Few dishes capture the spirit of Hawaiian comfort food like Kalua Pig. Traditionally, this smoky, tender pork is cooked underground in an imu (a pit oven lined with hot stones and covered with banana leaves). While that method delivers unforgettable flavor, it’s not exactly practical for weeknight dinners. Thankfully, you can recreate the essence of Kalua Pig at home with just three ingredients and a slow cooker.
The beauty of this recipe is its simplicity. No fancy marinades, no endless prep—just pork, salt, and a touch of liquid smoke. Yet the results are unbelievably juicy, tender, and full of that smoky Hawaiian flavor. Here’s how to make it.
Ingredients for Slow Cooker Kalua Pig
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4–5 lb pork shoulder (pork butt), boneless or bone-in
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1 ½ tbsp Hawaiian sea salt (or coarse kosher salt)
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1 tbsp liquid smoke (hickory or mesquite)
Optional: For a more authentic touch, line the slow cooker with banana leaves before adding the pork.
Step-by-Step Instructions
