Low Sodium Kalua Pig
Transform your kitchen into a Hawaiian paradise with this Low Sodium Kalua Pig recipe! Featuring tender, slow-roasted pork shoulder infused with smoky flavor from liquid smoke and wrapped in banana leaves or foil for a traditional touch, this dish is a healthier twist on the island classic. Fresh pineapple juice adds a subtle sweetness while green cabbage complements the succulent pork with a delicious crunch. With minimal salt and maximum flavor, this nine-hour oven bake requires little active prep time, making it perfect for a stress-free meal that everyone will love. Serve this crowd-pleaser with steamed rice or sweet potatoes for an authentic Hawaiian dining experience.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (also known as pork butt)
- 2 tablespoons liquid smoke
- 6 banana leaves (or aluminum foil as a substitute)
- 1 teaspoon coarse salt (preferably Himalayan or kosher, use sparingly)
- 1 medium head green cabbage
- 0.5 cup fresh pineapple juice
Instructions
Preheat your oven to 325°F (160°C).
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
Score the surface of the pork shoulder in a criss-cross pattern to help the flavors penetrate.
Rub the liquid smoke evenly all over the pork, then sprinkle it lightly with the coarse salt.
If using banana leaves, lay them on a clean surface and place the pork on top. Wrap the pork snugly with the leaves, tucking in the ends. If using aluminum foil, wrap the pork tightly with several layers.
Place the wrapped pork in a roasting pan or heavy pot with a lid.
Pour the fresh pineapple juice around the base of the pork; this will help to keep it moist during cooking.
Cover and place in the preheated oven to slow-cook for about 9 hours. The pork is ready when it is tender and easily shreds with a fork.
While the pork cooks, prepare the cabbage by removing the outer leaves and cutting it into quarters. Remove the core and slice the quarters into thin strips.
Once the pork is done, shred it with two forks inside its cooking juices. Stir in the sliced cabbage and allow it to steam and soften in the residual heat for about 10 minutes.
Stir everything together thoroughly so the cabbage is well mixed with the flavorful pork juices.
Serve the shredded Kalua pig hot, paired with steamed white rice or sweet potatoes for a traditional Hawaiian meal.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.2 g | 466% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.0 g | ||
| Protein | 331.0 g | 662% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5663 mg | 120% | |
*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.
