Kālua pork
Kālua pork, from above
Non vegHawaii

Kālua pork

Salty, smoky pork that falls apart. The luau classic, made in your oven.

360 minTime
43 gProtein each
mildSpice
The underground oven2 chapters · 1 min read

Make it your way

Grandma's waySalt, smoke and pork, imu style in an oven.
The original
638kcalsame
43 gproteinsame
1 gfibresame
360minutessame

Kālua pork.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pork2 kg shoulder, bone in
Salt1½ tbsp coarse sea salt (alaea if you have it)
Liquid smoke1 tbsp
Banana leavesa few leaves, to wrap (optional)
Water½ cup
Cabbage½ head, in wedges

Method

4 steps
  1. 1Pierce the pork all over with a knife and rub in the salt and liquid smoke.
  2. 2Wrap in banana leaves, then tightly in foil, with the water in the tray.
  3. 3Roast at 160°C for 5 to 6 hours.
  4. 4Shred with forks into its juices. Toss the cabbage in the hot juices for 5 minutes.
Serve it like this

Pile the shredded pork on a platter with the wilted cabbage, two scoops of rice and lomi lomi salmon or macaroni salad.

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Make it a meal

What goes with Kālua pork: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Chicken long rice50 min
On the side Hawaiian macaroni salad30 min
On the side Lomi lomi salmon25 min
To drink Sol kadhi40 min
Something sweet Haupia15 min
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