Slow-Cooker Kalua Pig

Step 1

Remove the pork shoulder from its packaging and pat the surface dry with paper towels, rubbing gently on all sides to remove any moisture.

Step 2

Sprinkle 2 tablespoons of sea salt and 1 teaspoon of black pepper evenly over all sides of the pork, rubbing it in with your fingers so it adheres.

Step 3

If using banana leaves, line the bottom of the slow cooker by laying them flat to cover the surface—this prevents sticking and adds subtle flavor.

Step 4

Place the seasoned pork into the slow cooker, fat-side up if there is a visible fat cap on top of the meat.

Step 5

Pour 2 tablespoons of liquid smoke evenly over the top of the pork, letting it drip down the sides.

Step 6

Pour 0.5 cup of water around the sides of the pork, not on top—this creates steam without washing away the salt and smoke.

Step 7

Cover the slow cooker with the lid and set it to low heat for 8 hours, or until the pork shreds easily when pulled with two forks.

Step 8

Turn off the slow cooker and carefully remove the lid—steam will escape; tilt it away from your face.

Step 9

Using two forks, pull the pork apart into shreds, working from the center outward, breaking down any large pieces until the texture is consistently stringy.

Step 10

Stir the shredded pork into the liquid in the slow cooker so it absorbs the flavors, about 30 seconds of stirring.

Step 11

Scoop the kalua pig into serving bowls or onto a platter, spooning some of the cooking liquid over the top for moisture and flavor.