Kalua Pig
Our Family Story
Traditional kalua pig was cooked in an imu (underground oven). This slow cooker version captures those smoky flavors for home cooks.
Ingredients
Instructions
- 1
Score the pork shoulder deeply with a sharp knife in a crosshatch pattern.
Tip: This helps the seasoning penetrate the meat.
- 2
Rub the Hawaiian salt and liquid smoke all over the pork, getting into the cuts.
- 3
Wrap the pork in ti leaves or banana leaves, then wrap tightly in foil.
Tip: The leaves add authentic flavor.
- 4
Place in a slow cooker on low for 8 hours, or until the meat falls apart.
- 5
Shred the meat with two forks, discarding any fat or bones.
- 6
Mix the shredded meat with the cooking juices and serve.
Tip: Save extra juice for reheating leftovers.
The centerpiece of any luau, kalua pig is tender, smoky, and absolutely essential to Hawaiian cuisine.
