Oven Smoked Kalua Pork
Transport yourself to the tropical shores of Hawaii with this irresistible Oven Smoked Kalua Pork recipe, a savory take on the traditional Hawaiian delicacy effortlessly prepared in your kitchen! This slow-cooked masterpiece uses a tender pork shoulder seasoned with Hawaiian sea salt and infused with smoky hickory or mesquite flavor, thanks to liquid smoke. Wrapped in fragrant banana leaves and sealed in foil, the pork roasts gently for eight hours, emerging juicy, flavorful, and fall-apart tender. The crisscross scoring of the fat cap ensures every bite is rich and seasoned to perfection. No underground oven? No problem—this oven-baked version mimics the smoky notes of an imu pit without the extra effort. Serve your kalua pork with fluffy steamed rice or Hawaiian macaroni salad for an authentic island feast that’s perfect for family dinners, luaus, or meal prepping.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (or pork butt)
- 1 tablespoon Hawaiian sea salt (or coarse kosher salt)
- 2 tablespoons Liquid smoke (hickory or mesquite flavor)
- 4 large pieces Banana leaves (optional, for wrapping)
- 2 large sheets Aluminum foil
Instructions
Preheat your oven to 275°F (135°C).
Place the pork shoulder on a clean work surface.
Using a sharp knife, score the fat cap on the pork shoulder in a crisscross pattern. This allows the flavors to penetrate the meat.
Rub the pork shoulder generously with Hawaiian sea salt, ensuring even coverage.
Drizzle the liquid smoke over the pork, rubbing it into the scored fat and the meat's surface on all sides.
If using banana leaves, lay them out flat and place the seasoned pork shoulder in the center. Wrap the banana leaves tightly around the pork as if you were making a package, then secure it with kitchen twine or overlap them completely.
Place the pork (wrapped in banana leaves or plain) onto a large sheet of aluminum foil. Wrap the foil tightly around the meat to seal in the juices.
Add a second layer of foil for extra security to prevent any leaks during the slow cooking process.
Place the wrapped pork in a roasting pan or on a rimmed baking sheet to catch any potential drippings.
Transfer the pork to the preheated oven and bake for 8 hours, or until the meat is fork-tender and shreds easily.
Once cooked, remove the pork from the oven and let it rest for 20-30 minutes, still wrapped, to allow the juices to redistribute.
Carefully unwrap the foil and banana leaves (if used), being cautious of steam.
Shred the pork using two forks, mixing the meat with its own juices for added flavor.
Serve the Kalua pork warm with steamed rice, Hawaiian macaroni salad, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
4540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.1 g | 466% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 7151 mg | 311% | |
| Total Carbohydrate | 1.0 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 327.2 g | 654% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4921 mg | 105% | |
*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.
