Over Labor Day weekend, I was craving Luau food. I used to live on the Big Island, and I often miss the food served over there. My good friend Erin is Polynesian, and she shared a wonderful recipe for Kalua Pig she makes right in a slow cooker. No need to dig a pit, or find tea leaves, or whole pig.
The recipe is simple, and has only four ingredients: pork shoulder, liquid smoke, salt, and pepper. Isn’t that fantastic?
When making very simple recipes like this, the key is to always use the best ingredients. In the case with this pork recipe, it’s all about the liquid smoke. She and her Dad both say that Wright’s brand of hickory liquid smoke is really the only way to go.
Kalua Pig in a Crockpot
1 small (3-5 pound) pork blade shoulder (or pork shoulder butt) roast—something small enough to fit in your slow cooker easily
2-3 teaspoons salt
2-3 teaspoons freshly ground pepper
2-4 tablespoons Wright’s hickory liquid smoke
1. Place roast in the crockpot. Using plastic kitchen gloves or plastic bags to cover your hands, rub salt, pepper, and liquid smoke into all sides of the pork. Rub it in as deeply into the meat as you can for about 10 minutes. Put the lid on the crockpot and cook on low for 8-10 hours.
2. Using two forks, flake the meat until shredded. Serve with potato salad, fruit salad, and calrose rice.