My Hawaiian friend brought this 4-ingredient dish to a block party and it was a mega hit

Kalua Pig is a Hawaiian dish traditionally cooked in an underground oven called an 'imu'. It’s famed for its tender, smoky flavor that's infused with simplicity. Bringing the magic of Kalua Pig to your home, right here in the Midwest, involves using a slow cooker to replicate that authentic, melt-in-your-mouth experience. This dish is perfect for anyone looking to explore cultural cuisines without needing a trip to the islands.

Kalua Pig pairs wonderfully with steamed white rice and a vibrant side of cabbage or mixed greens. For an authentic Hawaiian plate, serve it alongside macaroni salad. The mild flavors of these sides complement the rich, smoky pork perfectly, creating a well-rounded and satisfying meal.

Servings: 8

4 lb pork shoulder (pork butt)
1 tablespoon liquid smoke
2 teaspoons sea salt
1 cup chicken broth

Pierce the pork shoulder all over with a fork to allow the flavors to penetrate better.

Rub the sea salt all over the pork shoulder generously.

Drizzle the liquid smoke over the pork, making sure it is evenly coated.

Place the pork shoulder in the slow cooker and pour the chicken broth around it.

Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.

Once cooked, shred the pork using two forks. Mix the meat with the juices in the slow cooker to ensure it remains moist and flavorful.

Serve hot with your favorite Hawaiian sides, or simply mound it on a warm plate with rice and veggies.

For a spicier take, add some crushed garlic and red pepper flakes to the slow cooker. If you prefer a smokier flavor, use more liquid smoke or try a different brand to experiment with the depth of the smoky taste. You could also add a few banana leaves on top of the pork for a more traditional touch. Some people enjoy a sweeter note, achieved by adding a bit of brown sugar or pineapple juice to the broth.