3-Ingredient Slow Cooker Kalua Pork
Ingredients
| Item | Quantity | Note |
| Pork Shoulder (Butt) | 5–6 lbs | Choose a well-marbled piece for tenderness |
| Hawaiian Sea Salt | 1.5–2 tbsp | Use Alaea (red) salt if possible; otherwise, coarse Sea Salt |
| Liquid Smoke | 1.5–2 tbsp | Hickory flavor is the classic choice |
Instructions
- Prep the Meat: Use a sharp knife to pierce the pork shoulder all over (about 10–15 times). This allows the salt and smoke to penetrate deep into the meat.
- Season: Rub the Liquid Smoke all over the pork, then generously rub the Hawaiian Sea Salt into the surface.
- Slow Cook: Place the pork in the slow cooker (fat side up). Do not add water or broth—the pork will create its own delicious juices as it renders.
- The Wait: Cover and cook on Low for 12–16 hours.
- Pro Tip: If you’re in a rush, you can do High for 6–8 hours, but the “Low” setting produces a much more authentic, melt-in-your-mouth texture.
- Shred: Remove the pork from the slow cooker and shred it with two forks. Remove any large pieces of excess fat.
- The Final Soak: Toss the shredded meat back into the slow cooker with some of the remaining juices to keep it moist before serving.
The Authentic Touch
- The Salt: True Kalua pork uses Alaea Salt (Hawaiian red clay salt). If you can’t find it, use Coarse Sea Salt or Himalayan Pink Salt. Avoid standard table salt, as it is too fine and will make the dish overly salty.
- The “Cabbage” Addition: While not part of the 3-ingredient base, many people stir in a head of sliced green cabbage during the last 30–60 minutes of cooking. The cabbage wilts into the pork fat and is incredible.
Serving Suggestions
- The Classic Plate: Serve over white jasmine rice with a side of macaroni salad.
- Fusion Tacos: Use the pork as a filling for tacos topped with a pineapple-mango salsa.
- Sliders: Pile it onto Hawaiian sweet rolls with a little bit of BBQ sauce.