3-Ingredient Slow Cooker Kalua Pig
There's nothing quite like the aroma of kalua pork wafting through the house on a lazy Sunday afternoon.
Print
Pin
Servings: 6
Ingredients
- 4-5 pound pork butt or shoulder roast
- 2 tablespoons Hawaiian sea salt or coarse kosher salt
- 1 1/2 tablespoons liquid smoke
Instructions
- Pat the pork roast dry with paper towels and use a fork to prick holes all over the surface.
- Rub the salt and liquid smoke all over the pork, massaging it into the meat.
- Place the seasoned pork into the slow cooker and cover with the lid.
- Cook on low for 8-10 hours, turning the pork over halfway through cooking time.
- Once very tender and falling apart, remove pork from slow cooker and shred using two forks.
- Serve the shredded kalua pork over rice, in tacos/sliders, or however desired! Enjoy!
Notes
- For extra moisture, place sliced onions or cabbage in the bottom of the slow cooker before adding pork.
- Get creative with rubs! Add brown sugar, chili powder, smoked paprika, etc.
- Broil or air fry shredded pork for 5-10 minutes for a crispy exterior before serving.
- Leftovers will keep refrigerated 3-5 days or frozen for 3 months.