Hawaiian Kailua Pork
Transport your taste buds to the islands with this Hawaiian Kalua Pork recipe, a succulent and smoky dish inspired by traditional luau cooking. Featuring pork shoulder rubbed with Hawaiian sea salt and infused with liquid smoke, this easy-to-make version replicates the flavors of an imu, the underground oven used in Hawaii. Wrapped in banana leaves for an authentic touch, the pork is slow-roasted or cooked in a crockpot until it’s tender enough to shred effortlessly. With minimal prep time and bold, captivating flavors, this dish is perfect for serving with steamed rice, Hawaiian macaroni salad, or as part of a classic plate lunch. Whether you're planning a tropical-inspired feast or looking for a set-it-and-forget-it meal, Kalua Pork is a delicious crowd-pleaser that brings a taste of Aloha to your table.
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Recipe Information
Ingredients
- 5 lbs pork shoulder (pork butt)
- 1 tbsp Hawaiian sea salt or kosher salt
- 1 tbsp liquid smoke
- 2 leaves banana leaves (optional, for wrapping)
- 1 cup water
Instructions
1. Preheat your oven to 275°F (135°C) or prepare your slow cooker.
2. Rinse the pork shoulder and pat it dry with a paper towel.
3. Rub the entire pork shoulder with Hawaiian sea salt or kosher salt, ensuring an even coating.
4. Place the pork shoulder on a large sheet of aluminum foil. Drizzle the liquid smoke over the pork, rubbing it in to enhance the smoky flavor.
5. (Optional) Wrap the pork shoulder in banana leaves to replicate the traditional imu cooking method. Secure the leaves around the pork with kitchen twine or additional foil.
6. Wrap the pork tightly with aluminum foil to seal in the moisture during cooking.
7. Place the wrapped pork into a roasting pan if using an oven, or directly into the slow cooker. Add 1 cup of water to the bottom of the pan or slow cooker to prevent drying out.
8. For oven cooking, roast the pork at 275°F (135°C) for approximately 8 hours, or until the meat is tender and easily shreds with a fork. For slow cooker, set to low and cook for 8-10 hours.
9. Once the pork is fully cooked, carefully remove it from the oven or slow cooker and let it rest for 20 minutes before unwrapping.
10. Shred the pork using two forks, discarding any large chunks of fat. Mix the shredded pork in the collected juices for added flavor.
11. Serve the Kalua pork warm with steamed rice, Hawaiian mac salad, or as part of a plate lunch. Enjoy!
Nutrition Facts
Calories |
5672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.7 g | 582% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 7445 mg | 324% | |
| Total Carbohydrate | 0.5 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 385.9 g | 772% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6134 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
