3-Ingredient Slow Cooker Kalua Pig is a breathtakingly simple yet profoundly flavorful dish that brings the authentic taste of a traditional Hawaiian luau directly to your kitchen with minimal effort. This recipe is a masterclass in minimalist cooking, proving that with just a few high-quality ingredients and the transformative power of time, you can achieve a result that is both rustic and elegant. The star of the dish is a whole pork shoulder, a well-marbled cut that becomes unbelievably tender and juicy through a long, slow braise. It is seasoned exclusively with Alaea sea salt, a Hawaiian red clay salt that imparts a unique, earthy minerality, and a touch of liquid smoke, which masterfully replicates the smoky flavor traditionally achieved by cooking the pig in an underground oven, or imu. The process of piercing the meat before cooking allows these two powerful flavor agents to penetrate deep into the pork, resulting in every single shred being perfectly seasoned from the inside out.
The true brilliance of this recipe lies in its unwavering commitment to simplicity and its foolproof method. There is no searing, no chopping, and no complicated steps—just three ingredients placed in a slow cooker and forgotten for the better part of a day. The extended cook time on low is not a suggestion but the key to the dish’s success; it gently breaks down the tough collagen in the pork shoulder, transforming it into a melt-in-your-mouth texture that is effortlessly shreddable with just two forks. The final, optional step of broiling the shredded pork provides a delightful contrast of crispy, caramelized edges against the otherwise succulent and moist meat. This Kalua Pig is incredibly versatile, serving as the perfect centerpiece for a tropical-themed party, a delicious filling for tacos or sliders, or simply served over a bed of rice with a side of fresh pineapple for a complete and deeply satisfying meal.
Why You’ll Love This Recipe:
- Ultimate Simplicity: With only three ingredients and a “set it and forget it” method, this is one of the easiest, most hands-off recipes you will ever make.
- Authentic Luau Flavor: It captures the essential smoky, salty, and savory taste of traditional Hawaiian Kalua pork without requiring a pit in your backyard.
- Exceptionally Tender and Juicy: The long, slow cooking process guarantees pork that is fall-apart tender and incredibly moist.
- Incredibly Versatile: Use the shredded pork for tacos, rice bowls, sandwiches, salads, or as a main course with classic Hawaiian sides like macaroni salad and rice.
Ingredients:
- 5 pounds boneless pork shoulder (Boston butt)
- 1 tablespoon Alaea sea salt (Hawaiian Red Salt)
- 1 tablespoon liquid smoke
Instructions:
Step 1: Prepare the Pork
Using a fork or the tip of a sharp knife, pierce the pork shoulder deeply all over its surface. This creates channels for the salt and liquid smoke to penetrate the meat, ensuring it is flavorful throughout.
Step 2: Season Generously
Rub the Alaea sea salt evenly over the entire surface of the pork shoulder, pressing it into the meat and the pierced holes.
Step 3: Assemble in the Slow Cooker
Place the seasoned pork shoulder directly into the bowl of your slow cooker. Drizzle the liquid smoke evenly over the top of the pork.
Step 4: Slow Cook to Perfection
Cover the slow cooker with the lid and cook on the LOW setting for 14-16 hours. Do not open the lid during cooking. The pork is done when it is extremely tender and easily pulls apart with a fork.
Step 5: Shred the Pork
Carefully transfer the pork shoulder to a large bowl or cutting board. Using two forks, shred the meat, discarding any large pieces of excess fat. The meat will release a significant amount of flavorful juices.
Step 6: Crisp (Optional) and Serve
For an optional crispy texture, spread the shredded pork in a single layer on a baking sheet. Place it under a preheated broiler for 3-5 minutes, watching closely, until the edges are slightly crisped and caramelized. Moisten the pork with some of the reserved cooking juices from the slow cooker before serving.
Tips:
- Do Not Substitute the Salt: Alaea sea salt is integral to the authentic flavor. If you absolutely cannot find it, use 1 ½ tablespoons of a high-quality coarse sea salt, but the flavor profile will be different.
- Trust the Long Cook Time: The 14-16 hour window on low is ideal for breaking down the connective tissue without drying out the meat. Cooking on high is not recommended, as it will not yield the same tender result.
- Do Not Add Liquid: It may seem counterintuitive, but the pork will release more than enough of its own juices to create a braising liquid. Adding extra water or broth will dilute the intense, concentrated flavor.
- Save the Juices: After shredding, mix some of the incredible cooking liquid back into the pork to keep it moist and flavorful.
Storage Options:
- Refrigerator: Store the cooled pork and its juices in an airtight container in the refrigerator for up to 4 days.
- Freezer: This pork freezes exceptionally well. Portion it with some of its juices into freezer-safe bags or containers. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of its juices, or in the microwave, covered, until heated through.
