Introduction
Kalua Pork is a classic dish from Hawaii, known for its rich, smoky flavor and tender texture. Traditionally cooked in an underground oven called an "imu," this dish utilizes a whole pig wrapped in ti leaves and slow-cooked with hot stones. The modern version, however, can be easily made in an oven or slow cooker, making it accessible for everyone. Served shredded with rice, coleslaw, or in a sandwich, Kalua Pork is a delicious representation of Hawaiian culture and culinary tradition.
Ingredients
- 2 kg pork shoulder (butt)
- 2 tablespoons Hawaiian sea salt (or kosher salt)
- 1 tablespoon liquid smoke (hickory or mesquite)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Ti leaves (optional, for authentic presentation)
Instructions
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Prepare the Pork:
- Score the surface of the pork shoulder with shallow cuts to allow for better flavor penetration.
- In a small bowl, mix together the Hawaiian sea salt, liquid smoke, garlic powder, and black pepper to create a marinade.
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Marinate the Pork:
- Rub the marinade all over the pork, ensuring it gets into the cuts and evenly coats the meat.
- For best results, cover the pork and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
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Cook the Pork:
- Oven Method: Preheat the oven to 150°C (300°F). Place the pork in a roasting pan and cover tightly with aluminum foil. Cook for 6-8 hours, or until the meat is tender and easily shredded.
- Slow Cooker Method: Place the marinated pork in the slow cooker, cover, and cook on low for 8-10 hours, or until fork-tender.
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Shred and Serve:
- Once cooked, remove the pork from the oven or slow cooker and let it rest for about 15 minutes.
- Using two forks, shred the pork into bite-sized pieces, mixing in any accumulated juices for added flavor.
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Serve:
- Serve Kalua Pork over rice or in a sandwich, and complement it with traditional sides like macaroni salad, coleslaw, or pickled vegetables.
Health Notes
- Kalua Pork is flavorful but can be high in sodium and fat. To make it healthier, use a leaner cut of pork and monitor the salt content in the marinade. Pairing it with plenty of vegetables can help balance the meal.
How to Enjoy
- Kalua Pork is best served hot, making it perfect for gatherings and luaus. It can be enjoyed as part of a traditional Hawaiian plate lunch or in various dishes, including tacos and salads.
Tips
- For Authentic Flavor: If you can find ti leaves, wrap the marinated pork in them before cooking to infuse additional flavor.
- Liquid Smoke Substitute: If you don’t have liquid smoke, you can try adding smoked paprika to the seasoning for a similar smoky flavor.
- Serving Suggestions: Consider serving Kalua Pork with Hawaiian sweet rolls for a delicious and sweet contrast.
- Storage: Leftover Kalua Pork can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently in the oven or on the stovetop to maintain moisture.
