3-Ingredient Slow Cooker Kalua Pig
Kalua Pig is a traditional Hawaiian dish known for its smoky, salty flavor and melt-in-your-mouth tenderness.
This slow cooker version recreates that same island-style magic with just three ingredients—making it perfect for easy home cooking that tastes like a luau feast.
Why People Will Love This Recipe:
Only 3 ingredients: No fuss, no complicated prep—just pure, delicious flavor.
Deep smoky flavor without a pit: Liquid smoke delivers traditional kalua taste right in your kitchen.
Incredibly tender and juicy: Slow cooking guarantees fall-apart pork every time.
Versatile and crowd-pleasing: Serve it in tacos, sliders, bowls, or on its own.
Great for meal prep or parties: It makes a large batch and reheats beautifully.
Key Ingredients:
Pork butt (or shoulder): A well-marbled cut that becomes ultra-tender after slow cooking.
Hawaiian sea salt (or kosher salt): Adds depth and draws out moisture to create juicy meat.
Liquid smoke: Mimics the earthy, smoky flavor of traditional underground cooking (imu).
3-Ingredient Slow Cooker Kalua Pig
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
Dry the pork roast thoroughly with paper towels, then use a fork to pierce the meat all over. This helps the flavor absorb more deeply.
Evenly sprinkle the salt and pour the liquid smoke over the pork, then massage the seasonings into every surface of the roast.
Transfer the pork to the slow cooker and cover with the lid.
Cook on low heat for 8 to 10 hours, flipping the roast once about halfway through to ensure even cooking.
When the pork is extremely tender and shreds easily, carefully remove it from the slow cooker. Use two forks to pull the meat apart into bite-sized pieces.
Serve hot over steamed rice, stuffed into tacos or buns, or enjoy it on its own with your favorite sides!
Recipe Notes:
Choose the right cut: Use a pork butt or pork shoulder for best results. These cuts are well-marbled with fat, which breaks down during slow cooking and keeps the meat tender and juicy.
Don’t skip the fork-pricking step: Piercing the pork allows the salt and liquid smoke to penetrate more deeply, seasoning the meat from the inside out.
Massage the seasonings in well: Take a minute to rub the salt and liquid smoke thoroughly all over the pork. Even seasoning ensures every bite is flavorful.
Low and slow is best: Cooking on low for 8–10 hours helps the pork become perfectly tender and shreddable. Avoid rushing this on high heat unless you’re short on time.
Flip halfway for even cooking: It’s optional, but turning the roast halfway through helps all sides absorb flavor and cook evenly.
Don’t discard the juices: The pork releases flavorful liquid as it cooks. After shredding, add some of this back in to keep the meat moist and extra flavorful.
Add fried cabbage or greens: Traditionally served with cooked cabbage in Hawaii, you can sauté cabbage or kale in a bit of the pork drippings for a delicious side.
Scale easily for crowds: This recipe can be doubled in a large slow cooker for parties or meal prep. Leftovers freeze and reheat well.
Nutrition Information
(Approx. per serving, based on 8 servings):
Calories: ~330 | Protein: ~28g | Fat: ~23g | Carbohydrates: 0g | Sodium: ~800mg
Kitchen Tools:
Slow cooker (6 qt or larger)
Forks (for shredding)
Measuring spoons
Paper towels
Tongs (optional for flipping roast)
Recipe Swaps & Variations:
Different cuts: Pork shoulder or picnic roast can also be used.
No liquid smoke? Try smoked paprika or smoked salt as a backup (not the same, but adds smokiness).
More seasoning: Add garlic powder, onion powder, or bay leaves for extra depth.
Oven version: Wrap seasoned pork in foil and bake at 300°F for 5–6 hours, flipping halfway.
How to Store Leftovers:
Refrigerator: Store in an airtight container with some cooking liquid for up to 4 days.
Freezer: Portion into freezer bags with some juice and freeze for up to 3 months.
Reheat: In a skillet, microwave, or oven with a splash of broth or leftover juice to keep moist.
Food & Drink Pairings:
Sides: Steamed white rice, Hawaiian macaroni salad, cabbage slaw, grilled pineapple, or sweet rolls.
Drinks: Iced tea, pineapple juice, mai tais, or coconut water.
Toppings: Green onions, teriyaki drizzle, or a scoop of pineapple salsa.
Frequently Asked Questions:
Can I use a bone-in pork shoulder?
Yes! Bone-in roasts work great and often have extra flavor—just remove the bone when shredding.
Is this dish spicy?
No, not at all. It’s savory and smoky. You can add hot sauce or crushed red pepper if desired.
Can I use table salt instead of sea or kosher salt?
It’s not recommended—table salt is denser and may make the dish too salty. Use coarse salt for best results.
Does the liquid smoke really make a difference?
Yes! It mimics the traditional smoky flavor from Hawaiian imu pits—key to kalua-style pork.
What should I do with the leftover liquid in the slow cooker?
Strain it and mix a few spoonfuls back into the shredded meat to keep it moist and flavorful.
Do I need to sear the pork first?
No searing required! The slow cooker does all the work for tenderness and flavor.
Can I cook this on high instead of low?
It’s best on low for 8–10 hours for maximum tenderness, but you can do high for 4–5 hours in a pinch.
Should I trim the fat before cooking?
Trim large pieces if you prefer, but some fat helps keep the pork juicy during cooking.
How much liquid smoke is too much?
Stick with about 1½ tablespoons—too much can overpower the dish with bitterness.
Can I make this ahead of time for a party?
Absolutely! Shred the pork, keep it warm in the slow cooker on the “keep warm” setting, and let guests serve themselves.