Kālua Pork
Kalua Pork
Kālua pork is a popular staple of Hawaiian cuisine. Traditionally, a whole pig is wrapped in banana leaves and buried underground with a fire; left to roast for an entire day. While that’s going to be a problem doing it in your backyard, you can still make Kālua pork on a smaller scale in your oven. You can find banana leaves at any asian market, usually in the frozen section. Pork shoulder will work the best for this recipe. All you have to do is line a dutch oven with banana leaves, place chunks of pork in the leaves with garlic, liquid smoke, and pink sea salt, wrap it up in the leaves, and bake. The banana leaves give the pork an earthy flavor that you can’t duplicate anywhere else. The pork s traditionally served with shredded cabbage or can be used as pork sliders on Hawaiian rolls.
Equipment
- Dutch oven
Ingredients
- banana leaves
- 3 lbs boneless pork shoulder cut into 2” chunks
- 8 garlic cloves sliced
- 1 tbsp liquid smoke
- Hawaiian pink salt
- water
Instructions
- Line a dutch oven with banana leaves.
- Place the chunks of pork shoulder in the center of the leaves. Add in the garlic and liquid smoke. Season with pink sea salt.
- Fold over and cover the pork with the banana leaves. Fill the dutch oven with 1” of water. Place the lid on and bake in a 300° preheated oven for 3 hours.
- Remove the lid and open up the banana leaves. Shred the pork with a fork and serve.
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