Kalua Pork *** Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. If the roast has a thick fat cap, trim to leave about 1/4 inch of fat. Using a small knife, score the surface lightly in a few places to help salt penetrate. Rub the entire roast with the 3 tablespoons sea salt, pressing it into the meat. Rub the liquid smoke over the surface evenly. Place the smashed garlic cloves around the roast.

Low-and-slow cooking

Preheat oven to 300°F (150°C). Place the pork fat-side down (or bone-side down) in a heavy Dutch oven or roasting pan with a tight-fitting lid. Add 1 cup water to the pan (this creates steam and keeps meat moist). Cover tightly. Roast in the oven until the pork is very tender and easily pulls apart with a fork, about 3.5 to 4.5 hours for a 4 lb roast. Check once after 2 hours to ensure there is still liquid in the pan; add a few tablespoons of water if dry.

Rest and shred

When a fork slides into the meat with no resistance and meat pulls apart easily, remove the pan from the oven. Leave covered and let rest for 15–20 minutes to redistribute juices. Transfer the pork to a large cutting board or tray and use two forks (or heatproof gloves and your hands) to shred the meat into bite-sized strands. Discard large pieces of fat and the smashed garlic. Mix the shredded pork with any pan juices to keep it moist. Taste and adjust seasoning with up to 1/2 tsp additional salt if needed.

Optional stovetop crisping

For slightly crisp edges reminiscent of traditional imu-roast, heat a large skillet over medium-high. Add a thin film of neutral oil. Working in batches, spread shredded pork in a single layer and press lightly; let brown undisturbed 2–3 minutes, then toss and brown another 1–2 minutes. This step is optional but adds texture.

Prepare cabbage

While the pork roasts or during the resting time, place the thinly sliced cabbage and optional onion in a large bowl. Add lime juice, toasted sesame oil, 1 teaspoon salt, and 1 teaspoon black pepper. Toss vigorously to soften the cabbage slightly and distribute flavors. Let sit 10–15 minutes so the cabbage wilts just a bit but keeps crunch.

Combine and finish

To serve, place a bed of the dressed cabbage on a platter or individual plates. Pile warm shredded Kalua pork on top of the cabbage. Sprinkle with chopped cilantro if using. Serve immediately with lime wedges on the side.