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Here’s a detailed, step-by-step article on making Slow Cooker Kalua Pig—a Hawaiian classic that’s surprisingly simple to make at home.

Slow Cooker Kalua Pig: Hawaiian Comfort in a Crockpot

Kalua pig is a beloved Hawaiian dish traditionally cooked in an underground oven called an imu, where the pork is wrapped in banana leaves and smoked slowly over hot rocks. While the traditional method is authentic, it can be impractical for home kitchens. Enter the slow cooker—a modern twist that lets you enjoy tender, smoky Kalua pork with minimal effort. This version keeps the flavors true to the islands: smoky, salty, and melt-in-your-mouth delicious.

Ingredients

To make a slow cooker Kalua pig, you’ll need the following:

3–4 lbs pork shoulder (or pork butt) – the best cut for slow cooking and shredding.
2 tbsp Hawaiian sea salt – preserves the traditional flavor; regular sea salt works too.
1 tbsp liquid smoke – gives that signature smoky taste without an imu.
2–3 banana leaves (optional) – for authenticity and extra aroma.
1/4 cup water or chicken broth – to keep the pork moist during cooking.

Optional for serving: steamed rice, macaroni salad, or sautéed greens.

Step-by-Step Method

Step 1: Prep the Pork

Start by trimming excess fat from your pork shoulder. While some fat is necessary for flavor, too much can make the dish greasy. Pat the pork dry with paper towels.

Step 2: Season Generously

Rub the pork all over with Hawaiian sea salt. Don’t be shy—the salt is crucial for flavor and moisture retention. Then drizzle liquid smoke over the pork, massaging it into every nook and cranny.

Step 3: Wrap in Banana Leaves (Optional)

If using banana leaves, rinse them under warm water to soften and make them pliable. Wrap the seasoned pork completely, tucking in the edges. This step adds aroma and keeps the meat moist, but it’s optional.