3-Ingredient Slow Cooker Kalua Pig – Authentic Hawaiian Flavor Made Easy
Craving a taste of the islands without boarding a plane? This 3-Ingredient Slow Cooker Kalua Pig brings the iconic smoky, savory flavors of traditional Hawaiian luau pork right to your kitchen — with just three ingredients and almost no effort.
Inspired by the traditional Kalua pork, which is roasted in an underground imu oven, this slow cooker version delivers authentic flavor with modern convenience. Juicy, tender, and deeply seasoned, it’s perfect for sandwiches, rice bowls, tacos, or just enjoyed on its own.
Ingredients
All you need are 3 simple ingredients to make this rich and flavorful dish:
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5 pounds boneless pork shoulder (also called pork butt)
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1 tablespoon Alaea sea salt (Hawaiian Red Salt for authentic flavor)
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1 tablespoon liquid smoke (mesquite or hickory flavored)
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Can’t find Hawaiian salt? Use coarse sea salt as a substitute — just reduce the amount slightly to avoid over-salting.
Step-by-Step Instructions
Step 1: Prepare the Pork
Start by piercing the pork shoulder all over with a fork or sharp knife. This step allows the salt and smoke to fully penetrate the meat, giving you maximum flavor in every bite.
Step 2: Season the Pork
Generously rub the pork with 1 tablespoon of Alaea sea salt, making sure to coat all sides evenly. This unique red Hawaiian salt not only seasons the pork but also adds subtle mineral richness.
Step 3: Add Liquid Smoke
Place the pork in the slow cooker, then drizzle 1 tablespoon of liquid smoke over the top. This gives the pork its signature smoky flavor — just like it was cooked in an underground imu oven.
Step 4: Slow Cook
Cover the slow cooker and set it to LOW heat.
Cook for 16 hours — yes, 16 hours — for fall-apart, juicy perfection.
It’s a long cook time, but this slow method mimics traditional Hawaiian cooking, breaking down the pork into irresistibly tender strands.
Step 5: Shred the Pork
Once cooking is complete, use two forks to shred the pork directly in the slow cooker. Discard any large pieces of fat as you go.
Stir the shredded pork back into the cooking juices to soak up all that smoky flavor.
Optional Step: Crisp It Up
If you prefer crispy edges, spread the shredded pork on a baking sheet and place it under the broiler for 3–5 minutes. Watch closely — it crisps fast!
Serving Suggestions
Kalua Pig is incredibly versatile and can be served in a variety of ways:
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Traditional: Serve with steamed white rice and cabbage
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Taco-style: Use in soft tortillas with pineapple salsa
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Sandwiches: Pile on Hawaiian sweet rolls or buns
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Bowl meals: Combine with rice, pickled veggies, and spicy mayo
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Party sliders: Serve mini portions for potlucks or luaus
Tips & Variations
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Pork shoulder is best due to its fat content, which keeps the meat moist. Don’t use lean cuts.
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Make ahead: Kalua pig can be made 1–2 days in advance and reheated.
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Freeze leftovers in portions for up to 3 months.
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No slow cooker? Use a Dutch oven and cook at 300°F (150°C) for 6–7 hours tightly covered.
Final Thoughts
With only three ingredients, this Slow Cooker Kalua Pig recipe is the ultimate in flavorful simplicity. It’s a true taste of Hawaii that anyone can make at home — no pit oven required. Whether for family dinner or feeding a hungry crowd, this dish delivers tender, smoky, and unforgettable pork every single time.
Don’t forget to save, share, or pin this recipe — it’s one you’ll come back to again and again!