Ingredients:
4-5 lbs pork shoulder (also known as pork butt)
1 1/2 tablespoons Hawaiian sea salt (or kosher salt)
1 tablespoon liquid smoke
Instructions:
Prepare the Pork Shoulder:
Pat the pork shoulder dry with paper towels.
Rub the Hawaiian sea salt all over the pork, ensuring it’s evenly coated.
Add Liquid Smoke:
Place the pork shoulder in the slow cooker.
Pour the liquid smoke evenly over the pork.
Cook the Kalua Pig:
Cover the slow cooker with its lid.
Cook on low for 8-12 hours, or until the pork is tender and easily shreds with a fork. The long, slow cooking time allows the flavors to develop and the meat to become incredibly tender.
Shred the Pork:
Once the pork is done, remove it from the slow cooker and place it on a large plate or cutting board.
Use two forks to shred the meat into bite-sized pieces.
Return the shredded pork to the slow cooker and mix it with the juices. Let it sit on warm for about 20 minutes to soak up more flavor.
Serving Suggestions:
Serve the Kalua Pig over steamed white rice or alongside traditional Hawaiian sides like macaroni salad or coleslaw.
You can also use the shredded pork in tacos, sandwiches, or as a topping for nachos.
Tips:
If you can’t find Hawaiian sea salt, kosher salt is a good substitute.
Adjust the amount of liquid smoke based on your preference for smokiness. A little goes a long way.
