Traditionally, Hawaiians made their Kalua Pig with an “earth oven”. They would dig a pit in the ground, fill the bottom with red hot stones, wrap the meat in banana leaves and place it over the rocks. Then the hole got filled in with a layer of moist leaves and/or moss and twigs, and topped off with soil. The Kalua Pig was steam cooked in this fashion.
You can still make Kalua Pig the old fashioned, traditional way if you want to and have the property to make the earth oven on. However, this recipe will produce wonderful results with the use of a modern day slow cooker.
Hawaiian Slow Cooker Kalua Pig Recipe-
- 1 pork butt roast, about 6 lb.
- 2 tbsp. Hawaiian sea salt
- 1 tbsp. liquid smoke flavor
- Place the pork butt roast on a cutting board and pierce it all over with a carving fork or a very sharp, pointed knife.
- Rub the meat all over with the liquid smoke and sea salt.
- Put the seasoned roast into a crock pot or a slow cooker.
- Place the lid on the pot, and cook on low for 16 to 20 hours. 8 to 10 hours into the cooking, turn the roast over.
- When done cooking, remove meat from the crock pot or slow cooker, and place back on a cutting board. Use a fork to shred the meat. Further moisten the tender meat with ladles of the cooking juices.
- Serve your Kalua Pig right away, with sides of cooked veggies and freshly steamed rice.
Note: For more delicious Hawaiian recipes, click here.
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