Kalua Pork Plate Recipe

Prepare the pork

Pat the pork shoulder dry with paper towels. Trim excess large pockets of fat but leave some fat for flavor. Rub the entire surface with 3 tbs Hawaiian sea salt (or kosher salt) making sure to press salt into any crevices.

Wrap with banana leaves (optional)

If using banana leaves, briefly pass each leaf over a low flame or dip in hot water to make them pliable. Lay 2–3 overlapping leaves on a work surface, place the pork in the center, fold leaves snugly around the meat and secure with kitchen twine. If not using banana leaves, wrap tightly in heavy-duty foil or parchment.

Add smoke flavor and cook

Place the wrapped pork in a slow cooker (or a deep oven-safe Dutch oven). Pour 1 cup water into the cooker around the pork to maintain moisture, then drizzle 1 tbs liquid smoke over the surface of the wrapped pork before sealing. Cook on LOW in a slow cooker for 8–10 hours until the pork is fall-apart tender. If using an oven, preheat to 300°F (150°C) and cook covered for 5–6 hours, checking that internal temp reaches at least 195–205°F for easy shredding.

Shred the pork

When cooked, carefully unwrap the pork (watch for hot steam). Transfer to a large rimmed tray or bowl. Reserve about 1/2 cup of cooking juices. Using two forks or gloved hands, shred the meat into bite-sized strands. Mix in reserved juices and additional liquid smoke to taste (up to 1 more tsp) and adjust salt if needed. Set aside and keep warm.

Rinse the 4 cups of short-grain rice under cold water until the rinse runs clear to remove excess starch. Drain well.

Combine rinsed rice, 4.5 cups water and 1 tsp salt in a rice cooker and cook according to the rice cooker instructions. If cooking on the stovetop, bring to a boil in a heavy pot, reduce to a very low simmer, cover tightly and cook 18–20 minutes. Remove from heat and let rest, covered, for 10 minutes, then fluff with a fork.

Cook the elbow macaroni in a large pot of salted boiling water according to package directions until just tender (about 7–9 minutes). Drain and rinse under cold water to stop cooking and cool quickly. Drain well and transfer to a mixing bowl.

In a separate bowl, whisk together 1.25 cups mayonnaise, 1/2 cup milk, 1 tbs apple cider vinegar, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper until smooth. Taste and adjust seasoning—the dressing should be slightly tangy and creamy.

Add the finely chopped celery and grated carrot to the cooled macaroni. Pour the dressing over the pasta and fold gently to combine. Cover and chill at least 1 hour (preferably 2–4 hours) so flavors meld. Before serving, taste and adjust salt/pepper and add a splash more milk if you want a looser texture.

Portioning: For each plate, scoop about 1 cup cooked rice onto the plate. Add approximately 1 heaping cup (about 6–8 oz) of shredded kalua pork alongside the rice. Spoon a generous serving (about 3/4 cup) of chilled macaroni salad beside the pork and rice.

Garnish each plate with a sprinkle of thinly sliced scallions, and offer optional shoyu or lime wedges on the side. Serve immediately while the pork is warm and the rice is fresh.