Kalua Pig
A simplified version of the Hawaiian classic, made in your slow cooker with just a few ingredients. Smoky, salty, and incredibly tender, perfect for sandwiches or over rice.
- Total time
- 485 min
- Servings
- 6
- Calories
- 450
- Protein
- 35g
Ingredients
- 3 lb pork shoulder (or butt)
- 2 tbsp liquid smoke
- 1.5 tbsp sea salt
- ½ cup water
Instructions
- 1
Score the 3 lb pork shoulder in a crosshatch pattern, about 1 inch deep, then rub the 1.5 tbsp sea salt all over the meat, pressing into the cuts.
- 2
Place the pork in a slow cooker and drizzle with the 2 tbsp liquid smoke, turning to coat. Add the 0.5 cup water around the sides.
- 3
Cover and cook on low until the pork is fork-tender and shreds easily, about 8 hours. If you're short on time, cook on high for 5 hours.
- 4
Transfer the pork to a cutting board and let it rest for 10 minutes. Reserve 1 cup of the cooking liquid.
- 5
Shred the pork with two forks, discarding any large fat pieces. Return the shredded meat to the slow cooker and toss with the reserved liquid.
- 6
Serve hot on buns or over rice, with your favorite barbecue sauce or coleslaw if desired.
Tools you’ll need
- Slow cooker
- Cutting board
- Two forks
- Knife
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