Description
A simple and delicious recipe for Hawaiian Kalua Pork, perfect for a feast.
Ingredients
Scale
- 3 to 4 pounds pork shoulder (also known as pork butt)
- 1 tablespoon sea salt
- 1 tablespoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 banana leaf (optional)
Instructions
- Preheat your oven to 300°F (150°C).
- Rinse the pork shoulder under cold water and pat it dry with paper towels.
- Rub the sea salt, liquid smoke, garlic powder, onion powder, and black pepper all over the pork, ensuring it is evenly coated.
- If using a banana leaf, lay it flat and place the seasoned pork in the center. Wrap the leaf around the pork, securing it tightly. If not using a banana leaf, place the pork directly in a roasting pan.
- Cover the roasting pan tightly with aluminum foil to trap moisture.
- Place the pan in the preheated oven and cook for 6 to 8 hours, or until the pork is tender and easily shreds with a fork.
- Once cooked, remove the pork from the oven and let it rest for about 30 minutes.
- Shred the pork using two forks, mixing in any juices from the pan for added flavor.
Notes
- For a smoky flavor, consider adding a few drops of liquid smoke to the cooking liquid if you don’t have a banana leaf.
- Serve the kalua pork with steamed rice and a side of Hawaiian macaroni salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 6 to 8 hours
- Category: Main Dish
- Method: Oven
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: Not specified
- Fat: 17g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 0g
- Fiber: Not specified
- Protein: 25g
- Cholesterol: Not specified