Kālua Pork Recipe
Shredded pork cooked in an underground oven, a Hawaiian favorite.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork
Trim excess fat from the pork shoulder and score the surface in a crisscross pattern.
Season the Pork
Rub the Hawaiian sea salt evenly over the pork shoulder. Drizzle the liquid smoke over the meat and rub it in as well.
Wrap the Pork (optional)
If using banana leaves, wrap the seasoned pork in the leaves. This adds flavor and helps retain moisture.
Prepare the Underground Oven
Dig a pit in the ground, about 2-3 feet deep. Place hot rocks or coals at the bottom.
Cook the Pork
Place the wrapped pork in the pit on top of the hot rocks. Cover with wet burlap or banana leaves, then cover with dirt to seal the pit.
Wait
Let the pork cook for about 8-12 hours, depending on the size of the pork and heat of the coals.
Uncover and Shred
Carefully uncover the pit, remove the pork, and shred it using two forks.
Serve
Serve the shredded Kālua pork with rice, in a sandwich, or as part of a Hawaiian plate lunch.