Kalua Pork Recipe
Slow-cooked pork served with rice and steamed vegetables.
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Ingredients
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Pork Ingredients
Serving Ingredients
Method
Preparation of Pork
Prepare the Pork
Trim any excess fat from the pork shoulder and cut into large chunks if necessary to fit into the slow cooker.
Season the Pork
Rub the pork generously with Hawaiian sea salt, ensuring all sides are covered. Drizzle the liquid smoke over the pork, rubbing it in as well.
Wrap with Banana Leaves (optional)
If using, lay the banana leaves on the bottom of the slow cooker. Place the seasoned pork on top and cover it with additional banana leaves. This adds flavor but can be skipped if unavailable.
Slow Cook the Pork
Cover the slow cooker with the lid and cook on low for 12-14 hours or until the pork is tender and shreds easily with a fork.
Serving the Dish
Prepare the Rice
While the pork is cooking, prepare the white rice according to package instructions. Usually, this involves rinsing the rice and cooking it in water or broth until fluffy.
Steam the Vegetables
In the last 30 minutes of the pork cooking, steam your choice of mixed vegetables until they are tender but still vibrant in color.
Shred the Pork
Once the pork is done cooking, remove it from the slow cooker and shred it using two forks. Discard any large pieces of fat.
Serve
Serve the shredded Kalua pork over a bed of cooked rice, alongside the steamed vegetables. Enjoy your meal!