Three ingredients in a slow cooker, and you’ll think you’re at a Hawaiian luau.
Going to Hawaii is on my bucket list. Pretty close to the very top. Every time I see a book, video, film, or TV show featuring the sublime beauty of the Hawaiian Islands, all I want to do is hop on a plane and go there. Sadly, I’m not in a position to be so spontaneous (time-wise or financially!), but in the meantime, at least I can make and eat one of Hawaii’s most beloved dishes: kālua pork.
Kālua pork, also called kālua pig, is featured all over Hawaii, on restaurant menus, at weddings, at luaus, and almost always at parties. But there was a long period of time when not everyone in Hawaii was allowed to enjoy what is now considered a traditional staple of Hawaiian cuisine. Under the kapu system—the traditional religious and social code of ancient Hawaii that began around the 11th century—women weren’t allowed to eat pork because pigs were associated with male gods and believed to bestow special powers reserved only for men. Not only that, but kapu rules forbid women to eat with men—even their husbands. In fact, this very rigid approach to life claimed women weren’t even allowed to go into their own homes while their husbands were eating. But then in 1819, King Kamehameha II decided he wanted to have dinner with his wife and his mother. And he did. Soon after, he brought the kapu system to an end. Ever since, everyone in Hawaii has been able to indulge in delicious kālua roasted pork, and now you can, too!
And you will not believe how easy it is to make this super tender, deeply flavorful, succulent pork dish. Traditionally, kālua pork is prepared by cooking a whole hog in an underground oven called an imu, but all you need is a pork shoulder, some coarse salt, liquid smoke, and a slow cooker.
What Is Liquid Smoke?
Liquid smoke is kind of just what it sounds like: the smoke from burning wood chips is captured and then condensed into liquid form. It’s a natural substance that’s been around for a very long time and is used to impart smoky flavor into foods without needing to actually light a fire. And the process of creating liquid smoke removes the carcinogenic pathogens that occur in actual smoke, so that’s a good thing, too. There are different kinds of liquid smoke, like hickory, mesquite, applewood, and pecan. Choose the flavor you like best, but if you’re not sure, we recommend the mesquite for this dish.
How Do I Store Leftovers?
Store the shredded kālua pork in its juices in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
What If I Don’t Have Liquid Smoke?
You can use other “smoky” items like smoked paprika, smoked salt, or chipotle powder.
Serving Suggestions
This super delicious savory and salty pork is perfect with either Baked Rice or Mashed Potatoes, but a favorite combo at my house is kālua pork served with Spicy Corn And Bacon Macaroni And Cheese. If I had any taro, a staple Hawaiian root vegetable, I’d make some to serve with kālua pork, but since I usually don’t, a Savory Vegetable Crisp, with its sweet potatoes, beets, and carrots, is a great choice. And because any Hawaiian pork dish goes beautifully with tropical flavors, you’ll often find this Mango-Avocado Salad accompanying my kālua pork. And then Pineapple Pie for dessert.
If you have any kālua pork leftover, let me recommend one of my absolutely favorite ways to eat it: in a sandwich! Spread some Pimento Cheese on the inside of these slightly sweet Pandesal rolls and fill them with kālua pork, a big scoop of Jamaican Coleslaw, and some crunchy slices of Bread-And-Butter Pickles. You’re welcome!
Kālua Pork
Ingredients
- 1 5-pound pork shoulder roast
- 1 1/2 tablespoons coarse sea salt plus more if needed
- 4 1/2 teaspoons liquid smoke
Instructions
- Pierce the pork roast all over with a fork.
- Rub the coarse sea salt evenly over the pork.
- Place the seasoned pork into the slow cooker.
- Pour the liquid smoke over the pork.
- Cover and cook on low for 8-10 hours, or until the pork is tender and shreds easily. Remove the pork from the slow cooker and shred with two forks.
- If desired, mix some of the cooking juices back into the shredded pork to keep it moist. Serve hot.
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