Introduction

The 3-Ingredient Slow Cooker Kalua Pig is a simple yet flavorful Hawaiian-inspired dish that delivers tender, smoky, and savory pulled pork with minimal effort.
Traditionally, Kalua pig is cooked underground in an imu (a Hawaiian earth oven), but this easy slow cooker version brings the island flavors right to your kitchen without any special equipment.
Perfect for busy weeknights, parties, or meal prep, this recipe captures the essence of Hawaiian comfort food with just three ingredients.

Ingredients

• 4–6 pounds pork shoulder (also called pork butt)
• 1 tablespoon Hawaiian sea salt (or coarse sea salt)
• 1 tablespoon liquid smoke

Optional: Add banana leaves or cabbage for a more traditional touch.

Instructions

1. Prepare the Pork: Place the pork shoulder into your slow cooker. If the cut has a thick fat cap, you can leave it on for more flavor or trim some off to reduce fat content.
2. Season: Sprinkle the Hawaiian sea salt evenly over the pork, then drizzle the liquid smoke on top. Rub the seasoning all over to coat the meat thoroughly.
3. Cook: Cover and cook on low for 8–10 hours, or until the pork is tender and easily pulls apart with a fork.
4. Shred and Serve: Remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the pot and mix it with the flavorful juices.
5. Optional Step: For added texture, spread the shredded pork on a baking sheet and broil it in the oven for 5–7 minutes until slightly crispy.

Description

This 3-Ingredient Slow Cooker Kalua Pig is the definition of “set it and forget it.” It’s juicy, smoky, and infused with island-style saltiness that pairs beautifully with rice, macaroni salad, or even tacos and sliders.
Despite its simplicity, the depth of flavor is truly satisfying — smoky from the liquid smoke, rich from the pork, and perfectly balanced by the salt.

Tips

• Choose the right cut: Pork shoulder or butt gives the best tenderness and flavor.
• Don’t over-season: Kalua pig should taste mildly smoky and salty, not heavily spiced.
• For authenticity: Wrap the pork in banana leaves before cooking for a traditional Hawaiian flavor.
• Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
• Serving ideas: Try serving it with steamed white rice, Hawaiian rolls, or coleslaw for a complete meal.

Correction

• Avoid using table salt, as it can make the dish overly salty — use coarse sea salt instead.
• Do not add extra liquid; the pork releases plenty of juices during slow cooking.
• Make sure to cook on low, not high — the longer cooking time ensures the pork stays tender.