Traditionally cooked in an imu, a Hawaiian underground oven, kalua pig is a shredded pork commonly served at traditional Hawaiian luaus and feasts. It’s truly one of my favorite Hawaiian dish. This recipe is my favorite way to enjoy kalua pig at home!
2-3 lb pork shoulder
1 cup ALOHA soy sauce
1 tsp Hawaiian salt or sea salt
1 Hawaiian chili pepper or Thai chili pepper (optional; more if you’d like)
1 head cabbage (optional)
Using a slow cooker, add in pork shoulder, ALOHA soy sauce, Hawaiian salt, and Hawaiian chili pepper. Cook on high for 8-10 hours till very tender. Shred the pork with two forks and your kalua pig is finished. If you’d like to, cut the cabbage and sauté then cover till mostly soft. Add as much kalua pig as you’d like, I added about 2/3 of the amount I made, and mix well. Let that cook for 3-5 more minutes. That’s it!
Although this isn’t really a quick dinner, it’s great because I can just gather the ingredients in the morning and forget about it till dinner time when it’s ready!
Make sure to use Aloha shoyu, as others will give a different flavor than what we think is the best.
With the leftover, we usually either freeze them or just buy more cabbage and cook it together. We love kalua pig with lots of cabbage!
#recipe
