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Easy 3-Ingredient Kalua Pig Recipe in a Slow Cooker—8 Servings
Five pounds of skinless, boneless pork shoulder, one tablespoon of Alaea sea salt (also known as Hawaiian red salt), and one tablespoon of liquid smoke
How to Follow
1. Make many shallow incisions all over the pork using a sharp knife or fork to release the flavors.
2. Coat the pork shoulder evenly with the Alaea sea salt by generously rubbing it all over.
After seasoning the pork with salt, put it to the slow cooker and drizzle with liquid smoke.
Turn the slow cooker to low and cover it; simmer for about 16 hours. You read it correctly—patience is crucial if you want to taste the flavors.
Fifth, when the timer goes off, the pork should be very soft. Remove any extra fat from the meat before shredding it with two forks.
6. To add some crunch, place the shredded pork on a baking pan and broil for a few minutes before serving.
Alternatives and suggestions – If you can’t get Alaea salt, you can use kosher salt; just start with a little less and taste as you go.
– A Before grilling the pork, some people like to sprinkle a banana leaf on top for a more subtle earthy taste. Banana leaves may be found at certain niche stores, but they aren’t absolutely necessary for this dish.
– A Shredded pork is delicious with a lot of different sauces, but you should taste it raw to get a feel for the smokiness and saltiness of the pig. – Keep in mind that the key to well cooked Kalua Pig is to cook it slowly; resist the urge to use high heat to speed things up. – This pork is perfect for cooking ahead of time since it freezes well. For a fast and filling dinner, defrost in the fridge after storage in sealed containers.