Slow Cooker Kalua Pig

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What’s a girl to do when enveloped in cold temperatures with snow on the way? Make Slow Cooker Kalua Pig, of course!  There is nothing better than a little island food to help chase away the chill.

Slow Cooker Kalua Pig

My family’s first experience with Kalua Pig was at a luau on Kauai.  We enjoyed hearing about the tradition behind this amazing main course – from wrapping the whole pig in ti leaves to digging the imu pit and slow cooking it for hours (check out How to Build an Imu if you are interested in more information).

And the aroma – mouth watering doesn’t even begin to describe it!  My meat-loving Boy (he was about 5 at the time) immediately became obsessed with pig.  He wanted pig with every meal thereafter.

And who can blame him?  The meat is melt-in-your-mouth tender and the flavor is out of this world – just the right amount of savory and smokiness.

Slow Cooker Kalua Pig - A Reinvented Mom

While I would like to say my Slow Cooker Kalua Pig tastes the same as the pig we enjoyed on Kauai, it really isn’t (just being honest).  I don’t have an imu pit, nor do I have access to ti leaves.

Seriously, nothing is going to taste like the real deal unless it has been authentically cooked and you are eating it in a tropical environment.

The taste of this version is similar enough for us land-locked people to reminisce about those lazy, warm tropical days, though.

My version of Kalua Pig has just 3 ingredients you can toss together quickly. You will need to plan ahead due to the extended cooking time.  You don’t want to skimp on the cooking time – that’s why the meat is so tender.  I promise it’s worth the wait.

SHOPPING TIP:

A shoulder roast can be a large cut of meat (around 10+ pounds).  If you can’t locate a smaller roast, ask the meat department to cut a larger roast in half. Repackage it into 2 roasts when you get home. Toss one in the freezer for future use.

WAYS TO USE SLOW COOKER KALUA PIG

This recipe makes quite a bit of meat, and I typically have a fair amount left over. You can use the leftover meat to make BBQ sandwiches (just add your favorite BBQ sauce), tacos, enchiladas or any recipe requiring shredded meat.

Slow Cooker Kalua Pig is a great choice if you need to make a main dish to feed a large group (team dinners, potlucks, etc.).

I have also frozen the cooked, shredded meat for up to a month.

SLOW COOKER KALUA PIG

INGREDIENTS:

5 lb. pork shoulder roast
1 1/2 Tbsp. coarse ground salt (use Hawaiian Alaea Salt if you have it)
3/4 tsp. Liquid Smoke

INSTRUCTIONS:

  1. Using a sharp knife, pierce the roast about 5-7 times.  Place in slow cooker (you will want to use a 6 qt. slow cooker for this recipe).
  2. Sprinkle salt on roast and massage it into the meat.
  3. Pour Liquid Smoke on top of roast.
  4. Cook for approximately 13-15 hours on the Low setting.  Mine usually takes about 14 hours.
  5. Remove roast from the slow cooker and shred with two forks.  Add some of the cooking liquid to the shredded meat if needed.

NOTES:

  1. Leftover meat can be frozen for up to one month.
  2. Leftover meat can be repurposed for BBQ sandwiches, tacos, enchiladas, etc.

 

Slow Cooker Kalua Pig
5 from 1 vote
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Slow Cooker Kalua Pig

SLOW COOKER KALUA PIG
Course Main Dish, Pork
Prep Time 5 minutes
Cook Time 14 hours
Total Time 14 hours 5 minutes
Author Lori @ www.AReinventedMom.com

INGREDIENTS

  • 5 lb. pork shoulder roast
  • 1 1/2 Tbsp. coarse ground salt use Hawaiian Alaea Salt if you have it
  • 3/4 tsp. Liquid Smoke

INSTRUCTIONS

  1. Using a sharp knife, pierce the roast about 5-7 times. Place in slow cooker (you will want to use a 6 qt. slow cooker for this recipe).
  2. Sprinkle salt on roast and massage it into the meat.
  3. Pour Liquid Smoke on top of roast.
  4. Cook for approximately 13-15 hours on the Low setting. Mine usually takes about 14 hours.
  5. Remove roast from the slow cooker and shred with two forks. Add some of the cooking liquid to the shredded meat if needed.
  6. NOTES:
  7. Leftover meat can be frozen for up to one month.
  8. Leftover meat can be repurposed for BBQ sandwiches, tacos, enchiladas, etc.
 
I’ve linked this recipe at:  I’m an Organizing Junkie

 

Comments

  1. Looks delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  2. You are making me so hungry! Pinned. Lou Lou Girls

  3. Diane Balch says:

    I visited Kauai years ago and did a very big hike that left me very hungry for Kalua Pig. Pinned your great simple recipe. Thanks for bringing this by Weekend Bites.

    • Kauai is one of my favorite places on Earth – simply beautiful & I love the laidback feeling. Thanks for stopping by, Diane!

  4. What a great recipe just packed with flavor. Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. I love pork, and your recipe sounds amazing. I can’t wait to try it out! I would love if you would stop by and share this at my blog party, Celebrate It! It is all about sharing our wonderful everyday lives! http://thefreshmancook.blogspot.com/2014/11/celebrate-it-blog-party-17.html

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