Tulo

Kalua Pork Recipe

A well-marbled pork shoulder cooked low and slow for hours breaks down its connective tissue into gelatin, so the meat shreds apart with almost no effort, and just coarse sea salt and a little liquid smoke stand in for the smoky, mineral flavor a traditional underground imu oven would give it.

Prep
15 min
Cook
540 min
Total
555 min
Servings
8

Ingredients

Servings8
  • 4 lb boneless pork shoulder (pork butt)
  • 1 1/2 tablespoons coarse Hawaiian sea salt (or coarse kosher salt)
  • 1 1/2 teaspoons liquid smoke
  • 1/2 cup water
  • 1/2 head green cabbage, sliced (optional, for serving)

Nutrition per serving

Calories
579
Protein
45g
Carbs
0g
Fat
44g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the pork shoulder dry and pierce it all over with a paring knife, about 20-30 times, going roughly 1 inch deep so the salt and smoke flavor can penetrate.
  2. 2Rub the coarse sea salt evenly over the entire surface of the pork, pressing it into the slits.
  3. 3Place the pork in a slow cooker. Pour the liquid smoke and water around (not directly over) the meat so the salt rub stays intact.
  4. 4Cover and cook on low for 9-10 hours, or on high for 5-6 hours, until the pork is fully fork-tender and shreds apart with almost no resistance.
  5. 5Transfer the pork to a large bowl or rimmed sheet pan, reserving the cooking liquid in the slow cooker.
  6. 6Shred the pork using two forks, discarding any large pieces of fat as you go, then return the shredded meat to the slow cooker.
  7. 7Toss the shredded pork in the reserved cooking liquid until it's evenly moistened, then taste and adjust with a pinch more salt if needed.
  8. 8If serving with cabbage, add the sliced cabbage directly to the slow cooker liquid for the last 15-20 minutes, or saute it separately in a splash of the reserved liquid until just wilted.
How to Use a Pressure Cooker

Tips & variations

  • No liquid smoke on hand? Skip it and wrap a smoked ham hock or a strip of bacon in with the pork for a milder version of the same smokiness.
  • For a more traditional flavor and texture, line the slow cooker with banana leaves or ti leaves (available at Asian grocery stores) before adding the pork.
  • This recipe also works well in an electric pressure cooker: cook on high pressure for about 90 minutes with a natural release, which cuts the total time to under 2 hours.
  • Save the rendered fat and salty broth left in the pot; a spoonful stirred back into leftovers keeps the meat from tasting dry.

Storage & reheating

Store shredded kalua pork submerged in its cooking liquid in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or microwave with a splash of the reserved liquid to keep it moist. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • A cheap 2-3 pound roast dries out before it gets tender; a fattier, at least 4-pound shoulder holds up much better over the long cook.
  • Resist the urge to salt heavily beyond the recipe amount up front, the cooking liquid concentrates as it reduces and can turn sharply salty by the end.

FAQ

What cut of pork is traditionally used for kalua pork?

Whole pork shoulder (also sold as pork butt or Boston butt) is standard; it has enough fat and connective tissue to stay moist through many hours of slow cooking.

Do I need liquid smoke to make kalua pork?

No, it's a substitute for the smoky flavor a real underground imu oven imparts. A smoked ham hock or a strip of bacon added to the pot gives a similar, milder effect if you'd rather skip bottled liquid smoke.

Why is my kalua pork tough instead of shreddable?

It almost always needs more time, not less; pork shoulder needs to reach a fully fall-apart tender stage, well past the point of just being cooked through, before it will shred easily with a fork.

Can I make kalua pork in the oven instead of a slow cooker?

Yes. Wrap the salted pork tightly in foil (or banana leaves and then foil) and roast in a covered dish at 325°F (165°C) for about 4-5 hours, until it shreds easily.

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