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 our banana leaves if you have them, add liquid smoke if you like extra smokiness, and mentally travel to a beach in Hawaii!
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.