Description
Experience the authentic taste of Hawaii with this tender and smoky Kalua Pig recipe. Perfect for gatherings or a comforting family meal, this dish is easy to prepare and packed with flavor, featuring succulent pork shoulder seasoned with Hawaiian sea salt and liquid smoke, and optionally wrapped in banana leaves for an extra touch of authenticity. Serve it with shredded cabbage and rice for a deliciously satisfying meal.
Ingredients
Scale
- 5–6 pounds of pork shoulder (also known as pork butt)
- 2 tablespoons of Hawaiian sea salt (or kosher salt)
- 2 tablespoons of liquid smoke
- 1–2 banana leaves (optional, for authentic flavor)
- 1 cup of water
- Freshly ground black pepper (to taste)
- Optional: shredded cabbage for serving
- Optional: cooked rice for serving
Instructions
- Choose the Right Cut: Select a good quality pork shoulder, trimming excess fat but leaving some for moisture and flavor.
- Season the Meat: Mix Hawaiian sea salt and black pepper in a bowl. Rub this mixture all over the pork shoulder.
- Add Liquid Smoke: Drizzle liquid smoke over the seasoned pork and rub it in well.
- Wrap with Banana Leaves (Optional): Lay banana leaves flat, place the pork in the center, and wrap it up.
- Prepare the Cooking Vessel: For a slow cooker, place the wrapped pork directly in the pot. For the oven, preheat to 300°F (150°C) and place the pork in a roasting pan.
- Add Water: Pour 1 cup of water into the bottom of the slow cooker or roasting pan.
- Cover and Cook:
- Slow Cooker: Cover and cook on low for 10-12 hours.
- Oven: Cover tightly with foil and cook for 6-8 hours.
- Check for Doneness: After cooking, check if the pork is fork-tender. If not, cook for another hour.
- Remove the Pork: Carefully take the pork out and place it on a cutting board.
- Shred the Meat: Use two forks to shred the pork into bite-sized pieces, discarding large fat pieces.
- Mix in the Juices: Pour any remaining juices over the shredded pork.
- Prepare the Serving Dish: Prepare shredded cabbage and rice if serving.
- Plate the Dish: Layer shredded cabbage on a platter and top with shredded Kalua Pig.
- Serve with Rice: Serve rice on the side or underneath the pork.
- Garnish (Optional): Garnish with chopped green onions or sesame seeds if desired.
- Cool Down: Allow leftovers to cool before storing.
- Refrigerate: Store in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze in a container for up to 3 months, thawing in the refrigerator before reheating.
Notes
- For an authentic flavor, using banana leaves is recommended but not necessary.
- Adjust the amount of salt and pepper according to your taste preference.
- This dish pairs well with tropical sides like pineapple or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 720 minutes