Kalua Pork Recipe
Slow-cooked smoked, shredded pork seasoned simply and traditionally. Ask to have it cooked with fresh cabbage for an authentic island style pairing.
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Ingredients
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Pork and seasoning
Optional braising vegetables (traditional island style)
Finishing and serving
Method
Pork and seasoning
Trim and dry
Pat the pork shoulder dry with paper towels. Trim any excessively thick hard fat if desired, leaving a thin fat cap to keep the meat moist while cooking.
Salt the pork
Rub 2 1/2 tablespoons of Hawaiian sea salt evenly over the entire surface of the pork, massaging it into any crevices. The salt will season and help draw moisture to form a flavorful crust during cooking.
Add liquid smoke
Brush or drizzle 2 teaspoons of liquid smoke over the pork and rub it in so the smoky flavor is distributed. Use less if you prefer a lighter smoke character.
Add braising liquid
Place the pork in the slow cooker (or a heavy Dutch oven). Pour 1 cup of water into the bottom of the cooker to provide steam and prevent burning. The liquid should not cover the pork; it’s only to generate moisture.
Low-and-slow cook
Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the pork is fork-tender and reaches an internal temperature of at least 195°F (90°C) and easily pulls apart with two forks. Do not remove the lid often—keep the steam in.
Optional braising vegetables (traditional island style)
Add cabbage and onion (if using)
If you want the authentic island-style Kalua with cabbage, add the quartered cabbage and halved onion to the slow cooker around the pork before cooking (or add them during the last 2 hours of cooking if you prefer firmer cabbage). Tuck vegetables into the steam and they will braise in the pork juices and smoky aroma.
Cook together
Continue cooking until pork is fork-tender and cabbage is soft and translucent. The cabbage will absorb smoky, salty pork juices and can be served alongside or under the shredded pork.
Shredding and finishing
Remove and rest
When pork is done, transfer it to a large rimmed cutting board or bowl and let rest for 10 minutes to make shredding easier. Reserve the cooking liquid and vegetables.
Shred the pork
Using two forks (or gloved hands), shred the pork into bite-sized pieces, removing any large pieces of fat as you go. Mix in some of the reserved cooking liquid (start with 1/4 cup) to moisten—add more a little at a time until the texture is juicy but not soupy.
Crisp (optional)
For a slightly crisp exterior (optional and not traditional), heat a large skillet over medium-high heat with 1 teaspoon toasted sesame oil. Add a portion of the shredded pork in a single layer and sear, undisturbed, 2–4 minutes until edges brown, then toss and repeat with remaining pork. Alternatively, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes to caramelize edges.
Season and garnish
Taste and adjust seasoning with a little more salt if needed (the original salt rub should suffice). Finish with freshly ground black pepper and scatter chopped green onions over the pork. If you used cabbage, serve the braised cabbage alongside or under the pork.