3-Ingredient Slow Cooker Kalua Pig: A Hawaiian-Inspired Comfort Dish

Sometimes, the most flavorful meals come from the simplest recipes. Kalua pig, a traditional Hawaiian dish, is typically prepared in an underground oven called an imu, where pork is slow-cooked for hours with sea salt and smoky flavors from hot stones and banana leaves. While not everyone has the luxury of building an imu in their backyard, you can easily recreate the essence of this dish right in your kitchen with just three ingredients and a slow cooker.

This simplified version brings the taste of Hawaii to your table with minimal effort, yet maximum flavor. Let’s walk through the process step by step.

Ingredients You’ll Need

Pork Shoulder (Boston Butt) – about 4–6 pounds. This cut is ideal because of its marbling, which breaks down during slow cooking and makes the meat tender and juicy.
Hawaiian Sea Salt (or coarse kosher salt) – gives the pork its savory, seasoned bite.
Liquid Smoke – adds that classic smoky flavor, mimicking the underground cooking method.

(Optional: Some cooks like to wrap the pork in banana leaves before placing it in the slow cooker to add a hint of authentic aroma, but it’s not required.)

Step-by-Step Method

Step 1: Prepare the Pork

Start with a fresh or thawed pork shoulder. Pat it dry with paper towels so the seasonings stick better. Use a sharp knife to make shallow cuts across the surface of the meat. This helps the salt and liquid smoke penetrate deep into the pork, ensuring flavor all the way through.