Here’s a Kalua Pork recipe you can make at home without needing a traditional imu
🌺 Kalua Pork (Slow Cooker or Oven Version)
Ingredients:
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4–5 lb pork shoulder (pork butt works too)
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1 ½ tbsp Hawaiian sea salt (or kosher salt if unavailable)
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1 tbsp liquid smoke (mesquite or hickory flavored)
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2–3 banana leaves (optional, for wrapping—adds authenticity)
Instructions (Slow Cooker):
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Prepare the pork: Rinse and pat dry. Score the meat with a sharp knife.
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Season: Rub the pork all over with sea salt, then drizzle with liquid smoke.
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Optional wrap: Wrap the pork in banana leaves for extra flavor.
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Cook: Place in slow cooker. Cook on low for 8–10 hours, or until the pork is fall-apart tender.
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Shred: Remove, shred with forks, and mix with juices from the slow cooker.
Oven Method:
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Preheat oven to 325°F (165°C).
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Place seasoned pork (wrapped in banana leaves, if using) in a roasting pan. Cover tightly with foil.
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Roast 5–6 hours, or until tender and easy to shred.
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Shred and toss with pan juices before serving.
Serving Ideas:
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Traditionally served with steamed rice and poi.
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At home, it pairs beautifully with Hawaiian rolls, macaroni salad, or grilled pineapple.
Do you want me to also give you a shortcut Instant Pot version for kalua pork (ready in about 90 minutes instead of all day)?