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Kalua Pig in a Slow Cooker
March 14, 2010

Very good recipe! Couldn't tell much of a difference in the traditional "pig" and this recipe. Only thing I did differently was to slice open a banana (leave in the peel) and set it on top of the roast while it cooks to give it the taste of actually being wrapped in banana leaves prior to cooking it underground (make sure you remove the banana after the pig is fully cooked). Sounds weird, but this gives the pig a very SLIGHT sweet taste which the islands are famous for. After shredding the meat and removing the fat from the juice, I added 1 more tsp of liquid smoke and let the pig cook in it's juice for 1 hour more. Perfect pig!!! Served with the Hawaiian Cold Slaw from this site (which was a perfect complement to the meal) and Sweet Hawaiian bread rolls. If you close your eyes and listen you'd swear you could hear the waves on the beach, smell the lightly scented breeze in the palms, and feel the sand between your toes. This recipe is that good!! Thanks so much to Kikuchan for submitting it!!!

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