Ingredients
– 5 pounds of boneless pork shoulder
– 1 tablespoon of Alaea sea salt (Hawaiian Red Salt)
– 1 tablespoon of liquid smoke
Directions
1. Pierce the pork all over with a fork or sharp knife to allow flavors to penetrate deeply.
2. Generously rub the pork shoulder with the Alaea sea salt, ensuring even coverage all around.
3. Place the salted pork in the slow cooker and add the liquid smoke, drizzling it over the top.
4. Cover the slow cooker and set it to cook on low for about 16 hours. You read that right—one to truly savor the flavors, patience is key.
5. After the cooking time has elapsed, the pork should be exceptionally tender. Shred the meat with two forks, removing any excess fat, if desired.
6. If you’d like a bit of crispness, you can transfer the shredded pork to a baking sheet and broil it briefly before serving.

Variations & Tips
– Should Alaea salt be challenging to find, kosher salt can be used but begin with a slightly lesser quantity and adjust to taste.
– Some folks will add a banana leaf over the pork before cooking to impart a subtle, earthy flavor. While banana leaves might be available in some specialty markets, it’s not crucial for this recipe.
– Once shredded, the pork pairs beautifully with a variety of sauces, but try it first in its natural state to appreciate the delicate balance of smoke and salt.
– Remember, the secret to outstanding Kalua Pig is in the slow cooking; do not be tempted to rush the process by setting your cooker to high.
– This pork freezes wonderfully, making it a fantastic make-ahead dish. Store in airtight containers and thaw in your refrigerator for a quick and satisfying meal.