Kalua Bowl Recipe

Season and slow-cook

Pat the pork shoulder dry. Rub the surface with Hawaiian sea salt, garlic powder, and drizzle the liquid smoke over the meat; rub so seasoning is distributed. Place pork in a slow cooker or Dutch oven. Add 1 cup water to the pot (do not pour over the seasoned top; add around the sides).

Cook until tender

If using a slow cooker: cook on low for 8 hours or high for 4–5 hours until pork shreds easily. If using oven: cover tightly with foil and roast at 300°F (150°C) for 4–5 hours until fork-tender. Reserve cooking liquid.

Shred and keep warm

Remove pork to a cutting board, shred with two forks, discarding excess fat and any large pieces of bone. Return shredded pork to the pot with a few tablespoons of the reserved cooking liquid to keep moist and warm while you finish other components.

Combine rinsed jasmine rice, coconut milk, 1.25 cups water, salt, and sugar (if using) in a medium saucepan. Bring to a gentle boil over medium heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam.

Fluff the rice with a fork just before serving and keep covered to stay warm.

Preheat oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper to coat evenly.

Spread in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, tossing once halfway through, until golden and tender. Keep warm.

In a medium bowl combine diced pineapple, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice, salt, and honey (if using). Taste and adjust seasoning. Chill briefly if time allows to let flavors meld.

In a small saucepan combine pineapple juice, ketchup, brown sugar, soy sauce, apple cider vinegar, liquid smoke, and salt. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Mix cornstarch with 1 tablespoon cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened. Taste and adjust balance with more vinegar or sugar if needed. Remove from heat and cool slightly.

Divide warm coconut rice among 4 bowls (about 1/2 cup cooked rice per bowl).

Top each bowl with equal portions of shredded Kalua-style pork (about 1/2 lb cooked pork divided), roasted sweet potatoes (about 1/2 cup), and a generous spoonful of pineapple salsa (about 3 tablespoons).

Drizzle 1–2 tablespoons pineapple BBQ sauce over the pork and rice in each bowl. Garnish with sliced scallions, toasted sesame seeds, and a lime wedge. Serve immediately, squeezing lime over the bowl to taste.