Hawaiian Kalua Pork

Kalua Pork, or “Kalua Pig” as us locals call it, is a breeze to whip up. Slow-cooked with the perfect blend of seasonings, it transforms into a mouthwatering delight! Deliciously moist, flavorful, and infused with a hint of smokiness, this shredded pork dish is a must-have in Hawaii.

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better

Whether it’s served at lunch, Luaus, family get-togethers, or potlucks, all you need are 3 basic ingredients! No need to bury it in the ground like the traditional method – you can easily replicate the authentic Kalua Pig taste right in your own kitchen.

The taste of authentic Kalua Pork is simply exquisite. It is succulent, tender, smoky, and bursting with flavor. To achieve this delicious taste, all you need are two ingredients in addition to the pork: salt and liquid smoke. Cook the pork slowly for several hours to allow the flavors to develop fully.

You have the flexibility to use various kitchen appliances to cook Kalua Pork, such as a slow cooker, oven, pressure cooker, or instant pot. However, we recommend using a slow cooker for the best results, as it ensures the meat is cooked gently and becomes incredibly tender and juicy. Cooking meat slowly at a low temperature always results in a mouthwatering dish.

Have you ever heard of Kalua Pig? It’s a mouthwatering Hawaiian specialty that is truly a treat. The name “Kalua” refers to the traditional method of cooking this pork dish underground in an imu, which is basically a pit. In Hawaii, it’s a common sight to see a whole pig being roasted at luaus, family gatherings, and other festive events.

To prepare it, a hole is dug in the ground, usually around 2-4 feet deep. Lava rocks, branches, and leaves are placed inside the pit and set on fire, allowing it to heat up for several hours. Once the rocks are hot and sizzling, the pig is carefully covered with Hawaiian Sea Salt and then lowered into the pit. The hole is covered, and the pig is left to cook slowly throughout the day.

When it’s finally ready, the pig is taken out and shredded, revealing the most incredible aroma and smoky, juicy, tender meat. Kalua Pork is truly a culinary delight that captures the essence of Hawaiian cuisine.

Choose shoulder cuts such as butt or picnic roast. Because these cuts have more fat, the meat is soft and melts in your mouth. Juicy pulled pork is best served from a hearty roast with good marbling.

Hawaiian sea salt, also known as Himalayan sea salt, is an unprocessed sea salt that has been combined with volcanic clay that is rich in iron oxide, giving it a brick-red hue. It is available online and in specialty shops.

As an alternative, you can use any other flakes sea salt or Himalayan pink salt. You can also use kosher salt, but use less of it because it’s saltier.

Liquid Smoke: Generally available in supermarkets, liquid smoke imparts a smokey flavor to meat without actually smoking it.

Cooking oil is optional, although it enhances the flavor and color of the meal if seared before slow cooking.

Cooking this pork is a breeze! Just gather your ingredients and choose your preferred cooking method. My favorite is using the slow cooker to make the meat tender and flavorful after hours of cooking.

Whether to sear the pork is up to you: In a large pot, warm up some oil over medium-high heat. To give the pork a good color, brown it for about three minutes on each side after the oil is hot.

Place the pork in a slow cooker and season both sides with liquid smoke. Add salt to both sides as well. Once it is soft enough to shred with a fork, cook it covered on LOW heat for ten to twelve hours.

Once you’ve removed the pork roast from the slow cooker, transfer it to a large dish or serving platter. Shred the meat there, making sure to remove any bones or big pieces of fat.

To keep the shredded kalua pork moist, you can pour some of the extra liquid from the slow cooker over it. If you have any leftovers, save the liquid separately to store the pork in, instead of mixing it all together.

Have your own outdoor luau party by serving it with my delectable Hawaiian Potato Macaroni Salad and rice.