Kalua Pork Recipe

Prep pork

Trim excess surface fat from the pork shoulder if desired, leaving a thin fat cap to keep meat moist. Pat pork dry with paper towels.

Season

Rub the entire pork shoulder with 3 tablespoons Hawaiian sea salt (or coarse kosher). If using smoked sea salt or liquid smoke, rub or brush on 1 teaspoon evenly over the surface for an authentic smokey flavor.

Wrap and add moisture

If using banana leaves, warm them briefly so they're pliable and wrap the pork tightly in 2–3 layers. If using foil, wrap the pork tightly in heavy-duty aluminum foil. Pour 1 cup water or low-sodium chicken stock into the bottom of the roasting pan (or place a small heatproof bowl of liquid inside the wrapped parcel) to generate steam and keep meat moist.

Slow roast

Preheat oven to 300°F (150°C). Place wrapped pork in a roasting pan and roast for 4–6 hours, or until internal temperature reaches 195–205°F (90–96°C) and the meat is extremely tender and pulls apart easily. For a quicker method, cook in a 200°F (95°C) slow cooker on low for 8 hours.

Rest and shred

Remove pork from oven. Unwrap carefully (steam will be hot). Let rest 15–20 minutes. Using two forks or gloved hands, shred the pork into large, juicy pieces, discarding excess fat and bone if present.

Combine ingredients: In a small saucepan, add 1 cup gluten-free ketchup, 1 cup pineapple juice, 2 tablespoons rice vinegar, 3 tablespoons brown or coconut sugar, 2 tablespoons tamari or coconut aminos, 1 teaspoon grated fresh ginger, 2 minced garlic cloves and 1 tablespoon lime juice. Add 1 teaspoon red pepper flakes if using.

Simmer: Bring mixture to a gentle simmer over medium heat, stir to dissolve sugar. Reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust sweetness, salt, or acidity as needed. Remove from heat and let cool slightly; sauce will thicken as it cools.

Finish: Optionally blitz the sauce briefly with an immersion blender for a smooth texture or leave slightly chunky. Keep warm for serving with shredded pork.

Mix: In a bowl combine 2 cups finely diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely minced red onion, 1 minced jalapeño (seeded if you prefer milder), 1/4 cup chopped cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt.

Rest: Stir and let salsa rest 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust lime or salt. Refrigerate if preparing more than 1 hour ahead.

Prepare base: If using whole pork rinds or skin, pulse in a food processor to coarse crumbs (about 1 cup). If using toasted gluten-free cornflakes or crushed tapioca crackers, crush to coarse crumbs and combine to reach about 1.5 cups total crumbs if you want more coverage.

Season crumbs: In a bowl combine crushed pork rinds and/or crushed cornflakes (about 1 to 1.5 cups), 1 teaspoon smoked paprika, 1 teaspoon brown sugar and 1/2 teaspoon sea salt. Toss to combine.

Crisp (optional): Spread crumbs on a rimmed baking sheet and bake at 325°F (160°C) for 6–8 minutes, stirring once, until they smell toasted and are extra crisp. Cool completely; store in an airtight container up to 2 days.

Combine pork and sauce: Place shredded kalua pork in a large bowl. Add 1 to 1 1/2 cups Island BBQ sauce (adjust to taste) and toss gently to coat. Reserve extra sauce for guests.

Plate: Serve pulled kalua pork over steamed rice or on its own. Spoon pineapple salsa on top or alongside. Sprinkle a generous pinch of crackling crumbs over the pork for crunch and smoky-sweet contrast.

Garnish: Finish with chopped green onions and lime wedges on the side. Serve immediately.