Kalua Pig
intro
Tender, smoky shredded pork replicating traditional Hawaiian imu-roasted kalua pig, made easily at home for casual gatherings and luau-themed meals.
Ingredients
Steps
Prep the pork shoulder
Pat the 1.8 kg boneless pork shoulder completely dry with paper towels. Use a sharp knife to trim off any thick, hard excess fat caps, leaving a 3mm (1/8 inch) layer of fat to keep the meat moist during cooking. Score the remaining fat layer in a 2.5cm (1 inch) crosshatch pattern, cutting only through the fat and not into the underlying meat.
Season the pork evenly
Rub the entire surface of the pork, including the scored fat and all meat crevices, with the full 2 tablespoons of alaea sea salt. Drizzle the 1 tablespoon of hickory liquid smoke over the pork, rubbing it evenly across every surface to distribute smoky flavor consistently. Let the seasoned pork rest at room temperature for 15 minutes to allow salt to begin penetrating the meat.
Line slow cooker with leaves
Lay the trimmed banana leaves across the bottom and up the sides of a 6-quart slow cooker, overlapping leaves to eliminate gaps, and leaving enough overhang over the cooker edges to fully cover the pork later. Pour the 120ml (1/2 cup) of water into the bottom of the leaf-lined cooker to create steam during the long cooking process.
Slow cook the pork
Place the seasoned pork shoulder fat-side up in the center of the banana leaf-lined slow cooker. Fold the overhanging banana leaves over the top of the pork to wrap it completely. Secure the slow cooker lid, set to the LOW heat setting, and cook for 8 full hours; do not open the lid during the first 6 hours to prevent heat and steam loss that extends cook time.
Check pork doneness
After 8 hours of cooking, carefully lift the slow cooker lid and peel back the top layer of banana leaves. Insert a digital meat thermometer into the thickest part of the pork to confirm it reaches an internal temperature of 93°C (200°F), at which point the meat will shred easily with a fork with no resistance. If not yet tender, re-cover and cook for an additional 30 minutes before rechecking.
Shred and serve pork
Use tongs to transfer the cooked pork to a large cutting board or serving platter. Use two forks to shred the pork into 2-5cm (1-2 inch) pieces, discarding any remaining large, unrendered fat chunks. Drizzle 2-3 tablespoons of the collected cooking juices from the slow cooker over the shredded pork to keep it moist, tossing gently before serving.
Tips
2.Avoid lifting the slow cooker lid during the first 6 hours of cooking; every lid release drops the internal cooker temperature by 10-15°C (18-27°F), adding 20-30 minutes of required cook time.
3.If banana leaves are unavailable, substitute with heavy-duty aluminum foil to wrap the pork tightly, though you will miss the subtle earthy, grassy flavor the traditional leaves impart.
OMG I made this for our annual summer luau potluck last weekend and everyone was begging for the recipe! I was nervous 8 hours in the slow cooker would be too long but the pork was fall-apart tender, had that perfect smoky salty flavor just like the kalua pig I had on Maui a few years back. Game changer, no need for an imu in the backyard lmao. 10/10 will make this for every family gathering from now on.
This is such an easy meal prep staple! I made a big batch Sunday, shredded it all up, and we’ve used it for sliders, loaded nachos, breakfast hash with eggs, and even tossed it in fried rice all week. No fancy ingredients, zero fussy steps, and it tastes SO good. My kids even asked for second helpings two nights in a row, which never happens lmao.
Full disclosure I burn almost everything I make, so I was shocked how foolproof this was! The only swap I made was using regular table salt instead of Hawaiian sea salt because my grocery store didn’t have it, and it still turned out really good, just a tiny bit less salty than I prefer. Served it with some mac salad and sticky rice and my roommate said it was better than the takeout we get from the Hawaiian spot downtown.
Born and raised in Oahu, I’ve had my fair share of kalua pig, and this recipe is the closest I’ve gotten to the real thing living on the mainland! I added a couple extra banana leaves on top like my tutu used to and it gave it that extra little earthy note I was missing. 10/10, makes me so homesick in the best way.
Made this for the tailgate before the big game last Sunday and it was gone in 20 minutes flat. People were literally coming up to me in the parking lot asking where I got the pork lmao. Threw it on Hawaiian rolls with a little pickled onion and it was chef’s kiss. So easy to just set the slow cooker before we left for the stadium too.
FINALLY a slow cooker pork recipe that doesn’t call for a million weird additives or sugary BBQ sauce! This is naturally gluten free, super simple, and the flavor is out of this world. I served it over roasted cabbage for a low carb dinner and even my picky husband who hates “healthy food” went back for thirds.
I was worried 8 hours was too long to leave the slow cooker on while I was at work, but it worked perfectly! I set it to low before I left for the office, walked in the door and the whole house smelled incredible. Shredded it in 5 minutes, tossed with a little of the cooking liquid, and dinner was on the table in 10 minutes. No fuss, perfect for busy weeknights.
Who knew kalua pig made such a killer brunch? I made this for a friend’s bridal shower brunch, served it with mini coconut rice waffles, a little pineapple salsa, and a drizzle of sriracha mayo and every single guest asked for the recipe. It’s so versatile I can’t believe I haven’t been making this for years!
I’ve been making kalua pig for our family luaus for over 40 years, ever since I learned to cook it in an underground imu when I was stationed in Hawaii in the Army. I was skeptical a slow cooker version could measure up, but dang, this is spot on. Perfect for when I don’t feel like digging a 3 foot pit in the backyard for a small family dinner. Great recipe!