Kalua Pork Recipe
Hawaiian · Main course · 495 min total
A traditional Hawaiian dish featuring tender, smoky shredded pork cooked low and slow with minimal ingredients. This home-cook version uses a slow cooker to achieve the same rich flavor without an imu (underground oven).
15
min prep
min prep
480
min cook
min cook
8
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4-5 lbs pork shoulder (Boston butt), bone-in or boneless
- 1 1/2 tablespoons Hawaiian sea salt (or kosher salt)
- 2 tablespoons liquid smoke (preferably hickory)
- 1 cup water
- Optional: 4-6 banana leaves (for wrapping, or use foil)
Instructions
- Score the fat cap of the pork shoulder in a crosshatch pattern, about 1/2 inch deep. Rub the salt all over the pork, working it into the scores.
- Place the pork in a slow cooker. Drizzle with liquid smoke and add water. If using banana leaves, line the slow cooker with them and wrap the pork inside; otherwise, proceed without.
- Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork is fork-tender and shreds easily.
- Remove the pork from the slow cooker (discard banana leaves if used). Let rest until cool enough to handle, then shred the meat, discarding any large pieces of fat or bone.
- Strain the cooking liquid and skim off excess fat. Moisten the shredded pork with some of the liquid to taste. Serve immediately or keep warm.
Tips
- For a smokier flavor, add a few drops of liquid smoke to the shredded pork before serving.
- Serve with steamed white rice and macaroni salad for a classic Hawaiian plate lunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
AI estimate may be inaccurate · Terms