Kalua pork is one of the most recognizable Hawaiian dishes, traditionally cooked in an imu and adapted for home kitchens with slow oven or cooker methods. It belongs here because it is one of the core dishes people expect on a Pacific food site.
If you enjoy this style of Pacific cooking, you may also want to try laulau, loco moco.
Ingredients
- 4 pounds pork shoulder
- 2 tablespoons Hawaiian salt or coarse salt
- 1 tablespoon liquid smoke
- 1/2 cup water
Instructions
- Rub the pork all over with the salt and liquid smoke.
- Place it in a roasting pan or slow cooker with the water.
- Cook low and slow until the pork is very tender.
- Shred the meat and mix it with the juices before serving.
Helpful Tips
- Pork shoulder gives the best texture for shredding.
- Low and slow cooking is what makes the meat tender.
- Serve it with rice, cabbage, or other island-style sides.
FAQ
What makes kalua pork taste distinctive?
Its flavor usually comes from salt, smoke, and long slow cooking.
Can it be made without an imu?
Yes, most home versions use an oven or slow cooker.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 portion (1/6 recipe) |
| Calories | 335 kcal |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 1 g |
| Protein | 31 g |
| Sodium | 560 mg |
| Cholesterol | 105 mg |
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