Hawaiian Kalua Pork Recipe

Aloha! If you want to bring a taste of Hawaii to your table, kalua pork is the way to go. Traditionally, we make this in an imu (an underground oven), but I’ll show you how to get that same smoky, tender flavor right from your slow cooker. This is a super simple recipe, but I've got a few tips and tricks to make it even better.

Ingredients

• 4-5 lbs pork shoulder or pork butt (get one with a nice amount of fat—more flavor!)
• 1 tablespoon Hawaiian sea salt (or any coarse sea salt)
• 2 tablespoons liquid smoke (try to find the hickory flavor for a real smoky taste)
• Banana leaves or ti leaves (optional, but they give a more authentic flavor)

Instructions

1. Season the Pork: Rub the pork all over with the Hawaiian sea salt. Be generous, but don’t go overboard. The salt is going to bring out the flavor as it cooks. Pour the liquid smoke over the pork, making sure it gets into every crevice. Liquid smoke is our trick for getting that imu taste without having to dig a pit in your backyard!
2. Wrap It Up (Optional): If you can find banana leaves or ti leaves, wrap the pork up in them before cooking. Not only does it add flavor, but it also keeps the meat super moist. If you’re on the mainland, check out an Asian or Latin grocery store—sometimes they carry banana leaves in the freezer section.
3. Cook Low and Slow: Place the pork in a slow cooker, set it on low, and let it cook for about 8 hours. This is key! Cooking it low and slow breaks down all that connective tissue, making the pork melt-in-your-mouth tender. If you're in a hurry, you can cook it on high for 4-5 hours, but trust me, low and slow is the way to go.
4. Shred the Pork: Once it’s done, take the pork out and let it rest for a few minutes. Then grab two forks and start shredding. The meat should fall apart easily—if it doesn’t, it might need more time in the slow cooker. Remove any big pieces of fat, but leave a little in there for extra flavor. You can also pour some of the cooking juices back over the shredded pork to keep it juicy.
5. Serve It Up: Kalua pork is best served with sticky white rice and a scoop of Hawaiian macaroni salad. If you want to keep it traditional, serve it on a plate with some lomi salmon and poi if you can find it.

Tips & Tricks

• Salt: Hawaiian sea salt is coarse and adds a unique flavor. If you can’t find it, any sea salt will do, but avoid using fine table salt as it can make the pork too salty.
• Liquid Smoke: This is a must! Hickory is closest to the flavor we get from the traditional imu. Some people go for mesquite, which works too, but has a slightly different taste.
• Banana or Ti Leaves: If you can’t find leaves, don’t worry! Just be sure to keep the pork covered tightly in the slow cooker to trap in moisture.
• Serving Ideas: Kalua pork is so versatile! Besides the classic Hawaiian plate lunch with rice and mac salad, try it in sliders with a pineapple slaw, or use it as a filling for tacos with some mango salsa.

Nutrition

Calories: 300 kcal per serving

Making kalua pork at home is one of the easiest ways to bring the spirit of Hawaii to your kitchen. The smoky, salty flavor paired with the tender texture is pure island comfort food. Whether you’re making this for a luau, a family gathering, or just a weeknight dinner, it’s sure to impress. Enjoy your kalua pork and mahalo for giving it a try!