Kalua Pork is a traditional Hawaiian dish, which is cooked in an underground oven called an Imu. An Imu is a 2-4 foot deep pit dug and filled with kindling and rock (usually lava rock) and lit on fire. After a few hours, the kindling turns to fiery coals and the stones get to an even heat and the pit is ready to cook the pig. Leaves are then laid on top of the rocks to steam cook the pork. Next, the whole pig is laid on top of the bed of leaves, covered with more leaves and finally the dirt that was used to dig out the pit is used to cover it back up and keep the heat in. The pig cooks for at least 8 hours, depending upon the size.
Don’t have an Imu in your backyard? No problem! The recipe below is super simple and delivers the same delicious results from your slow cooker. I’m a huge fan of slow cooker recipes during the summer that allow you to enjoy time with your family instead of slaving away in a hot kitchen.
1 4-6 pound pork shoulder or butt roast (preferably boneless)
1 Tbsp. liquid smoke Hickory flavor
2 Tbsp. Soy Sauce (we use Gluten Free)
2 Tbsp. Water
2-3 tsp. Sea Salt
Wash and pat dry the pork roast before placing in your crockpot or slow cooker.
Sprinkle the roast liberally with sea salt.
Add the liquid smoke, soy sauce and water.
Place the lid on the slow cooker and set timer for 8 hours on low setting.
Once cooked, shred the roast with a fork.
This recipe is enough to feed our family of 5 with plenty of leftovers. We typically eat the pork over rice and will then make sandwiches with the leftovers. For sandwiches, place a big serving of the Kalua pork on King’s Hawaiian Bread buns and serve with a bit of Lawry’s Sesame Ginger sauce (a tip I learned from my Mother-in-Law who lived in Kauai for 19 years).
Super easy, super delicious!