![]() ![]() ( Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.) First, prepare the pork shoulder: Once you’ve gathered the ingredients, making kalua pork at home is really simple! My preferred method is a straightforward oven-braise, which consists of just 2 primary steps. Pretty simple! If you’re unsure where to find any of these ingredients, check the Recipe Notes, below, for some sourcing guidance. Garlic – One of my additions, which is certainly not authentic…but it’s delicious!.You can find liquid smoke in most conventional grocery stores, near the BBQ sauces. I like using hickory liquid smoke, but mesquite works well in this recipe, too. Liquid smoke – A cheater ingredient to add smokiness without actually smoking the pork.I use this ‘Alaea salt (red clay salt with naturally occurring minerals & iron) & this Hawaiian sea salt in my kitchen – either will work wonderfully in this recipe. Hawaiian salt is richer in minerals than conventional salt (& it’s as authentic as it gets!). Hawaiian sea salt – Another crucial component of this kalua pig recipe.This earthiness is impossible to replicate without it! You can find banana leaf sold in the freezer section of most well-stocked Asian grocery stores. Much like authentic Hawaiian kalua pig, the pork shoulder is wrapped in banana leaf before it braises, infusing it with a rich, earthy flavor. Banana leaf – An absolutely crucial component of this recipe. ![]() Look for a meaty roast with nice marbling, which, when braised, transforms into succulent, fall-apart tender, & richly flavored pulled pork. Boneless pork shoulder – Also commonly called a Boston butt or pork butt.Kalua pig is permeated with smokiness, but what makes it really unique is the earthy flavor it takes on from the soil & banana/ti leaves. The resulting pork is succulent, juicy, & melt-in-your-mouth tender. The pig is lowered into an underground oven ( imu), covered in banana leaves or ti leaves (the palm-like leaves of the Hawaiian ti plant) & soil, & left to cook. (If you’ve ever been to a Hawaiian luau, you’ve probably enjoyed kalua pig!) Making traditional Hawaiian kalua pig is an hours-long process in which the surface of a whole pig is salted & its cavity is filled with blazing hot stones. So, while it sounds an awful lot like the famous coffee liqueur, we’re talking about Hawaiian kalua here!Īny number of different foods can be prepared kalua-style, though the most famous is likely Kalua Pork – Hawaiian smoked whole pig. Kālua, which translates to “cooked in an underground oven” in native Hawaiian, is a traditional Hawaiian cooking technique. ♡ Read on to learn more about this kalua pork, or jump straight to the recipe & get cookin’! What is Kalua Pork? (And where’s the Kahlúa!?) And, if you ask me, aside from a trip to Hawai’i, this kalua pork is the next best thing. As an ingredient that’s used & well-loved in different cultures throughout the world, cooking with pork is a fun & exciting way to explore different dishes & cuisines all from the comfort of our very own kitchens. ![]() This treasured recipe is brought to you in partnership with the National Pork Board’s Pork Passport program, a celebration of the delicious & diverse world of pork.
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