Savor the Soulful Flavors of Hawaiian Kalua Pig with Your Slow Cooker

Imbued with the soulful essence of Hawaiian luau tradition, Kalua Pig is a much-revered dish that typically requires an imu—a type of underground oven. Although we might be miles away from the tropical breezes and sandy shores, the slow cooker offers a practical and surprisingly effective way to recreate this dish at home. The allure of Kalua Pig lies in its simplicity and versatility; it’s a perfect recipe for busy folks who crave a taste of island cuisine or for anyone looking to wow guests at their next potluck. The savory, tender results make the wait well worth it, and it’s easy enough for any level of cook to tackle.

While the Kalua Pig is hearty and flavorful enough to stand on its own, you can envelop it in the full Hawaiian dining experience by serving it with steamed white rice and a side of lomi-lomi salmon. For a more mainland twist, consider a refreshing coleslaw or roasted vegetables. Don’t overlook the classic bun though; this succulent pork makes for an unforgettable pulled pork sandwich that’ll transport your taste buds straight to the islands.

3-Ingredient Slow Cooker Kalua Pig

Servings: 8

Ingredients

• 5 pounds of boneless pork shoulder
• 1 tablespoon of Alaea sea salt (Hawaiian Red Salt)
• 1 tablespoon of liquid smoke

Directions

Step 1: Pierce the Pork

Pierce the pork all over with a fork or sharp knife to allow flavors to penetrate deeply. This step ensures that the salt and liquid smoke infuse the meat thoroughly, resulting in a rich, savory flavor.

Step 2: Rub with Salt

Generously rub the pork shoulder with the Alaea sea salt, ensuring even coverage all around. The distinctive red color of the salt adds to the authenticity and visual appeal of the dish.

Step 3: Add Liquid Smoke

Place the salted pork in the slow cooker and add the liquid smoke, drizzling it over the top. The liquid smoke mimics the traditional Hawaiian smoking process, imparting a deep, smoky flavor to the meat.

Step 4: Slow Cook

Cover the slow cooker and set it to cook on low for about 16 hours. You read that right—one to truly savor the flavors, patience is key. The slow cooking process tenderizes the meat, making it fall-apart tender.

Step 5: Shred the Pork

After the cooking time has elapsed, the pork should be exceptionally tender. Shred the meat with two forks, removing any excess fat, if desired. Shredding the meat allows the flavors to distribute evenly.

Step 6: Optional Crisping

If you’d like a bit of crispness, you can transfer the shredded pork to a baking sheet and broil it briefly before serving. This step adds a delightful texture contrast to the tender meat.

Variations & Tips

Alaea Salt Substitute

Should Alaea salt be challenging to find, kosher salt can be used but begin with a slightly lesser quantity and adjust to taste. The unique flavor of Alaea salt enhances the dish, but kosher salt works as a fine substitute.

Adding Banana Leaves

Some folks will add a banana leaf over the pork before cooking to impart a subtle, earthy flavor. While banana leaves might be available in some specialty markets, it’s not crucial for this recipe. The leaf adds an extra layer of authenticity and aroma.

Sauce Pairings

Once shredded, the pork pairs beautifully with a variety of sauces, but try it first in its natural state to appreciate the delicate balance of smoke and salt. Experiment with barbecue sauce, hoisin sauce, or even a simple garlic aioli for different flavor profiles.

Slow Cooking Secret

Remember, the secret to outstanding Kalua Pig is in the slow cooking; do not be tempted to rush the process by setting your cooker to high. The low and slow method ensures the meat becomes incredibly tender and flavorful.

Freezing and Storing

This pork freezes wonderfully, making it a fantastic make-ahead dish. Store in airtight containers and thaw in your refrigerator for a quick and satisfying meal. It’s perfect for meal prep and ensures you always have a delicious option on hand.

Frequently Asked Questions (FAQs)

Can I use a different cut of pork?

Yes, while pork shoulder is preferred for its fat content and tenderness, you can use pork butt or even pork loin. Just adjust cooking times accordingly, as leaner cuts may cook faster.

How do I store leftovers?

Store any leftover Kalua Pig in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the shredded pork in portion-sized containers for up to 3 months.

What if I can’t find liquid smoke?

Liquid smoke is available in most grocery stores, but if you can’t find it, you can omit it. The dish will still be delicious, though it will lack the smoky depth that liquid smoke provides.

Can I cook it on high for a shorter time?

While cooking on high might speed up the process, the best results come from slow cooking on low. If you must cook it faster, check the pork for tenderness after 8-10 hours on high.

What side dishes go well with Kalua Pig?

Traditional Hawaiian sides like steamed white rice and lomi-lomi salmon are excellent choices. For a mainland twist, try coleslaw, roasted vegetables, or even a simple green salad.

By following this guide, you can enjoy the rich, smoky flavors of Kalua Pig right from your slow cooker. This dish is not only a nod to traditional Hawaiian cuisine but also a versatile addition to any meal, whether served on its own or as part of a larger feast. Enjoy the taste of the islands in the comfort of your home!