Kalua Pork Loin
Infuse your kitchen with the irresistible aromas of the islands with this slow-cooked Kalua Pork Loin, a flavorful nod to traditional Hawaiian barbecue. Perfectly tender and seasoned with kosher salt and smoky liquid smoke, this recipe delivers all the savory depth of authentic kalua pork without the need for an underground imu oven. For an extra touch of authenticity, wrap the pork in banana leaves to lock in moisture and enhance the earthy flavors as it cooks low and slow for hours. Whether prepared in the oven or in a slow cooker, this 10-minute prep recipe yields perfectly shredded, juicy pork that's ideal for pairing with steamed rice, macaroni salad, or even tacos and sandwiches. Perfect for family gatherings or a taste of Hawaii at home, this dish is your ticket to paradise.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 tablespoon kosher salt
- 2 teaspoons liquid smoke
- 2 large leaves banana leaves (optional)
- 0.5 cup water
Instructions
Preheat your oven to 275°F (135°C) or prepare your slow cooker.
If using banana leaves, cut them into sections large enough to wrap the pork loin. Line a baking dish or slow cooker with the leaves, letting the edges hang over the sides.
Rub the kosher salt evenly over the entire pork loin.
Drizzle the liquid smoke over the pork loin and rub it in to distribute the flavor evenly.
Place the seasoned pork loin on the banana leaves, if using. Wrap the pork snugly with the banana leaves and secure with kitchen twine if necessary.
Add 1/2 cup of water to the bottom of the baking dish or slow cooker to create a moist cooking environment.
If using an oven, cover the dish tightly with aluminum foil. If using a slow cooker, simply close the lid.
Cook the pork for 7-8 hours, or until it is tender enough to shred easily with a fork. Check periodically to ensure there is still moisture in the dish, adding a small amount of water if necessary.
Remove the pork from the oven or slow cooker and let it rest for 10 minutes.
Carefully unwrap the banana leaves, if used, and discard them. Shred the pork using two forks, mixing the juices back into the meat for added flavor.
Serve the kalua pork loin with traditional Hawaiian sides such as steamed white rice or macaroni salad, or use it in sandwiches, tacos, or over salad greens.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 367.4 g | 735% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5756 mg | 122% | |
*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.
