3-Ingredient Slow Cooker Kalua Pig

A tender, smoky shredded pork recipe inspired by traditional Hawaiian cuisine—made with just three ingredients and your slow cooker. With fall-apart texture, rich salt-kissed flavor, and a hint of wood-smoked depth from liquid smoke, this easy version of kalua pig brings the taste of Hawaii to your kitchen without needing an imu (underground oven). Perfect for tacos, sandwiches, or plate lunches!

Why You’ll Love This Recipe

This isn’t just pulled pork—it’s island comfort in a bowl. Traditionally cooked for hours in an underground pit, real kalua pig is a centerpiece of Hawaiian luaus. This simplified version captures that same deep, savory flavor using only pork, salt, and liquid smoke, then slow-cooks it until it shreds effortlessly with a fork.

Perfect for:

• Weeknight dinners
• Meal prep
• Tacos, sliders, or rice bowls
• Freezing for future quick meals

🍖 “I made this for my potluck,” said one home cook. “Everyone thought I spent all day cooking!”

Ingredients

• 1 (4–5 lb) pork butt or pork shoulder roast (also called picnic roast)
• 2 tbsp Hawaiian sea salt, kosher salt, or coarse grey salt (avoid fine table salt—it’s too intense)
• 1½ tbsp liquid smoke (hickory or mesquite flavor; key for authentic taste)

✅ Optional but recommended: Add 1 whole onion or 1 cup water to the bottom of the slow cooker to prevent sticking and add moisture.

Step-by-Step Instructions

1. Prep the Pork

• Pat the pork roast very dry with paper towels—this helps the seasoning stick.
• Use a fork to prick holes all over the surface—this lets the salt and smoke flavor penetrate deeper.
• In a small bowl, mix salt and liquid smoke. Rub the mixture all over the pork, massaging it into every crevice.

✅ Pro Tip: Let it sit 30 minutes at room temp for better absorption (optional).

2. Slow Cook Low & Slow

• Place the seasoned pork directly into the slow cooker (no liquid needed, but see tip below).
• Cover and cook on LOW for 8–10 hours.
  • At 8 hours: Tender, shredable
  • At 10 hours: Melts-in-your-mouth, ultra-forkable

✅ Flip halfway? If you can, flip the pork once around hour 5—but it’s not essential.

💡 Helpful Tip: For extra juiciness, place a halved onion or pour 1 cup water into the base before adding pork. Prevents scorching and adds subtle sweetness.

3. Shred Like a Pro

• Carefully remove the pork and place on a large cutting board or in a big bowl.
• Use two forks to pull the meat apart into bite-sized pieces.
• As you shred, remove large chunks of fat for cleaner flavor.
• Optional: Skim excess fat from the juices, then drizzle ¼–½ cup back over the pork for added moisture and flavor.

4. Serve & Enjoy

• Serve warm in your favorite ways:
  • Over steamed white or brown rice
  • In soft tortillas with cabbage slaw and pineapple salsa (make Kalua Pig Tacos!)
  • On Hawaiian buns as sliders
  • With mac salad for a full Hawaiian Plate Lunch
  • Stuffed into baked potatoes or nachos

✅ Garnish ideas: Chopped green onions, pickled red onions, fresh cilantro, or a squeeze of lime.

You Must Know

• Pork shoulder = best choice —its marbling breaks down into juicy tenderness during long cooking.
• Don’t skip pricking the meat —helps seasoning go deep.
• Liquid smoke is essential —it mimics the smoky flavor of traditional roasting.
• No added sugar or liquids needed —the pork self-bastes beautifully.
• It freezes perfectly —portion and freeze for up to 3 months.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave with a splash of broth or water.
• Freeze shredded pork in portions (with some juice) for up to 3 months—thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Pair with pineapple chunks or grilled fruit for sweet contrast.
• Make DIY taco bars with toppings like avocado, sour cream, and mango salsa.
• Double the batch and freeze half for future weeknights.
• Great for lunchboxes (reheat safely).

Cultural Context

Kalua pig is a staple of Native Hawaiian cuisine, traditionally prepared by wrapping the pork in banana leaves and slow-cooking it in an imu (earth oven) for 6–8 hours. The name “kalua” means “to cook in an underground oven.” This modern adaptation honors that heritage while making it accessible to home cooks everywhere—using simple tools and bold flavor to bring the spirit of aloha to your table.

Pro Tips

• Double the recipe? Yes—perfect for crowds or freezing.
• Want more moisture? Add ½ cup water or broth before cooking.
• Make ahead: Shred and refrigerate 1–2 days ahead. Reheat when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I cook it on HIGH?
A: Yes—but reduce time to 5–6 hours. LOW is best for tenderness.

Q: Why is my pork dry?
A: Likely overcooked or lean cut. Stick to pork shoulder and don’t exceed 10 hrs on LOW.

Q: Is this gluten-free?
A: Yes—just verify labels on liquid smoke (some brands add preservatives).

Q: Can I use a pressure cooker?
A: Absolutely! Cook on High Pressure for 90 minutes, natural release 15 mins.

Q: Can I add vegetables?
A: Yes! Add carrots, onions, or cabbage in the last 2–3 hours.

Allergy Information

Contains: none inherently.
Gluten-free: Yes (verify liquid smoke label).
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on specialty salts and liquid smoke.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings (3 oz each)

• Calories: 280
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Protein: 25g
• Sodium: 580mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This pork doesn’t shout. It emerges tender from the slow cooker, smoky and fragrant, saying everything a great meal should: “Pull me apart. Share me. This is good.” That’s how the best ones begin—not with fanfare, but with fire, flavor, and someone who says, “Let’s make it special.”