Kalua Pork
A simplified, yet incredibly flavorful, Hawaiian-style shredded pork, perfect for gatherings. Traditionally slow-cooked in an underground oven (imu), this version uses modern appliances to achieve a smoky, fall-apart tender result.
🧂 Ingredients
- 5 lbs Pork shoulder (Boston butt)(A bone-in or boneless pork shoulder is ideal for its fat content, which keeps the meat moist during long cooking.)
- 2 tbsp Hawaiian sea salt (or coarse sea salt)(Hawaiian sea salt has a unique mineral flavor. If unavailable, use coarse sea salt.)
- 2 tbsp Liquid smoke(This is key for mimicking the smoky flavor of traditional imu cooking.)
- optional Banana leaves(If using, thaw them first. They add a subtle fragrance and help keep the pork moist. You can often find them in Asian or Latin markets.)
- 1/2 cup Water or chicken broth(To create steam and prevent drying in the slow cooker or oven.)
👨🍳 Instructions
- 1
Prepare the pork: Pat the pork shoulder dry with paper towels. Using a sharp knife or a meat fork, poke deep holes all over the surface of the pork. This allows the salt and smoke flavor to penetrate.
⏱️ 5 minutes - 2
Season the pork: Generously rub the Hawaiian sea salt all over the pork, ensuring it gets into the poked holes. Then, drizzle and rub the liquid smoke evenly over the entire surface of the pork.
⏱️ 5 minutes - 3
Wrap the pork: If using banana leaves, line your slow cooker insert or a roasting pan with them, leaving enough overhang to wrap the pork. Place the seasoned pork shoulder in the center. If not using banana leaves, you can skip this step or wrap directly in foil.
⏱️ 5 minutes - 4
Add liquid and seal: Pour the water or broth into the bottom of the slow cooker insert or roasting pan (around the pork, not directly on it). If using banana leaves, wrap the pork tightly with the overhanging leaves. If not using banana leaves, wrap the pork tightly in heavy-duty aluminum foil, ensuring a good seal to trap moisture and smoke.
⏱️ 5 minutes - 5
Cook the pork: \n**Slow Cooker Method:** Cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork is extremely tender and easily pulls apart with a fork.\n**Oven Method:** Preheat oven to 150°C (300°F). Place the foil-wrapped pork (or banana leaf-wrapped pork) on a baking sheet and roast for 8-10 hours, or until fork-tender.
⏱️ 8-10 hours - 6
Shred the pork: Carefully remove the pork from the slow cooker or oven. Let it rest for 15-20 minutes. Discard any excess liquid (or reserve some for moisture). Using two forks, shred the pork until it falls apart into tender strands. If the pork isn't falling apart easily, return it to the cooker/oven for another hour.
⏱️ 20 minutes - 7
Serve: Serve the shredded Kalua pork hot. It's traditionally served with shredded cabbage (lau lau style) or over rice. It's also a fantastic filling for sliders or tacos.
⏱️ 5 minutes
💡 Pro Tips
- ✓Liquid smoke is the secret ingredient that mimics the smoky flavor achieved by traditional imu (underground oven) cooking.
- ✓The pork should be so tender that it practically falls apart with minimal effort when shredded.
- ✓This dish is a crowd-pleaser and perfect for luaus, parties, or any gathering.
- ✓For an even richer flavor, you can broil the shredded pork for a few minutes after shredding to get some crispy bits.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an authentic experience, research how to cook in an actual imu (requires significant preparation and resources).
- Wrap the pork in ti leaves instead of, or in addition to, banana leaves for a different aromatic profile.