Recipes|Featured Main
Kalua Pork
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT3H15M3 Hr
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Yield:8 Servings
Ingredients
- 4 slices bacon, cut in thirds
- 4 pounds pork shoulder, cut into 4-6 large pieces
- Salt, Hawaiian if possible, (¾ teaspoon salt per pound of meat)
- 3 cloves garlic, smashed
- 1 head cabbage, cut into large (about 8) pieces, optional
- 1 cup water
- 2 teaspoons liquid smoke, optional
- Banana leaves, optional
- 4 slices bacon, cut in thirds
- 1814.37g pork shoulder, cut into 4-6 large pieces
- Salt, Hawaiian if possible, (¾ teaspoon salt per pound of meat)
- 3 cloves garlic, smashed
- 1 head cabbage, cut into large (about 8) pieces, optional
- 236.59ml water
- 8.52g liquid smoke, optional
- Banana leaves, optional
Bring a taste of Hawaii into your home kitchen! Try any of our suggested cooking methods - use banana leaves if you have them or add liquid smoke if you like extra smokiness.
Preparation
STEP 1
Heat an oven safe pot or Dutch oven to medium heat. Add bacon and cook until browned and fat is rendered, about 5 minutes.
STEP 2
Season pork shoulder pieces with salt. Add to pot and brown on all sides.
STEP 3
Add garlic and cook until aromatic, about 30 seconds.
STEP 4
Add water and liquid smoke if using. Take banana leaves (if available), cut into thirds, and wrap over the pork. You will use 1-2 leaves. Transfer pan to oven. If using a slow cooker, transfer all the meat and juices to the pot of the slow cooker and cover with banana leaves.
*If using Instant-Pot® you can brown the meat on the sauté setting.
STEP 5
Cook meat per the directions below. Add cabbage halfway through cooking (except with pressure cooking) if you choose to use it.
STEP 6
Slow Cooker: 8-10 hours on low
Instant Pot: 1 hour at high pressure
Oven: 325°F 2 1/2 – 3 hours.
STEP 7
Shred pork and taste for seasoning. Serve with rice and Hawaiian macaroni salad.