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Hawaiian kalua pork served with steamed rice and tender cabbage.

Hawaiian Kalua Pork

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A home-oven version of tender Hawaiian kalua pork with sea salt, gentle smoke, and soft cabbage.
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Prep Time 20 minutes
Cook Time 6 hours
Resting 30 minutes
Total Time 6 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and Cabbage
  • 4 lb boneless pork shoulder
  • 1 tbsp Hawaiian or coarse sea salt
  • 1 tbsp natural liquid smoke optional for home-oven flavor
  • 1 cup water
  • 2 lb green cabbage cut into broad wedges
  • 4 cups cooked white rice for serving

Equipment

  • Large Dutch oven or covered roasting pan
  • Forks or meat claws
  • Instant-read thermometer

Method
 

Season:
  1. 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.
  2. Place the pork in a Dutch oven with water and cover tightly.
Slow-Roast:
  1. 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.
  2. Lift out the pork. Add cabbage to the juices, cover, and bake 20 to 30 minutes until tender but still recognizable.
Finish:
  1. 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

Calories: 610kcalCarbohydrates: 49gProtein: 43gFat: 27gSaturated Fat: 9gCholesterol: 135mgSodium: 890mgFiber: 4gSugar: 4g

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.