Slow Cooker Hawaiian Kalua Pork
Tender, smoky pulled pork made with just three ingredients, inspired by the traditional Hawaiian imu pit-roasted pig. Plan ahead: allow 8-10 hours of slow cooker time.
Ingredients
- 6 lbs bone-in pork shoulder (Boston butt)
- 2 tbsp Hawaiian red alaea salt (or coarse kosher salt)
- 2 tbsp liquid smoke (hickory or mesquite)
- 6 cloves garlic cloves, smashed
- 2-3 pieces banana leaves (optional, for flavor; available frozen at Asian/Latin markets), thawed, wiped clean
Instructions
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1
Pierce 6 lbs bone-in pork shoulder (Boston butt) all over with a fork or knife. Rub 2 tbsp Hawaiian red alaea salt (or coarse kosher salt) evenly all over the surface, then drizzle 2 tbsp liquid smoke (hickory or mesquite) over the top and rub it in.
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2
If using 2-3 pieces banana leaves (optional, for flavor; available frozen at Asian/Latin markets), line the bottom and sides of the slow cooker with them. Place the seasoned pork in the slow cooker. Scatter 6 cloves smashed garlic cloves around the pork.
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3
Cook on low for 8-10 hours, until the pork is fall-apart tender and reaches an internal temperature of at least 195-205°F (90-96°C) for easy shredding.
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4
Transfer pork to a cutting board. Shred the meat using two forks, discarding any large pieces of fat or bone. Skim excess fat from the cooking juices.
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5
Return shredded pork to the slow cooker and toss with the reserved cooking juices. Taste and adjust salt as needed. Serve over rice or with cabbage.