the pork.
   2. Add Liquid Smoke:
      • Place the seasoned pork in the slow cooker. Drizzle the liquid smoke evenly over the top of the pork, rubbing it gently into the meat to distribute the flavor.
   3. Cook Low and Slow:
      • If desired, pour 1/4 cup of water or chicken broth into the bottom of the slow cooker to prevent sticking and add a bit of extra moisture.
      • Cover the slow cooker and cook on low for 8–10 hours or on high for 5–6 hours , until the pork is fork-tender and easily shreds apart.
   4. Shred the Pork:
      • Once the pork is fully cooked, remove it from the slow cooker and place it on a large cutting board or in a large bowl.
      • Use two forks to shred the meat into bite-sized pieces, discarding any large chunks of fat if necessary.

1. Optional Finishing Touches:
   • For an authentic touch, sprinkle Hawaiian sea salt or coarse salt over the shredded pork and toss to combine. This step mimics the traditional flavor profile of Kalua pig.
2. Serve and Enjoy:
   • Serve the shredded pork as is or use it in various dishes such as sliders, tacos, or over steamed white rice. Garnish with fresh cilantro, green onions, or a squeeze of lime juice for added brightness.

Tips and Variations

• Smokier Flavor: If you want a deeper smoky taste, increase the liquid smoke by 1/2 teaspoon, but be cautious—too much can overpower the dish.
• Crisp It Up: For a texture similar to traditionally roasted Kalua pig, spread the shredded pork on a baking sheet, drizzle with a little reserved juices, and broil in the oven for 3–5 minutes until edges are crispy.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave with a splash of broth to retain moisture.

Serving Suggestions

• Classic Plate Lunch: Serve with steamed white rice, macaroni salad, and pickled vegetables.
• Tacos or Sliders: Use soft tortillas or slider buns, topped with coleslaw, pineapple salsa, or sriracha mayo.
• Bowl Style: Combine with brown rice, quinoa, or cauliflower rice, and garnish with avocado slices, sesame seeds, and soy sauce.

Yield

Serves 6–8 people, depending on portion size.

Enjoy this easy, flavorful slow cooker Kalua pig that captures the essence of Hawaii without needing an underground imu (traditional cooking pit). It’s a crowd-pleasing dish that requires minimal prep but delivers maximum taste!