Tillie Doyle
Kalua pig is a traditional Hawaiian dish that involves cooking a whole pig in an underground pit oven called an imu. The pig is seasoned with sea salt and wrapped in banana leaves, slow-roasted for several hours. This cooking method infuses the pork with a distinct smokiness and tenderness, making it perfect for special occasions like luaus. For those who don't have access to an imu, a crock pot is a great alternative to recreate this delicious dish at home. With just a few simple ingredients and a slow cooker, you can enjoy tender, juicy, and flavourful Kalua pig without having to dig a hole in your backyard!
| Characteristics | Values |
|---|---|
| Type of Meat | Pork Butt, Pork Shoulder, Boston Butt |
| Type of Cooker | Crockpot, Slow Cooker |
| Cooking Time | 8-20 hours |
| Temperature | Low |
| Ingredients | Hawaiian Sea Salt, Liquid Smoke, Hawaiian Red Salt |
| Add-ons | Bacon, Banana Leaves, Cabbage Leaves |
| Serving Suggestions | Rice, Macaroni Salad, Seaweed, Yeast Rolls, White Rice, Onions, Cabbage, Chili Sauce, Eggs, Quesadillas, Moco Bowl, Tomato, Sourdough Bread, Pickles, Ciabatta Buns, Chive-Lime Rice, Flour Tortilla |
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What You'll Learn
Choosing the right cut of meat
Pork butt, also known as Boston butt in grocery stores, is a cut from the upper part of the shoulder of the pig. It is a tough, well-exercised muscle with a high amount of connective tissue and fat marbling. When slow-cooked, these connective tissues break down, resulting in a tender and juicy texture. The generous fat marbling also adds flavour and moisture to the meat.
When selecting pork butt, look for a well-marbled cut with a good amount of fat coverage. A larger roast, weighing around 4-5 lbs, is ideal for a crockpot as it allows for even cooking and air circulation.
Some recipes suggest wrapping the pork butt in banana leaves before placing it in the crockpot. This adds a unique flavour and helps retain moisture. If fresh banana leaves are unavailable, frozen ones can be sourced from Hispanic or Asian grocery stores. Alternatively, cabbage leaves can be used as a substitute.
In addition to the cut of meat, the quality of the ingredients used, especially the salt and liquid smoke, can significantly impact the flavour of your Kalua pig. Traditional recipes call for Hawaiian sea salt or Alaea salt, a type of unrefined salt mixed with red volcanic clay. However, other types of salt, such as Himalayan pink salt, can also be used successfully.
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Seasoning the meat
Before seasoning, it is recommended to pierce the meat all over with a knife or a carving fork to create holes that allow the seasoning to penetrate the meat. This step ensures that the salt and liquid smoke, another key ingredient, infuse the pork with flavour.
Some cooks choose to wrap the pork in banana leaves before placing it in the crock pot, adding a nice flavour and helping to retain moisture. If fresh banana leaves are not available, frozen ones can be purchased from Hispanic or Asian grocery stores. Alternatively, cabbage leaves can be used, which also impart a nice flavour and help keep the meat moist.
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Cooking time and temperature
The cooking time and temperature for kalua pig in a crock pot can vary depending on the size and cut of the meat, the specific crock pot being used, and personal preference. However, there are some general guidelines that can be followed for cooking kalua pig in a crock pot.
Firstly, it is important to note that kalua pig is traditionally cooked in an imu, which is an underground pit oven. The pork is wrapped in banana leaves and slow-roasted for several hours, infusing it with a smoky flavour and tenderness. When using a crock pot, it is important to aim for a similar slow-cooking process to achieve the desired tenderness and flavour.
Most sources recommend cooking kalua pig in a crock pot on low heat for an extended period of time. The cooking time can range from 8 to 20 hours, depending on the size and cut of the meat, as well as personal preference for tenderness. For example, a smaller cut of meat, such as a pork butt or shoulder, may only need 8 to 10 hours of cooking time, while a larger cut or whole pig may require 16 to 20 hours.
It is also important to note that the crock pot should be appropriately sized for the amount of meat being cooked. Allowing some room around the meat for air to circulate can help ensure even cooking and prevent the meat from drying out. Additionally, it is recommended to wrap the meat in banana leaves or cabbage leaves before placing it in the crock pot to retain moisture and add flavour.
During the cooking process, it is a good idea to turn or flip the meat once or twice to ensure even cooking. Some recipes also suggest poking holes in the meat with a knife or fork and adding a small amount of liquid, such as water or broth, to the crock pot to prevent the meat from drying out.
Once the cooking time is complete, the meat should be easily shreddable. It can be removed from the crock pot and shredded with forks, adding the drippings or juices back into the meat as needed to moisten and flavour it.
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Shredding the meat
Once the meat is cooked, it should be tender and easy to shred. Remove the cooked meat from the slow cooker and use a fork to shred it into small chunks, making sure to remove any fat pieces. You can also use two forks to shred the meat. If you want to crisp up the meat, roast it in the oven for 10 minutes before serving.
If you have removed the meat from the slow cooker to shred it, add about 1/4 to 1/2 cup of the juices from the slow cooker to the shredded meat. You can also add more liquid smoke at this stage if you want to enhance the smoky flavour.
Leftover shredded pork can be refrigerated within two hours of cooking and stored for 3-4 days. For longer storage, it can be frozen for up to three months.
To reheat shredded pork, gently heat it in a skillet over medium-low heat, adding a splash of broth or water to maintain moisture. You can also use the microwave, ensuring the pork is covered to prevent drying out.
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Serving suggestions
Kalua pig is a Hawaiian dish that can be served in a variety of ways. It can be served on its own, or with rice, including chive-lime rice, and macaroni salad. It can also be served in tacos, salads, wraps, sandwiches, or on top of baked potatoes. For a more traditional Hawaiian experience, the pork can be wrapped in banana leaves and cooked in an underground pit oven, known as an "imu".
Some other serving suggestions include:
- With white rice, onions, cabbage, and chili sauce.
- Crisped up with eggs for breakfast.
- In quesadillas.
- In a "moco" bowl with white rice, brown gravy, and a fried egg (with an optional hamburger patty).
- In a BLT on sourdough.
- With seaweed and yeast rolls.
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Frequently asked questions
Cooking times vary depending on the weight of the pork and the size of the crock pot, but generally it takes between 8 and 20 hours.
You will need pork (preferably pork butt or shoulder), salt (preferably Hawaiian sea salt or Himalayan pink salt), and liquid smoke. Some recipes also call for banana leaves or bacon.
First, pierce the pork all over with a knife or fork. Then, rub the salt and liquid smoke over the meat. Place the pork in the crock pot and cook on low heat for the desired amount of time. Finally, shred the meat with a fork and moisten with drippings as needed.
