This Kalua pig recipe is made in a Slow Cooker. That's simply because Imus (underground pits for cooking) are either against the law or very inconvenient on many parts of the mainland. Not only that, but Kalua Pig is probably the easiest recipe to cook. Try it, you'll like it!
- 1 Boston Butt (the size to fit your slow cooker)
- 4 to 6 Tbs Coarse Sea Salt (enough for medium coat on all sides of pork)
- 2 Tbs Liquid Smoke
- Banana leaves*
- Plastic slow cooker liner (optional)
- Score meat about ½" deep and 1" to 1½" apart on all sides of the pork.
- Sprinkle sea salt on all sides and massage it in, including inside scores.
- Place liner in Slow Cooker.
- Wrap pork in banana leaves.*
- Place pork in liner, close top and put lid on
- Cook on high for 4 to 5 hours. (Meat should be fall apart tender)
- Remove from slow cooker and place on heat resistant surface (like a large plate).
- Shred pork using two forks.
- Put 2 Tbs pork drippings or water**, 1 tsp of liquid smoke and 1 tsp of salt in a small container, Mix all together and sprinkle over prepared pork a little at a time. Mix again to coat all of the pork (adjusting to taste), serve and enjoy.
* Use an unpeeled banana on top of the pork if you can't find banana leaves
** Use water if you prefer reduced fat.
If you’re like me and live in a part of the country where there is no Asian store, then click here and visit my shopping page for Asian supplies/equipment.