Kalua Pork Recipe

Trim and score

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Trim any excessive exterior fat, leaving a thin layer for flavor. With a sharp knife, make several 1/2-inch deep shallow cuts across the surface to help the salt and smoke penetrate.

Season

Rub the entire pork shoulder with the Hawaiian sea salt and black pepper, massaging it into the scored cuts. Pour the liquid smoke over the pork and rub to distribute evenly.

Add moisture

Place the seasoned pork in a roasting pan or Dutch oven fat-side up. Add 1 cup of water to the bottom of the pan (do not pour over the pork). The water will create steam to keep the meat moist during long cooking.

Wrap

If using banana or ti leaves: briefly pass them over a gas flame or in a hot skillet to soften and make them pliable. Lay the leaves over and under the pork so it is mostly enclosed. If you don't have leaves, you can proceed with aluminum foil only. Tightly tent the pork with aluminum foil, sealing the edges to trap steam.

Slow-roast

Place the covered pan in the preheated oven. Roast for 4 to 5 hours, until the internal temperature reaches at least 195–205°F (90–96°C) and the meat is fork-tender and easily pulls apart. Check after 3.5 hours: if the pan looks dry, add 1/4 cup water.

Rest and shred

Remove the pan from the oven and let the pork rest, still covered, for 20–30 minutes. Transfer the pork to a cutting board or large bowl. Using two forks (or gloved hands), pull the meat apart into shreds, discarding any large pockets of fat.

Crisp (optional)

For a little texture, spread shredded pork in a single layer on a rimmed baking sheet and place under a hot broiler for 3–6 minutes, watching closely, until edges are browned and slightly crisp.

Garnish and serve

Transfer shredded kalua pork to a serving platter. Sprinkle sliced green onions and chopped cilantro over the top. Serve with lime wedges on the side. Offer on small plates as a starter with taro chips, crackers, or steamed cabbage leaves.