Hawaiian Kalua Pork
Hawaii's most celebrated celebration dish, whole pork shoulder slow-roasted with liquid smoke and Hawaiian sea salt until collapsing and deeply smoky.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score pork shoulder deeply all over with a sharp knife. Rub 1.5 tsp Hawaiian sea salt and 1.5 tsp liquid smoke firmly into scored cuts. Soften banana leaves briefly over flame or in oven until pliable, then wrap pork completely, or wrap tightly in two layers of foil. Shred 300g cabbage finely, mince 1 garlic clove.
Roast
Preheat oven to 150°C. Place wrapped pork in a medium roasting tin, roast 4–4.5 hours at 150°C until internal temperature reaches 93°C and meat pulls apart with no resistance. Unwrap carefully and rest 15 minutes.
Rest and pull
Pull pork into coarse strands using two forks, incorporating any cooking juices. Set aside to keep warm.
Saute
Heat 1 tbsp vegetable oil in a medium pan over high heat. Cook minced garlic 30 seconds until fragrant. Add shredded cabbage with 1.5 tsp tamari, 0.25 tsp salt, and 0.125 tsp black pepper; stir-fry 3–4 minutes until wilted but still textured.
Plate
Divide 350g cooked white rice among bowls. Top with pulled kalua pork, spoon sautéed cabbage alongside. Serve hot with any pork cooking juices drizzled over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.