This week we’re going truly traditional with Kalua Pig—the centerpiece of any Hawaiian luau!
The Tradition
Real kalua pig is cooked in an imu, an underground oven lined with hot rocks and banana leaves. The pig slow-roasts for hours, emerging incredibly tender with a subtle smoky flavor. It’s one of the most iconic Hawaiian dishes, right alongside Laulau—another traditional preparation that wraps pork and fish in taro and ti leaves for steaming.
For us home cooks, we’ll use a slow cooker and liquid smoke to capture that essence.
Free: Hawaiian Cooking Starter Kit
Get 5 essential island recipes + a printable pantry checklist — everything you need to start cooking Hawaiian at home.
No spam, ever. Unsubscribe anytime.
The Recipe
Slow Cooker Kalua Pig
Ingredients:
- 4-5 lb pork shoulder (bone-in preferred)
- 2 tbsp Hawaiian sea salt (or coarse kosher salt)
- 1.5 tbsp liquid smoke
- 1 banana leaf (optional, but adds authenticity)
Method:
- Score the pork all over with a sharp knife
- Rub salt and liquid smoke all over the meat
- If using banana leaf, line the slow cooker with it
- Place pork in slow cooker, fat side up
- Cover and cook on LOW for 16-18 hours
- The meat should fall apart completely
- Remove and discard bone and excess fat
- Shred the meat using two forks
- Mix shredded meat with the cooking juices
- Taste and add more salt if needed
Serving Suggestions
Classic Plate Lunch Style:
Other Ideas:
- Kalua pig nachos
- Kalua pig sliders
- Kalua pig fried rice
- Kalua pig tacos with pineapple salsa
- Hawaiian Eggs Benedict topped with smoky shredded kalua pork
Making it Special
Add Cabbage
Kalua pig and cabbage is a classic combo. Add a quartered head of cabbage to the slow cooker for the last 2-3 hours.
The Crispy Bits
For crispy edges, spread some shredded pig on a baking sheet and broil for a few minutes. Those crispy bits are gold!
Storage Tips
Kalua pig keeps beautifully:
- Refrigerator: 5-7 days
- Freezer: 3 months
It actually tastes better the next day after the flavors meld!
A Note on Liquid Smoke
Some people are skeptical of liquid smoke, but it’s actually a natural product—just water that captured smoke from burning wood. Use it sparingly; a little goes a long way.
Make this for your next gathering and transport everyone to the islands!
Share your kalua pig photos in the comments!
This recipe is part of our Mastering Hawaiian Plate Lunch guide. Explore more island comfort food!
