📝 About This Recipe
Transport your kitchen to the shores of Oahu with this tender, succulent Kalua Pork, a staple of the traditional Hawaiian luau. Traditionally cooked in an underground oven called an 'imu,' this recipe replicates those deep, smoky flavors using a slow-roasting method that renders the pork until it melts at the touch of a fork. The combination of red Hawaiian Alaea salt and premium liquid smoke creates a complex, savory profile that is both rustic and incredibly satisfying.
🥗 Ingredients
The Roast
- 6-8 pounds Pork Butt (Boston Butt) (bone-in or boneless, with a good fat cap)
- 2 tablespoons Hawaiian Alaea Red Sea Salt (can substitute with coarse Himalayan pink salt if unavailable)
- 2 tablespoons Liquid Smoke (Hickory or Mesquite) (high-quality natural smoke concentrate)
- 5-6 pieces Garlic Cloves (whole, peeled)
- 2-3 large leaves Banana Leaves (thawed if frozen, used for wrapping to provide authentic flavor)
The Braising Liquid
- 1/2 cup Water
- 1 tablespoon Soy Sauce (for a hint of umami depth)
For Serving
- 4-6 cups Cooked White Jasmine Rice (steamed and fluffy)
- 1 head Green Cabbage (roughly chopped into 1-inch pieces)
- 1/2 cup Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
Remove the pork roast from the refrigerator and pat it thoroughly dry with paper towels to ensure the seasonings adhere properly.
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2
Using a sharp paring knife, pierce the pork roast all over, making 10-12 deep slits. Insert the whole garlic cloves into these slits for deep flavor infusion.
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3
Rub the entire surface of the pork with the Hawaiian Alaea salt, ensuring you get plenty of salt into the crevices and the fat cap.
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4
Drizzle the liquid smoke over the pork, massaging it into the meat until it is evenly coated.
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5
If using banana leaves, briefly pass them over a gas flame or warm them in the oven to make them pliable. Wrap the pork tightly in the leaves, then wrap the entire bundle in heavy-duty aluminum foil.
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6
If not using banana leaves, simply wrap the seasoned pork tightly in two layers of heavy-duty aluminum foil, ensuring there are no leaks.
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7
Place the wrapped pork in a slow cooker or a heavy roasting pan. If using a slow cooker, add 1/2 cup of water to the bottom. If using an oven, set it to 250°F (120°C).
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8
Cook on 'Low' in the slow cooker for 16 hours, or in the oven for 10-12 hours, until the meat is incredibly tender and falling apart.
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9
Carefully remove the pork from the heat and let it rest, still wrapped, for at least 30 minutes to allow the juices to redistribute.
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10
Unwrap the pork, reserving all the liquid (liquid gold!) in a separate bowl. Discard the banana leaves and any excess large chunks of fat.
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11
Shred the meat using two forks. It should pull apart with almost no resistance.
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12
In a large skillet or the slow cooker pot, toss the shredded pork with the chopped cabbage and about 1 cup of the reserved cooking liquid. Heat for 10-15 minutes until the cabbage is wilted but still has a slight crunch.
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13
Taste and add a splash more liquid smoke or salt if needed. Serve hot over a bed of steamed rice.
💡 Chef's Tips
Always use a pork butt (shoulder) rather than a loin; the high fat content is essential for the shred-and-melt texture. If you can't find Alaea salt, use a high-quality coarse sea salt; avoid table salt as it is too sharp and lacks the mineral complexity. For the most authentic flavor, don't skip the banana leaves; they provide a subtle earthy, tea-like aroma that defines real Kalua pork. Don't discard the juices! If the meat feels dry after shredding, fold the juices back in bit by bit until it reaches your desired succulence. If you want a crispier texture, spread the shredded meat on a baking sheet and broil for 3-5 minutes before serving.
🍽️ Serving Suggestions
Serve with a side of authentic Hawaiian Macaroni Salad for the ultimate plate lunch experience. Pair with a cold glass of POG juice (Passion fruit, Orange, Guava) or a crisp Lager to cut through the richness. Accompany with a side of 'Lomi Lomi' salmon (diced salmon with tomatoes and onions) for a fresh contrast. Use leftovers for incredible Kalua Pork sliders on sweet Hawaiian rolls with a drizzle of spicy mayo. Serve alongside steamed Poi or purple sweet potatoes for a traditional luau feel.