Slow Cooker Kalua Pig (Hawaiian-Style Pulled Pork)
Make some of the best kalua pig you’ve had at home without an oven.
Equipment
- 1 large cutting board
- 1 chef's knife
- measuring spoons
- 2 small bowls optional
- 1 multipurpose cooker (with sear and slow cook options) or slow cooker
- 1 10" saute pan optional (for searing)
- 1 tongs
- 2 large forks
- 1 9" x 13" baking pan optional
Ingredients
- 6 pounds boneless pork butt or pork shoulder fat trimmed and cut into 8 cubes
- 1 ½ tbsp Hawaiian salt or seasoned salt
- 2 tsp ground black pepper
- 2 tbsp liquid smoke
Instructions
- Trim the fat off the pork shoulder. Cut it into 8 pieces so it’s easier to turn in the cooker/pan. Season all sides with seasoned salt and pepper.
- Set the multipurpose cooker to sear. If not using a multipurpose cooker, heat a large sauté pan on medium high heat.
- In batches, sear the two largest sides of the pork butt for 8 to 10 minutes on each side. (For even extra flavor, you can sear all 6 sides of the meat.) This browning process can take about 40 minutes (more if you sear all 6 sides). If you don’t have much time, it’s better to do an 8- to 10-minute sear on one side than 2 minutes on 4 sides to develop better flavor. (If you’re really crunched for time, you can skip the sear step, but those with a discerning palate will be able to tell.)
- Put all the meat back into the multipurpose cooker. (If using a slow cooker, put all the meat AND the juices into the slow cooker.) Pour the liquid smoke all over.
- Cover the multipurpose cooker or slow cooker. Set to cook on low for 7 to 8 hours or on high for 4 hours.
- Use two forks to shred the cooked pork in the multipurpose cooker or slow cooker. Keep the liquid with the meat. Alternatively, remove the pork to a large dish and shred the meat in the dish. Pour the liquid from the cooker onto the shredded pork.
Video
Notes
Tips and Tricks
Other protein options?
This recipe is specific for pork shoulder. You can also use pork cut up for stew.
If you can’t eat pork often, another great option is kalua turkey. I am working on this recipe!
The best way to meal prep Slow Cooker Kalua Pig?
Cook this recipe as is and put the shredded pork into quart-size freezer bags. The kalua pig keeps for about 3 months in the freezer. When you’re ready to eat, take the frozen kalua pig out of the freezer, place in a microwave-safe dish and warm in the microwave for 8 to 10 minutes. You can also place the frozen kalua pig in a 10-inch pan with a cover and cook on medium high heat with 2 or 3 tablespoons of water for 6 to 8 minutes. If you are using the oven to cook other dishes, you can also warm the frozen kalua pig in the oven in an oven-safe dish at 350 degrees Fahrenheit for 20 minutes.
Alternatively, you can take smaller portions (about 1 cup) and put them onto squares of wax paper. (I got the idea from Café Maddy!) Flatten each portion with a second square of wax paper. Place them on a sheet tray for freezing and once frozen, put them in a gallon-size freezer bag. This will let you take out portions as you need them; just cut a square of wax paper with meat off of the larger sheet to use what you need.
How long do leftovers keep?
Leftovers keep in the fridge for about 4 to 5 days.
What do I do if no one wants to eat leftovers?
First, we need to have a talk with them about the importance of eating leftovers to live frugally and save money for other things. But you can also use the leftovers to make kalua pig and cabbage, tacos, quesadillas, sandwiches, pizza, pretty much any recipe where you could use shredded rotisserie chicken. If you shop the sales, you can get pork butt cheaper than a whole chicken and without the small bones to deal with.