Kalua Pork

At Hawaiian luaus, the smoky, meaty scent of kalua pork often wafts through the air. The dish is roasted until succulent and tender in an imu, an in-ground oven heated by hot rocks. The resulting ultra-tender meat is shredded and served with a variety of dishes, including poi (steamed and pounded taro) and macaroni salad.

While the process of cooking a whole pig in an imu can take up to 12 hours, you can replicate the flavors on the mainland with this easy kalua pork recipe. A pork shoulder seasoned with liquid smoke and soy sauce roasts in the oven for 4-1/2 hours to become the perfect centerpiece for any feast, from barbecues to Sunday dinners.

What is kalua pork?

Kalua pork is a traditional Hawaiian dish that’s often served at luaus and other large gatherings. The fall-apart tender shredded pork is typically made by roasting a whole hog in an in-ground oven called an imu. But a smaller-format version of the dish can be made by cooking a smaller cut of pork in the oven, slow cooker or Instant Pot.

Ingredients for Kalua Pork

• Boneless pork shoulder butt roast: This affordable, well-marbled cut of pork is ideal for braising and roasting, making it perfect for cooking kalua pork.
• Liquid smoke: Slow-roasting kalua pork in an underground oven gives the protein a smoky flavor. To mimic those notes in your home kitchen, this recipe calls for liquid smoke, a concentrated liquid made by capturing and condensing smoke from burning wood.
• Soy sauce: This ubiquitous, umami-rich condiment acts as a substitute for the salt that’s typically rubbed on the pork to add flavor.
• Ripe bananas: Roasting the pork with two unpeeled ripe bananas imparts a similar earthy flavor and juicy texture to that achieved from cooking the meat in the ground with banana leaves.
• Water: A small amount of water ensures the pork stays moist during the roasting process.

Directions

Step 1: Prepare the pork

TASTE OF HOME

Place the roast on a 22×18-inch piece of heavy-duty foil; season the pork with liquid smoke and soy sauce. Wash the bananas and place them at the base of each side of the roast. Pull the sides of the foil up around the meat; add water.

TASTE OF HOME

Seal the foil tightly, then wrap again with another large piece of foil.

Step 2: Store the meat in the refrigerator overnight

TASTE OF HOME

Place the foil packet in a shallow baking pan, and refrigerate it overnight, turning several times.

Step 3: Roast the pork

TASTE OF HOME

Preheat the oven to 400°F. Place the foil-wrapped meat in a roasting pan and bake for one hour. Reduce the heat to 325° and continue baking for 3 hours and 30 minutes.

Step 4: Shred the meat

TASTE OF HOME

Drain the pork; discard the bananas and cooking liquid. Shred the meat with a fork.

Editor’s Tip: It’s easier to shred the pork while the roast is hot because the heat loosens the muscle fibers and connective tissue, which become condensed as the meat chills. Shred the meat with two forks, with your hands or using a stand mixer on low with the paddle attachment.

TASTE OF HOME

Recipe Variations

• Swap in banana leaves: A traditional kalua pork recipe calls for wrapping the meat in banana leaves, which lock in moisture and infuse the meat with delicate earthy notes. Instead of cooking the pork with unpeeled bananas, bundle the roast in a layer or two of banana leaves before sealing it in the foil packet.
• Cook a different cut: If you don’t have pork shoulder, other boneless roasts such as pork loin or tenderloin are good substitutes. However, you might have to adjust your cooking time and the meat might not be as flavorful and moist since those cuts have less fat. Prefer red meat? Make kalua beef with a chuck roast.
• Use a Dutch oven: Bake your foil-wrapped pork shoulder in a lidded Dutch oven, which replicates the heat retention qualities of an imu in your kitchen.

How to Store Kalua Pork

To keep your kalua pork fresh, store leftovers in an airtight container in the refrigerator. To keep the pork moist, add some of the cooked meat juices to the container.

How long does kalua pork last?

Leftover kalua pork will last for three to four days in the refrigerator. Or, freeze it for three to four months.

Can you freeze kalua pork?

Definitely. Kalua pork keeps well in the freezer for up to four months. The longer you store it, the more the frozen pork will lose moisture and flavor.

How do you reheat kalua pork?

Reheat refrigerated kalua pork in the microwave or on the stovetop (covered to retain moisture) until the meat reaches 165° when measured with a meat thermometer. If reheating the meat from frozen, thaw your pork in the refrigerator overnight before reheating. As you reheat the kalua pork, stir it occasionally and add a little water as necessary if the meat needs moisture.

Kalua Pork Tips

TASTE OF HOME

How do you make kalua pork in a slow cooker?

If you are looking for how to make kalua pork in a slow cooker, cut your roast in half and place it in a 5-quart slow cooker. Pour the liquid smoke and soy sauce on the pork and nestle the unpeeled bananas on the sides of the Crockpot. Cover and cook on low for 8 to 10 hours.

How do you make sure kalua pork isn’t overcooked?

For the best results, cook your pork to an internal temperature of 180° to 190° (pork is safe to eat at 165° but won’t be tender enough to shred). Check the temperature with a meat thermometer about one hour into the process and adjust the cooking time if necessary. But remember, since pork shoulder contains lots of collagen and fat, it is tougher to overcook than leaner cuts.

What can you serve with kalua pork?

Build a Hawaiian-style feast by serving your kalua pork recipe with side dishes such as Hawaiian macaroni salad, poi and jasmine rice. Finish your meal with fresh fruit or a pineapple citrus cake.

How else can you use kalua pork?

Kalua pork is a super versatile protein. Use leftovers to stuff enchiladas, top tacos or add to ramen. You can also make your favorite barbecue sauce to mix with the shredded protein to craft a batch of Hawaiian-inspired pulled-pork sandwiches.