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Here’s a detailed, step-by-step article about making Slow Cooker Kalua Pig, crafted to be unique and thorough:

Slow Cooker Kalua Pig: A Hawaiian Classic Made Simple

Kalua Pig is a traditional Hawaiian dish, usually slow-roasted in an underground oven called an imu, giving it a smoky, tender flavor that melts in your mouth. Thanks to the modern convenience of a slow cooker, you can replicate this authentic taste in your own kitchen without the need for an outdoor pit. This recipe is simple, requires minimal ingredients, and yields a succulent dish perfect for family gatherings, luau-themed parties, or any time you crave a taste of Hawaii.

Ingredients

To make Slow Cooker Kalua Pig, you will need:

3–4 pounds pork shoulder (also called pork butt) – the best cut for tender, shreddable meat.
1–2 tablespoons Hawaiian sea salt – traditionally used for authentic flavor.
1–2 teaspoons liquid smoke – gives that signature smoky taste of the imu.
1 cup water – to create a moist cooking environment in the slow cooker.
Optional garnish: sliced green onions or sesame seeds for serving.

Tip: If you can find a whole piece of pork shoulder with the skin on, it adds extra flavor and texture, but it’s not necessary.

Step-by-Step Method

Step 1: Prepare the Pork

Start by rinsing your pork shoulder under cold water and patting it dry with paper towels. This helps remove excess moisture and ensures the seasonings stick better. Using a sharp knife, gently score the fat layer in a crosshatch pattern. This allows the salt and smoke flavor to penetrate the meat more effectively.

Step 2: Season the Meat

Rub the entire pork shoulder generously with Hawaiian sea salt. Make sure to massage the salt into the scored fat and the sides of the meat. Then, drizzle liquid smoke evenly over the pork. This is the secret ingredient that recreates the smoky aroma of traditional Kalua Pig.

Step 3: Set Up the Slow Cooker

Place the seasoned pork shoulder in the slow cooker. Add 1 cup of water to the bottom of the slow cooker. The water helps maintain moisture during the long cooking process, preventing the meat from drying out while creating a steaming effect similar to an imu.