Kalua Pork
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
7 hrs
-
Total Time
7 hrs 10 mins
-
Servings
14 -16 servings
-
Calories
293 kcal
-
Course
Main Course
-
Cuisine
American
Kalua Pork
Description
The recipe calls for a large pork shoulder butt roast, trimmed of excessive fat but with some fat left to maintain moisture during baking. The roast is rubbed generously with sea salt, then coated with liquid smoke. Water is added to the pan to create steam during cooking. The roasting pan is covered tightly with multiple layers of foil to trap steam and heat evenly.
Baked at 375°F for 5–7 hours, the pork becomes tender and easily shredded with forks. The salt and liquid smoke impart traditional Kalua flavor, balancing saltiness and smoky aroma. The slow cooking method helps break down connective tissue, transforming the pork into moist, pull-apart meat.
This pork is typically served with steamed rice, creating a simple but satisfying main course. The recipe's notes highlight its adaptability to other cooking methods, such as pressure cooking or slow cooking, with adjustments to time. It is appropriate to prepare larger batches since leftovers freeze well.
Ingredients
- 10-12 pounds pork shoulder butt roast don’t substitute a leaner cut of pork or it will be dry
- 1 bottle liquid smoke
- 2 tablespoons salt or hula salt if you can find it, sea salt
- 1 ½ cups water
Instructions
- Preheat oven to 375 degrees.
- Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking).
- Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan).
- Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
- Bake for 5-7 hours (don’t uncover while baking – let the steam and heat work its magic!).
- Shred with two forks and serve with rice.
Notes
- Make extra amount as the pork freezes well for later meals.
- For pressure cooker: rub salt on the meat, add water and liquid smoke to pot, cook on high pressure 60-65 minutes with natural release.
- Slow cooker method: cook on low for 14-16 hours, ensuring the roast is well covered.
- The recipe allows flexibility with roast size and water amount; adjust as needed for your equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16 servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 293kcal | 15% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 132mg | 44% |
| Sodium | 1166mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
