Kalua Pig
This Kalua Pig is slow cooked with a simple salt rub and a touch of liquid smoke, creating tender, juicy shredded pork with classic Hawaiian-style flavor.
Ingredients
- 5 pounds boneless pork shoulder pork butt
- 1 tablespoon vegetable oil optional, for searing
- 1 tablespoon kosher salt
- 1½ teaspoons fine sea salt or Hawaiian sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon liquid smoke
- ¾ cup chicken broth or water
- Optional for serving:
- Cooked white rice
- Sautéed cabbage
Instructions
- Pat the pork shoulder dry with paper towels.
- In a small bowl, mix kosher salt, sea salt, pepper, garlic powder, and onion powder.
- Rub the seasoning all over the pork.
- Optional: Heat oil in a skillet over medium-high heat. Sear pork for 2 to 3 minutes per side until browned.
- Place pork in the slow cooker. Pour in chicken broth and drizzle liquid smoke over the pork.
- Cover and cook on low for 8 to 10 hours, until very tender and easily shredded.
- Transfer pork to a cutting board and rest for 10 minutes.
- Shred pork with two forks and return it to the slow cooker. Toss with the cooking juices.
- Taste and adjust salt if needed. Serve hot.
Notes
- For crisped edges, spread shredded pork on a sheet pan, drizzle with a little cooking liquid, and broil for 3 to 5 minutes.
- If the pork does not shred easily, cook longer. Tenderness is the goal.
- Store leftovers with some of the juices to keep the pork moist.