Kalua Pork Plate Recipe
Slow-cooked kalua pork served with rice and mac salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kalua Pork
Rice
Mac Salad
Method
Kalua Pork
- 1
Prepare the Pork
Rub the pork shoulder with Hawaiian sea salt and liquid smoke. Make sure to coat it evenly.
- 2
Wrap with Banana Leaves
If using, wrap the seasoned pork shoulder in banana leaves. This will help to keep it moist during cooking.
- 3
Slow Cook the Pork
Place the wrapped pork in a slow cooker and cook on low for 12-14 hours, or until the pork is tender and shreds easily.
- 4
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in some of the juices from the cooker for added flavor.
Rice
- 5
Rinse the Rice
Rinse the long grain white rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.
Mac Salad
- 7
Cook the Macaroni
In a large pot, bring salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente, then drain and rinse with cold water.
- 8
Combine the Ingredients
In a large mixing bowl, combine the cooked macaroni, mayonnaise, shredded carrots, green onion, salt, and black pepper. Mix well until everything is evenly coated.
- 9
Chill the Salad
Cover the mac salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.