Step 4: Slow Cook the Pork
- Cover the slow cooker with the lid.
- Cook on low for 8–10 hours.
- The pork is done when it’s fork-tender and easily pulls apart.
- Avoid opening the lid too frequently; this releases heat and extends cooking time.
Step 5: Shred the Pork
- Once cooked, remove the pork from the slow cooker and place it on a large cutting board or plate.
- Using two forks, shred the meat into bite-sized pieces.
- Optional: Mix in some of the juices from the slow cooker to keep the meat moist and flavorful.
Step 6: Serve Hawaiian-Style
- Serve hot over steamed rice or in Hawaiian sweet rolls for a classic pulled pork sandwich.
- Add a side of shredded cabbage, coleslaw, or grilled pineapple for an authentic Hawaiian flair.
Tips for the Perfect Kalua Pig
- Choose fatty cuts: Pork shoulder or butt works best because the fat melts during cooking, keeping the meat juicy.
- Liquid smoke is key: A little goes a long way — don’t overdo it.
- Let it rest: After shredding, letting the pork sit for 10 minutes allows the flavors to meld.
- Freeze leftovers: Kalua Pig freezes beautifully for up to 3 months — perfect for meal prep.
Why This Recipe Works
Traditional Kalua Pig involves cooking in an underground oven with wood smoke. This slow cooker method replicates the tenderness and smoky flavor using just three ingredients. It’s foolproof, requires minimal effort, and delivers authentic Hawaiian taste without the need for special equipment.
🍽️ Final Thought
With only pork, Hawaiian salt, and liquid smoke, this 3-ingredient slow cooker Kalua Pig proves that sometimes the simplest recipes are the most satisfying. Juicy, flavorful, and effortlessly tender, it’s a dish that transports your taste buds straight to the Hawaiian islands.
If you want, I can also create a version with a little twist — like adding a tropical pineapple glaze — while still keeping it under 5 ingredients, for a slightly more festive version. Do you want me to do that?
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