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shredded Kalua Pork in a blue bowl
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Kalua Pork

Traditional Hawaiian-style Kalua Pork made in the oven with tender pork shoulder, Hawaiian alaea salt, and a hint of liquid smoke. Wrapped in ti or banana leaves and slow-roasted until fall-apart tender, this easy version brings authentic island flavor right to your kitchen.
Course Dinner, Main Course
Cuisine hawaiian
Keyword Hawaiian Kalua Pork, Hawaiian pork roast, Hawaiian Recipe, Island Style Pork,, kalua pork, Luau Food,, Oven Kalua Pork, Slow Roasted Pork
Prep Time 15 minutes
Cook Time 5 hours
Resting time 15 minutes
Total Time 5 hours 30 minutes
Servings 8
Calories 216kcal
Author angela@mealstreetkitchen

Equipment

  • Roasting pan
  • Heavy-duty aluminum foil
  • Sharp knife
  • Cutting board
  • Tongs
  • Two forks (for shredding)

Ingredients

  • 3 pound pork shoulder blade roast bone-in (about 3 lbs)
  • 1 ½ tablespoons Hawaiian alaea salt
  • ½ tablespoon liquid smoke
  • 3 ti leaves or banana leaves optional
  • 1 cup water
  • Heavy-duty foil
  • Soy sauce for serving

Instructions

  • Preheat oven to 350°F.
  • Lay out a large sheet of heavy-duty foil on the counter.
  • Wash ti leaves and pat dry. Cut out and discard the hard stems. Lay leaves on top of the foil.
  • Rinse pork and pat dry. Using a knife, cut small slits all over the pork.
  • Rub the Hawaiian alaea salt all over the pork and into the slits.
  • Rub liquid smoke evenly over the pork.
  • Place pork fat side up on top of the leaves.
  • Wrap the leaves around the pork, then wrap tightly with the foil to seal completely.
  • Place the wrapped pork in a roasting pan and pour 1 cup of water into the bottom of the pan.
  • Roast for about 5 hours, or until the pork is very tender and easily shreds.
  • Remove from oven and let rest for 15 minutes.
  • Carefully open the foil and transfer pork to a large platter. Shred with two forks.
  • Pour the juices from the foil over the shredded pork for added flavor and moisture.
  • Drizzle lightly with soy sauce before serving.

Notes

  • If ti leaves are unavailable, banana leaves make a great substitute. You can also omit the leaves entirely, though they add subtle flavor.
  • Hawaiian alaea salt gives the most authentic flavor, but coarse sea salt may be substituted if needed.
  • Make sure the foil is sealed tightly to keep moisture inside during cooking.
  • Leftovers freeze beautifully for up to 3 months.

Nutrition

Calories: 216kcal | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1403mg | Potassium: 643mg | Calcium: 14mg | Iron: 2mg