3-Ingredient Slow Cooker Kalua Pig

Ingredients:

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

Instructions:

-Begin by piercing the pork all over with a fork or a sharp knife. This helps the flavors to really soak into the meat.

-Rub the pork shoulder generously with the Alaea sea salt, ensuring it’s evenly coated. This particular salt not only seasons the meat but adds a touch of Hawaiian authenticity.

-Place the salted pork into your slow cooker. Drizzle the liquid smoke over the pork to infuse it with that distinctive smoky flavor.

-Cover and set your slow cooker to low. Let it cook for about 16 hours. Yes, it takes time, but the low and slow approach is key to achieving that tender, fall-apart texture.

-Once cooked, the pork will be incredibly tender. Shred it with two forks, discarding any unwanted fat.

-For an added touch of texture, you can spread the shredded pork on a baking sheet and broil it briefly to get some crispy edges.

Variations & Tips:

Salt Substitute: If Alaea sea salt is hard to find, start with a smaller amount of kosher salt and adjust according to your taste.

Banana Leaf Alternative: While traditionally some might cook the pork under a banana leaf to add a subtle flavor, it’s not essential for this recipe. If you’re curious and have access to them, banana leaves can be found in some specialty markets.

Serving Suggestions: Try the pork in its natural state first to really appreciate the flavors of smoke and salt. It pairs beautifully with a variety of sides and is fantastic in sandwiches.

Cooking Tips: Resist the urge to set your slow cooker to high. The magic of this dish lies in its slow transformation.

Storage: This dish freezes exceptionally well. Store leftovers in airtight containers in the freezer, and simply thaw in the refrigerator for an easy future meal.

Embrace the slow-cooked magic of Kalua Pig and let this simple yet sumptuous dish be a gateway to exploring more Hawaiian cuisine. Enjoy the process, the aromas, and of course, the delicious results!