Kalua Pig

Kalua pig, a cherished dish from the Hawaiian culinary tradition, is a succulent and flavorful delicacy that embodies the essence of island cuisine. This traditional Hawaiian dish is a celebration of simplicity, relying on just a few key ingredients and a time-honored cooking method to create a dish that is rich in flavor and steeped in cultural significance.

At the heart of Kalua pig lies the star ingredient: a whole pig, traditionally cooked in an imu, an underground oven lined with hot rocks and banana leaves. While the imu method is traditional and adds a distinctive smoky flavor, modern adaptations often use a slow cooker or oven to achieve similar results.

To prepare Kalua pig, the pig is first seasoned generously with salt, which not only adds flavor but also helps to tenderize the meat as it cooks. Additional flavorings such as garlic, ginger, and perhaps a touch of liquid smoke may also be added, imparting depth and complexity to the dish.



3 Ingredient Kalua Pig
Servings: 8


– 5 pounds of boneless pork shoulder
– 1 tablespoon of Alaea sea salt (Hawaiian red salt)
– 1 tablespoon of liquid smoke


1. Pierce pork all over with a fork or sharp knife to allow flavors to penetrate deeply.
2. Rub pork shoulder generously with Alaea Sea Salt, ensuring even coverage throughout.
3. Place the salt pork in the slow cooker and add the liquid smoke, drizzling it over the top.
4. Cover the slow cooker and set it to cook on low for about 16 hours. You read that right – one to truly savor the flavors, patience is key.
5. After cooking, the pork should be exceptionally tender. Shred the meat with two forks, removing any excess fat, if desired.
6. If you want a little crispiness, you can transfer the pulled pork to a baking tray and cook briefly before serving.
Variations and tips
-Should Alaea Salt be a challenge?

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