Kalua pork
Hawaiian smoky, salty shredded pork, made in the oven
Kalua pig is the heart of a Hawaiian lū'au: a whole pig wrapped in ti and banana leaves and cooked all day in an imu, an underground oven, until it falls apart, smoky and salty. This dish contains pork. Families across O'ahu and the other islands make this simpler version at home with pork shoulder, coarse sea salt and a little liquid smoke, wrapped and slow-roasted. It is served with rice, poi or cabbage, or in sliders. The mistake is using fine table salt in the same amount; it makes the pork far too salty, so use coarse sea salt. Chef's tip: stir a little of the cooking juice back into the shredded pork so it stays moist.
- Total time
- 375 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 5 ½ lb pork shoulderbone in, skin removed
- 1 ½ tbsp coarse Hawaiian or sea salt
- 2 tbsp liquid smoke
- 2 large banana leaves (optional)optional
- ¾ cup water
- ½ white cabbage (optional)sliced, optional
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Method
0/5 doneStep 1: Heat the oven to 325°F. Pierce 5 ½ lb pork shoulder all over with a knife, rub with 2 tbsp liquid smoke and then 1 ½ tbsp coarse Hawaiian or sea salt.
Step 2: Wrap the pork in 2 large banana leaves if using, then put it in a roasting tin with ¾ cup water and cover very tightly with a double layer of foil.
Step 3: Roast for 5–6 hours, until the meat falls apart when pushed with a fork; it will be far above the safe 145°F.
360 minStep 4: Rest for 15 minutes, then shred with two forks, discarding the bone and any fat. Stir in some of the juices.
15 minStep 5: For the classic side, toss ½ white cabbage in the hot pan juices for 3–4 minutes until wilted. Serve with rice. Keeps 4 days chilled, or freeze.
4 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 32 g
- Carbs
- 0 g
- Fat
- 27 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalua pork take?
- About 375 minutes in total: 15 minutes to prepare and 360 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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