Kalua Pig, a traditional Hawaiian dish, is known for its tender, smoky, and flavorful pork. While traditionally prepared in an underground oven called an imu, this easy slow cooker version captures the essence of Kalua Pig with just three simple ingredients. Perfect for busy days, this recipe requires minimal effort but delivers maximum flavor. Let’s dive into the recipe and learn how to make this delicious Kalua Pig step-by-step.
Ingredients
- 4-5 pound pork butt or shoulder roast
- 2 tablespoons Hawaiian sea salt or coarse kosher salt
- 1 1/2 tablespoons liquid smoke
Instructions
Step 1: Prepare the Pork
- Trim Fat: Trim excess fat from the pork butt or shoulder roast if desired. Leave some fat to keep the meat moist during cooking.
- Season the Pork: Rub the pork roast all over with the Hawaiian sea salt or coarse kosher salt. Ensure the salt is evenly distributed to enhance the flavor.
Step 2: Add Liquid Smoke
- Add Liquid Smoke: Place the pork roast in the slow cooker. Pour the liquid smoke evenly over the pork, ensuring it is well-coated.
Step 3: Slow Cook the Pork
- Set Slow Cooker: Cover the slow cooker with the lid and set it to cook on low for 8-10 hours. Alternatively, you can cook it on high for 4-6 hours, but low and slow yields the best results.
- Check for Doneness: The pork is done when it is tender and easily shreds with a fork. The internal temperature should reach at least 195°F (90°C).
Step 4: Shred and Serve
- Shred the Pork: Remove the pork from the slow cooker and place it on a large cutting board. Using two forks, shred the meat into bite-sized pieces. Discard any large pieces of fat.
- Return to Slow Cooker: Return the shredded pork to the slow cooker. Mix it with the remaining juices in the pot to keep it moist and flavorful.
Serving
- Serve: Serve the Kalua Pig hot, garnished with additional Hawaiian sea salt if desired. It pairs perfectly with traditional Hawaiian sides like rice, macaroni salad, and steamed cabbage. Enjoy!
Cooking Notes
- Liquid Smoke: The liquid smoke adds a distinctive smoky flavor reminiscent of the traditional imu-cooked pork. Use hickory or mesquite liquid smoke for the best results.
- Salt: Hawaiian sea salt is ideal for its coarse texture and mineral content. If unavailable, coarse kosher salt works as a great substitute.
- Slow Cooking: Cooking the pork on low heat for an extended period ensures the meat becomes incredibly tender and flavorful.
Frequently Asked Questions
Q: Can I use a different cut of pork? A: Pork butt or shoulder roast is preferred due to its marbling and tenderness when slow-cooked. However, pork loin or tenderloin can be used but may result in a leaner and less tender dish.
Q: How do I store leftovers? A: Store any leftover Kalua Pig in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop before serving.
Q: Can I freeze Kalua Pig? A: Yes, you can freeze the cooked and shredded Kalua Pig. Place it in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Keto/Low Carb Version
This recipe is naturally keto and low-carb friendly as it uses only pork, salt, and liquid smoke. Ensure the liquid smoke used does not contain any added sugars or carbs.
3-Ingredient Slow Cooker Kalua Pig is a simple yet flavorful dish that brings the taste of Hawaii to your kitchen. With minimal ingredients and effort, you can enjoy tender, smoky pork that’s perfect for any meal. Try this recipe today and savor the delicious flavors of traditional Hawaiian cuisine!
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