Kalua Mini Recipe
Make Kalua Mini Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Aromatics & Finishing
Method
Pork & Marinade
Prepare pork
Trim excess large pockets of fat from the pork shoulder, leaving some fat for flavor. Pat the meat dry with paper towels and set on a cutting board.
Score and season
Using a sharp knife, make a few shallow 1/2-inch cuts across the surface to allow salt to penetrate. Rub the 2 tbs salt evenly over all surfaces of the pork. Combine the liquid smoke and 2 tbs water and brush or rub evenly over the meat (this replicates the smoky underground flavor of traditional kalua). Sprinkle the 1 tsp black pepper and press the smashed garlic cloves lightly into the meat surface so they stick.
Optional wrap
If using banana or ti leaves: briefly pass each leaf over a gas flame or in a hot oven for 20–30 seconds to make them pliable. Lay 1–2 leaves on a work surface, place the pork shoulder in the center, then wrap the leaves around the meat tightly. If you don't have leaves, place the pork directly into a slow cooker or Dutch oven and cover tightly with a lid or foil.
Slow-cook
Place the wrapped or covered pork in a slow cooker set to low and cook 8–9 hours, or until the pork is fork-tender and reaches an internal temperature of about 195–205°F (90–96°C). Alternatively, preheat oven to 300°F (150°C) and cook in a covered Dutch oven for 4–5 hours, checking for tenderness. For Instant Pot-style: use the pressure-cook setting on high for 90 minutes, then allow natural release for 20 minutes.
Rest
Remove the pork and let it rest, still wrapped, for 15–20 minutes to let the juices redistribute. Reserve any juices in the cooking vessel.
Aromatics & Finishing
Shred the pork
Unwrap the pork and transfer to a large rimmed tray or cutting board. Using two forks or meat claws, shred the pork into bite-sized strands, discarding any large pieces of tough fat. Mix in any reserved cooking juices a little at a time to keep the meat moist and flavorful.
Finish and serve
Taste and adjust seasoning with a pinch more salt if needed. Transfer the shredded kalua pork to a serving platter. Garnish with the thinly sliced green onions and serve hot with steamed rice, poi, or as a filling for sliders/tacos.