Homemade Kalua Pork Recipe (Oven or Slow Cooker)

Tender, smoky traditional-style Kalua pork at home with this easy recipe with pork shoulder, banana leaves, and liquid smoke, perfect for parties, BBQs, or weeknight dinners, no underground pit needed!

Prep Time10

Cook Time6

Course: Main Course

Cuisine: American, Hawaiian

Keyword: liquid smoke, pork shoulder

Servings:

Calories: 228kcal

Author: Mike Hultquist

Ingredients

1 3-pound boneless pork shoulder
1 tablespoon neutral oil
2 tablespoons Hawaiian sea salt plus more as needed
2 banana leaves thawed if frozen, stems removed
1 cup chicken broth or water
2 tablespoons liquid smoke or more to taste

Instructions

PREP THE PORK

Cut 1-inch slits all over the surface of the pork shoulder.
Rub the pork with oil and sea salt.
Heat a large pan over medium-high heat.
Sear the pork shoulder for 3-4 minutes per side, until nicely browned. Let the pork cool slightly.

SEASONINGS

Rub the pork all over with liquid smoke (and a bit more salt, if desired).
Wrap the pork completely in banana leaves.

OVEN METHOD (Dutch Oven or Roasting Pan)

Preheat oven to 325°F (160°C).
Add 1 cup chicken broth or water to the bottom of a Dutch oven or a roasting pan fitted with a rack.
Place the wrapped pork on the rack, cover, and bake for 3-4 hours, or until the pork is fall-apart tender. (Test by poking with a knife - it should slide in easily.)
Remove from heat and let rest for 10 minutes before unwrapping and shredding with forks.

SLOW COOKER METHOD

Add 1 cup chicken broth or water to the bottom of the slow cooker.
Place the wrapped pork on a rack inside the slow cooker.
Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until fall-apart tender.
Let rest 10 minutes before unwrapping and shredding with forks.

TO SERVE

Sprinkle with extra salt, if needed.
For extra moisture, mix the shredded pork with a bit of the hot braising liquid before serving.

Nutrition