Kalua Pork - Slow-cooked, smoky shredded pork
Kalua Pork is a traditional Hawaiian slow-cooked pork shoulder dish that features a smoky, tender, and succulent flavor. The meat is traditionally cooked in an underground oven, called an imu, which gives it its distinctive smoked taste. In a home kitchen, the pork is generally rubbed with sea salt and liquid smoke, then wrapped in banana leaves (if available) before being slow-cooked in a crockpot or oven for several hours until it falls apart easily. Kalua Pork is commonly served at luaus and other Hawaiian gatherings, making it an ideal recipe for those looking to bring a taste of the islands to their table. It pairs well with white rice, macaroni salad, or steamed cabbage. Description by ChatGPT.
This recipe recreates the traditional luau specialty known as Kalua Pig without the need for an actual underground imu pit. Thanks to the use of liquid smoke and sea salt, we mimic the smokiness and complexity of authentic pit-cooked pork. Wrapped in banana leaves and slow-roasted to perfection, this pork is succulent, flavorful, and easier to make at home than you might think!
Ingredients:
- 1 large pork shoulder roast, preferably bone-in
- Generous splash of liquid smoke
- Coarse sea salt (Hawaiian sea salt if available)
- Banana leaves, thawed if frozen
Equipment:
- Roasting pan or Dutch oven with lid
- Thermometer (optional)
Instructions:
1. Preheat your oven to 325°F (163°C).
2. Begin by placing your pork shoulder on a clean surface and rub it all over with a generous splash of liquid smoke, ensuring to cover every nook and cranny.
3. Sprinkle the pork shoulder evenly with coarse sea salt, giving it another rub to distribute the salt.
4. Prepare your banana leaves by cutting them into manageable pieces if they are too long. Overlap the leaves in a crisscross pattern on the countertop to create a bed for the pork.
5. Place the pork on the banana leaves, fat side down, and wrap the leaves around the meat, folding them tightly to create a neat package.
6. Transfer the wrapped pork, seam side down, into your roasting pan or Dutch oven.
7. Tuck any extra banana leaves around the sides and place a final leaf on top to help hold in additional moisture.
8. Cover the pan with its lid and roast in the preheated oven for approximately 4 hours or until the internal temperature reaches between 195°F to 200°F (90.5°C-93°C).
9. Once done, remove the pork from the oven and let it rest, covered, for about 30 minutes to an hour.
10. Unwrap the pork and use tongs to pull the meat off the bone, transferring it to a bowl as you go.
11. Shred the meat in the bowl using two forks or your hands, and serve as desired.
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Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: This recipe should comfortably serve 6-8 people, perfect for a family dinner or a small gathering.
Cooking Tips:
- If you're unable to find Hawaiian sea salt, gray sea salt, or even Himalayan salt, can be used as an alternative.
- Banana leaves add a unique flavor and moisture to the pork, but in case you can't find any, aluminum foil can be a last resort substitute.
- Resting the meat after roasting allows the juices to redistribute, resulting in tender and flavorful pork.
This recipe has been attributed to Chef John from Food Wishes, and to try more delightful recipes, visit his YouTube channel at https://www.youtube.com/@foodwishes
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