This Kalua pig recipe is nearly identical to the real deal. Seasoned Pork cooked in a slower cooker for a few hours until its juicy and tender.
Kalua Pig in Hawaii
My favorite thing to eat at gatherings is Kalua Pig! I look forward to it every time. You’ll always see it at big gatherings like potlucks, luaus, parties and other significant events. It’s not just a Hawaiian dish but it represents the spirit of Hawaii and bringing people together.
The Traditional Cooking Method
In Hawaiian, “Kalua” means “to cook in an underground oven.” Kalua pig is traditionally prepared in what’s called an Imu – a under ground oven hot stones at the bottom. To start, the whole pig is seasoned with Hawaiian salt and wrapped in Ti leaves. It’s then placed in the Imu, covered with additional leaves, and buried to trap the heat inside. After several hours of cooking, the pig becomes incredibly tender with a distinct smoky flavor. Once it’s taken out, it’s shredded and ready to be enjoyed!
It’s more than a Hawaiian Dish
The traditional way this dish is prepared symbolizes the deep connection Hawaiians have with the land, or ‘āina’. We nurture the land, and in return, it provides for us. The preparation of the meal is very much a communal event, drawing people together. After all, digging the Imu, prepping the ingredients, and the actual cooking all require teamwork.
While there are now simpler methods to cook Kalua pig, many Hawaiians continue to uphold this tradition, passing it down through generations. This dedication ensures that the heart of our culture remains vibrant in our youth.
Bringing Hawaii To your Kitchen
Kalua Pig is my favorite Hawaiian dish! I love eating it with rice, Poke, and lomi lomi salmon. This is the dish I miss the most while living on the mainland. You really can’t find it at too many places. The good news is that it is so easy to make and you only need a few simple ingredients.
Kalua Pig Ingredients
- Pork – I like to get Boston Butt because its typically the same cut used for pulled pork and not too pricey.
- Hawaiian Salt – The coarseness helps draw out moisture from the pork. Adds depth and a different flavor than just regular salt. Helps maintain the authentic and traditions of the dish. I usually use NOH Hawaiian salt because it combines Alae’a and Rock salt.
- Liquid Smoke – Got mine from amazon. It gives it that smokey flavor as if it was cooked in an Imu. It’s not exactly the same flavor but will give you the closest taste.
Let’s get Cooking: Step-by-Step Guide
Before the placing the pork in the slow cooker take some time to prepare it. Tenderize it thoroughly with a fork and evenly distribute the salt. This step ensures that the flavors get into the meat and it becomes nice and tender.
Place it in the slow cooker and pour about a cap full to 1 Tbsp of liquid smoke on top. This gives it that unique smoky flavor that it would usually get when cooking in an Imu. Be careful how much you use because too much may overpower it.
Set your slow cooker to low and let the pork work its magic for 10-12 hours. As it simmers, the flavors meld together, and the meat becomes incredibly tender. Be sure to remove excess liquid/oil once it’s done cooking before shredding the pork
Kalua Pig: More than One Way to Eat it
There are sooo many ways you can eat Kalua Pig. One of my favorites is Kalua Nachos! They serve this at so many restaurants in Hawaii. You can also just do a classic in a bowl with Rice, Lomi Lomi Salmon, and poke! My favorite spot to get this bowl in Hawaii is at Paina Cafe. I always have to get it when I get home! Another way people eat it is with Kalua pig mixed with cabbage then served with rice. That’s how my grandma would make it back home, it was the most delicious thing ever!
A Taste of Hawaii, Right in Your Kitchen.
With this Kalua Pig recipe, you’ll have a slice of Hawaii right at your dining table. Whether you’re preparing it for a special occasion, potluck, or simply craving a taste of the islands, this dish never disappoints.
And if you’re in the mood for more delicious recipes, remember to check out my Coconut POG cocktail or my Strawberry Li Hing Slushie that pairs perfectly with this Kalua pig. I hope you enjoy!
Kalua Pig
Equipment
- 1 slow cooker
Ingredients
- 4¼ lbs pork shoulder (Boston Butt Roast)
- ¾ - 1 Tbsp Hawaiian Salt
- 1 Tsp Liquid Smoke
Instructions
- Start by tenderizing the pork by stabbing it all over with a fork
- Spread the salt all over the pork and rub it in. Place in slower cooker.
- Add liquid smoke on pork and cover. Set to low and cook for 10-12 hours.
- Once done, dump most of the liquid and shred pork. Enjoy on top of a big bow of rice!
Notes
- Kalua pig can last up to 5 day in the fridge. Store in containers or ziplock bags.
- Will last a couple months in the Freezer. Store flat and even in Ziplock bag so thawing process is much quicker.