Kalua Pork

Name: Kalua Pork
Total time: 5 h
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 2kg pork shoulder (Boston butt), bone-in; 3 tbsp coarse Hawaiian sea salt or kosher salt; 1 tbsp liquid smoke; 2 cups water; steamed rice and cooked cabbage, to serve

by CommunityKitchen

HawaiianEasy5 hrServes 6

Hawaiian pork shoulder slow-roasted until it shreds apart, traditionally cooked for hours underground in an imu pit lined with hot lava rocks.

Per
serving

380kcal

36gprotein

1gcarbs

25gfat

Ingredients

2kg pork shoulder (Boston butt), bone-in
3 tbsp coarse Hawaiian sea salt or kosher salt
1 tbsp liquid smoke
2 cups water
steamed rice and cooked cabbage, to serve

Before you cook

Pierce the fat cap of the pork shoulder all over with a knife.
Rub the pork all over with the salt, then drizzle with the liquid smoke.

Steps

Wrap the pork tightly in a double layer of foil.
Place the wrapped pork in a roasting pan and pour the water into the base of the pan.
Roast at 150°C (300°F) for 5 hours, until the pork shreds easily with a fork.
Unwrap the pork carefully, reserving the juices in the pan.
Shred the meat with two forks, discarding excess fat.
Toss the shredded pork with the reserved pan juices to keep it moist.
Serve the pork with steamed rice and cooked cabbage.

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