Kalua Pork Recipe (Hawaiian Pulled Pork)

Ingredients

• 4 lb pork shoulder or pork butt
• 1 tablespoon Hawaiian salt or coarse sea salt
• 1 tablespoon liquid smoke, optional
• Banana leaves or cabbage leaves, optional
• 1/2 cup water or broth

Steps

1. Pat the pork dry and pierce it in several places.
2. Rub the pork with salt and liquid smoke if using.
3. Place banana leaves, cabbage leaves, or a small amount of liquid in the cooker or roasting pan.
4. Cook covered on low heat until the pork is very tender and shreds easily.
5. Rest the pork briefly, then shred with forks.
6. Moisten with cooking juices and adjust salt before serving.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Cook low and slow until the pork shreds easily.
• Use salt carefully because many smoky seasonings are already salty.
• Rest the pork before shredding so the juices settle.

Substitutions and variations

• Use a slow cooker or covered oven if you are not cooking in an imu.
• Serve with rice, cabbage, macaroni salad, or sweet potato sides.
• A small amount of liquid smoke can mimic smoke when used sparingly.