Kalua pork takes its name from kālua, the Hawaiian method of cooking food in an underground imu oven.
This practical home-oven version slow-roasts pork shoulder tightly covered, then finishes cabbage in the savory cooking juices.
Use liquid smoke sparingly; the pork should taste seasoned and gently smoky rather than like barbecue sauce.
Serving Suggestions
Serve with steamed rice, macaroni salad, lomi tomato, or fresh pineapple.
Recipe Notes
Shred only as much as needed and store the remaining pork in its juices for up to four days.
Hawaiian Kalua Pork
A home-oven version of tender Hawaiian kalua pork with sea salt, gentle smoke, and soft cabbage.
Ingredients
Equipment
Method
Season:
- Heat oven to 300°F (150°C). Pierce the pork in several places with a paring knife, rub all over with salt, and drizzle with liquid smoke if using.
- Place the pork in a Dutch oven with water and cover tightly.
Slow-Roast:
- Roast for 5 to 6 hours, turning once, until the pork is very tender and reaches at least 195°F (90°C). Rest covered for 30 minutes.
- Lift out the pork. Add cabbage to the juices, cover, and bake 20 to 30 minutes until tender but still recognizable.
Finish:
- Pull the pork into varied bite-size pieces, discarding large fat deposits, and moisten with strained cooking juices. Fold in some cabbage and serve with rice.
Nutrition
Notes
- Traditional imu cooking does not depend on bottled smoke; use it only as a restrained home-kitchen approximation.
- Keep pulled pork in its juices to prevent dryness.
