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This rich and flavorful kālua pig recipe brings the spirit of aloha into your kitchen without needing an underground oven. With just a handful of ingredients and a bit of slow cooking, you can create fall-apart tender Hawaiian-style pulled pork that’s perfect for sharing with family and friends.
I first made this for a small backyard luau on a cool spring night and the aroma alone transported us straight to Maui. Ever since then it has become a requested favorite for gatherings big or small.
Ingredients
- Pork shoulder: rich marbling helps it cook down to tender perfection look for boneless with good fat distribution
- Garlic: adds deep flavor from the inside out sliced cloves melt into the meat
- Hawaiian sea salt: delivers that essential mineral edge unique to island cuisine use coarse kosher if needed
- Liquid smoke: gives the dish that outdoor cooked flavor without the imu look for hickory or mesquite varieties
- Banana leaves: bring earthy aroma and authentic Hawaiian character find them frozen in most Asian markets
- Olive oil: helps sear the pork to build flavor before it braises
- Water or chicken stock: keeps the pork juicy during the long oven braise use low sodium stock if available
Step-by-Step Instructions
- Prepare the Pork:
- Cut the pork shoulder into large chunks about the size of your palm. Use a paring knife to make several deep slits in each piece and tuck slices of garlic into every slit so the flavor penetrates while cooking.
- Brown the Pork:
- Heat olive oil in a large Dutch oven over medium high heat. Working in batches if needed sear each piece of pork on all sides until golden brown. This step is important for developing a deep rich flavor base.
- Season Thoroughly:
- Sprinkle Hawaiian sea salt generously over the pork pieces followed by one tablespoon of liquid smoke. Use your hands to rub the seasonings into every crevice of the meat. Do not rush this part get in there and coat everything well.
- Wrap in Banana Leaves:
- Place a layer of banana leaves inside your Dutch oven or a large oven safe pot. Add the pork and cover it completely using more banana leaves folded snugly around the meat. If the leaves split just overlap and layer them tightly.
- Add Liquid and Braise:
- Pour two cups of water or chicken stock and the remaining half tablespoon of liquid smoke around the pork. Cover with a lid and place in a 325 degree oven for about three hours until the pork is meltingly tender and easily shreds with a fork.
- Shred and Serve:
- Carefully unwrap the banana leaves and remove the pork. Use two forks to shred the meat into juicy bite sized pieces. Serve warm with rice cabbage or any of your favorite island inspired sides.
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Storage Tips
Cool the pork completely and store in an airtight container in the fridge for up to four days. It also freezes beautifully. Portion it into resealable bags for easy reheating straight from the freezer. Reheat with a splash of broth or water to keep it moist.
Ingredient Substitutions
If you cannot find Hawaiian sea salt use coarse kosher salt though the flavor will be slightly different. No banana leaves? Try food safe parchment and foil but keep in mind the earthy flavor will be missing. Liquid smoke is essential so look for it near the BBQ sauces in any grocery store.
Serving Suggestions
Classic kalua pork and cabbage with steamed white rice is always a hit. It also shines in tacos burritos sliders breakfast plates and even nachos. For something different top it with pineapple salsa and serve with coconut rice or spoon it over a baked sweet potato with spicy mayo.
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Cultural Context
Kalua cooking is a sacred and communal tradition in Hawaiian culture tied closely to land and ceremony. The imu underground oven is a technique passed through generations and this oven method honors that spirit using modern tools while preserving the heart of the dish.
Frequently Asked Questions About Recipes
- → Can I make kalua pork without banana leaves?
Yes, while banana leaves add authentic earthy flavor, you can substitute with foil for wrapping. The taste will still be delicious.
- → What’s the best cut of pork for kalua style?
Pork shoulder (also called Boston butt) is ideal—it’s marbled and breaks down beautifully during braising.
- → Is liquid smoke necessary?
Liquid smoke adds key flavor to mimic traditional underground oven cooking. Hickory or mesquite are both great choices.
- → Can I use a slow cooker instead of the oven?
Absolutely. Just follow the same prep steps and cook on low for 8–10 hours until the pork is fall-apart tender.
- → How do I serve kalua pork?
Serve it over rice with cabbage, in sliders, tacos, burritos, or even with mac salad for a Hawaiian plate lunch vibe.
- → Can I freeze leftover kalua pork?
Yes, it freezes very well. Store in airtight containers for up to 3 months, then reheat gently when ready to serve.