Kalua Pork
Jump to recipeIngredients
- 4 lbs pork shoulder (Boston butt), bone-in
- 2 tbsp Hawaiian sea salt (or kosher salt)
- 1 tbsp liquid smoke
- 6-8 ti leaves or banana leaves (optional, for authentic preparation)
- 2 tbsp coarse sea salt for rubbing
Instructions
- 1
Preheat oven to 325°F (163°C).
- 2
Pat the pork shoulder completely dry with paper towels.
- 3
Using a sharp knife, score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep.
- 4
Rub the liquid smoke all over the pork, working it into the scores and covering all surfaces.
- 5
Generously coat the entire pork shoulder with Hawaiian sea salt, pressing it into the meat.
- 6
If using ti or banana leaves, wrap the seasoned pork completely in the leaves and secure with kitchen twine.
- 7
Place the wrapped pork (or unwrapped if not using leaves) in a heavy Dutch oven or roasting pan with a tight-fitting lid.
- 8
Cover tightly with lid or heavy-duty aluminum foil, ensuring no steam can escape.
- 9
Roast in preheated oven for 6 hours, or until the meat easily shreds with a fork and reaches an internal temperature of 195°F (90°C).
- 10
Remove from oven and let rest for 15 minutes before unwrapping.
- 11
Remove and discard any bones, then shred the pork using two forks or clean hands.
- 12
Mix the shredded pork with its cooking juices and season with additional salt if needed.
- 13
Serve immediately over rice or use as filling for sandwiches.
- 14
"title": "Kalua Pork",
- 15
"total_time": "30 minutes",
- 16
"prep_time": "15 minutes",