Kalua Pig in a Slow Cooker
Kalua Pig is a tender Hawaiian-style shredded pork dish.A pork shoulder is seasoned simply with salt and smoky flavor.Slow cooking allows the meat to become exceptionally tender.The pork cooks in its own flavorful juices for maximum moisture.After shredding, the meat absorbs the savory cooking liquid.Serve it with rice, cabbage, macaroni salad, or your favorite sides.
Ingredients
- 2.5–3 kg boneless or bone-in pork shoulder
- 1½–2 tablespoons Hawaiian sea salt or coarse sea salt, adjusted to taste
- 1½ tablespoons liquid smoke
- ½ cup water or unsalted chicken broth
- 1 small head green cabbage, optional, for serving or cooking
- Steamed white rice, for serving
Instructions
Prepare the Pork
- Pat the pork shoulder dry with paper towels.Trim away only excessive areas of surface fat. Leaving some fat on the pork helps keep the meat moist and flavorful during the long cooking process.
Season the Pork
- Place the pork shoulder in a large bowl or directly in the slow cooker.Rub the sea salt evenly over all sides of the meat.Drizzle the liquid smoke over the pork and rub it gently into the surface.
Add the Cooking Liquid
- Pour the water or unsalted chicken broth into the bottom of the slow cooker.The liquid should sit around the pork rather than completely cover it.
Start Slow Cooking
- Cover the slow cooker securely.Cook on LOW for 8–10 hours, or until the pork is exceptionally tender and can be easily pulled apart with a fork.Avoid opening the lid unnecessarily because each opening releases heat and moisture.
Check the Pork
- Toward the end of cooking, test the pork with two forks.If it separates easily and feels very tender, it is ready to shred.For food safety, pork should reach a safe internal temperature, and for pulled-pork texture it is typically cooked considerably beyond the minimum temperature until collagen has broken down and the meat is tender.
Rest the Meat
- Carefully transfer the cooked pork to a large cutting board or baking dish.Let it rest for approximately 10–15 minutes.Reserve the cooking juices in the slow cooker.
Shred the Pork
- Use two forks to pull the pork into bite-sized strands.Discard large pieces of excess fat, bone, or connective tissue.
Return the Pork to the Juices
- Return the shredded pork to the slow cooker.Stir it into the reserved cooking juices.Allow it to sit on the warm setting for approximately 10–15 minutes so the meat can absorb the flavorful liquid.
Add Cabbage if Desired
- For a simple Hawaiian-inspired meal, add chopped cabbage during the final portion of cooking or steam it separately.The cabbage can be served underneath or alongside the shredded pork.
Serve
- Spoon the tender Kalua Pig over steamed white rice.Garnish with green onions or sesame seeds if desired.Serve with cabbage, macaroni salad, roasted vegetables, or a fresh pineapple side.
Notes
- Pork shoulder works best: Its fat and connective tissue break down beautifully during slow cooking.
- Don't use too much salt: The meat reduces slightly during cooking, so season conservatively.
- Liquid smoke is optional: It helps reproduce the smoky character associated with traditional imu cooking.
- Don't cover the pork completely with liquid: Slow cooking produces additional juices.
- Bone-in pork adds flavor: It can also make the meat especially tender.
- Reserve the cooking juices: They are important for keeping the shredded pork moist.
- Remove excess fat after cooking: Some fat is desirable, but large pieces can be discarded.
- Taste after shredding: Adjust salt only after the meat has been mixed with its juices.