Entrée: United States – Kalua Pork

Serving Size: 6

Approximate Time

Prep 15 min

Cook 6 hrs

Additional 15 min

Total 6 hrs 15 min

Ingredients

4–6 lb (1.8–2.7 kg) pork shoulder (Boston butt) or pork picnic roast
2–3 tbsp (30–45 ml) Hawaiian sea salt (alaea salt preferred) or kosher salt, to taste
1–2 tsp (5–10 ml) liquid smoke (kālua flavor), optional
6–8 ti leaves or banana leaves, large, optional
Heavy-duty aluminum foil, enough to double-wrap the roast, if not using leaves
1 / 2 cup (120 ml) water or low-sodium chicken stock
1–2 cloves garlic, smashed, optional
Shredded cabbage or steamed rice, to serve

Instructions

Traditional note: Kalua is traditionally cooked in an imu (underground oven) using hot rocks and ti leaves. Below are three reliable kitchen methods: imu overview, oven method, and slow-cooker method. Choose one based on your equipment.
Prepare the pork: Pat the pork shoulder dry with paper towels. Rub the entire roast generously with Hawaiian sea salt (about 1/2 tbsp per pound as a starting point). If using liquid smoke to mimic imu smoke, rub 1–2 tsp over the meat or add to the cooking liquid.
Optional: If you have ti leaves or banana leaves, rinse and soften them by passing them quickly over a flame or steaming so they become pliable. Lay several leaves overlapping into a rectangle large enough to wrap the roast.
IMU (traditional) overview: Line your imu pit with hot stones heated for several hours. Place a layer of green vegetation (branches, banana leaves) over the stones, then place the salted pork on top and cover the roast with more green vegetation and plentiful ti leaves. Cover everything with a tarp or burlap, then with earth to trap heat. Cook for about 8–12 hours depending on pit temperature. Carefully uncover, remove leaves, and shred the pork. (Only attempt an imu if familiar with pit-roasting safety and local regulations.)
Oven method (reliable home-kitchen method): Preheat oven to 300°F (150°C). If using ti or banana leaves, wrap the salted pork tightly in leaves, then double-wrap in heavy-duty aluminum foil. If not, tightly wrap the roast in two layers of foil. Place the wrapped roast in a roasting pan or ovenproof dish and add 1/2 cup water or stock to the pan (not inside the foil wrap) to create a moist environment.
Bake: Put the pan in the oven and roast for 4–6 hours, or until the pork reaches an internal temperature of 195–205°F (90–96°C) and is easily shredded with forks. Time will vary by roast size and oven; check doneness after 4 hours.
Slow-cooker method: Place the salted roast in the slow cooker. Add 1/2 cup water or stock to the bottom, add smashed garlic if using, and drizzle liquid smoke over the meat if you want the smoky flavor. Cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until the pork shreds easily.
Rest: When done, remove the roast and let it rest for 10–15 minutes. Keep the juices; they can be mixed back into the shredded pork for moistness.
Shred: Unwrap the roast, discard leaves or foil, and use two forks (or gloved hands) to shred the pork into bite-sized pieces. Remove and discard excess fat and any large tendon.
Finish and season: Taste the shredded pork and add a little more salt if needed. If you used liquid smoke, adjust to preference. For a lightly crisp exterior, spread shredded pork on a rimmed baking sheet and broil for 2–4 minutes, turning once.
Serve: Traditionally served with steamed white rice and shredded cabbage or as part of a plate lunch. Kalua pork is also excellent in tacos, sliders, or on Hawaiian sweet rolls.
Storage: Refrigerate cooled pork in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of water or stock to keep moist.