Kalua Pork Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Rub 2 tbs of the kosher salt all over the exterior, working it into any folds. If you are using banana leaves, rinse and pat them dry and set aside.

Add smoke flavor

Combine liquid smoke and 1 cup water. Pour or brush about half the liquid smoke mixture over the pork so it's evenly coated. Reserve the remainder for the cooking pan (or omit if using an actual smoker).

Wrap and roast (oven method)

If you have banana leaves, wrap the pork snugly in them, then wrap tightly in aluminum foil to form a sealed packet. If not using banana leaves, wrap the pork tightly in heavy-duty foil. Place the wrapped pork on a rimmed baking sheet or into a roasting pan. Poke two small vent holes in the foil if you prefer less steam. Roast in a preheated oven at 300°F (150°C) for 5–6 hours until the internal temperature reaches 195–205°F (90–96°C) and the meat is very tender and pulls apart easily. Optionally add smoking wood chips to a foil packet and place near the heat source if your oven/grill allows light smoke.

Rest and shred

Remove the pork from the oven and let it rest, still wrapped, for 20–30 minutes to redistribute juices. Unwrap the pork and discard excess fat and banana leaves/foil. Using two forks or gloved hands, shred the meat into large, juicy pieces. Sprinkle the remaining 1 tbs kosher salt over the shredded pork, taste, and adjust if needed.

Optional finishing

If you want a slightly glazed finish, reserve 1/2 cup of the prepared Kainoa's House Sauce (see next section), toss with the shredded pork, and spread in a shallow pan under a 425°F (220°C) broiler or in a hot oven for 6–8 minutes until edges caramelize. Watch closely to avoid burning.

Combine soy sauce, mirin, brown sugar and pineapple juice in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Add grated ginger and minced garlic. Simmer gently for 6–8 minutes to concentrate flavors, stirring occasionally.

Mix cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook 1–2 minutes until sauce thickens to a glossy teriyaki consistency. Remove from heat and stir in sesame oil. Taste and adjust sweetness or salt as desired. Reserve at least 1/2 cup for finishing the pork and keep the remainder for serving.

Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm until serving. Portion one scoop (about 1/2 cup cooked) per plate if plating individually.

Cook elbow macaroni according to package directions until tender but still slightly firm (al dente). Drain and rinse under cold water to stop cooking; drain thoroughly and return to a bowl.

In a separate bowl, whisk together mayonnaise, milk, rice vinegar, sugar, salt and black pepper until smooth.

Fold the dressing into the cooled macaroni along with the diced celery and carrot. Taste and adjust seasoning. Chill the salad for at least 1 hour so flavors meld. Stir before serving and portion one scoop (about 1/2 to 3/4 cup) per plate.

Assemble plates: place one scoop of steamed rice, one scoop of macaroni salad, and 4–6 oz (about 1/2 to 3/4 cup shredded) Kalua pork per serving. Drizzle 1–2 tablespoons of Kainoa's House Sauce over the pork and sprinkle with sliced green onions and toasted sesame seeds. Serve with a lime wedge on the side if desired.