Hawaiian Style Smoked Pork Kalua Pork Cook's Country

Experience the authentic flavors of the islands with this Hawaiian Style Smoked Pork, inspired by traditional Kalua Pork. This Cook's Country recipe transforms a 6-pound bone-in pork shoulder into tender, smoky perfection using liquid smoke, Hawaiian sea salt, and your choice of banana leaves for an island-inspired touch. Whether slow-roasted in the oven or smoked to juicy tenderness, this dish captures the essence of a Hawaiian luau without requiring an underground pit. Perfect for gatherings or meal prep, this Kalua Pork pairs beautifully with steamed rice, Hawaiian macaroni salad, or lomi lomi salmon for a tropical feast at home. Easy to prepare with just 15 minutes of prep time and a full day of slow cooking, this recipe delivers bold flavors that are effortlessly unforgettable.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:600 mins

Total Time:615 mins

Servings: 8

Ingredients

• 6 pounds bone-in pork butt (pork shoulder)
• 2 tablespoons liquid smoke
• 1.5 tablespoons Hawaiian sea salt or kosher salt
• 2 leaves banana leaves (optional, for authenticity)

Directions

Step 1

Rinse the pork butt under cold water and pat it dry thoroughly using paper towels.

Step 2

Using a sharp knife, make shallow diagonal cuts across the surface of the pork, creating a criss-cross pattern. This helps the seasoning penetrate the meat.

Step 3

Rub the pork all over with the Hawaiian sea salt or kosher salt, ensuring even distribution. Pour the liquid smoke evenly over the pork and rub it into the cuts.

Step 4

If using banana leaves, lay them out flat and place the seasoned pork butt in the center. Wrap the pork tightly with the banana leaves and secure with kitchen twine. If not using banana leaves, proceed without wrapping.

Step 5

Place the wrapped or unwrapped pork into a large roasting pan or onto the rack of a smoker set for low and slow cooking.

Step 6

For an oven: Preheat the oven to 300°F (150°C). Cover the roasting pan tightly with aluminum foil to trap steam. Roast the pork for approximately 8-10 hours, or until the meat is fork-tender and easily shredded.

Step 7

For a smoker: Preheat the smoker to 225°F (110°C) and smoke the pork with your choice of wood chips (e.g., mesquite or hickory) for 8-10 hours, or until it reaches an internal temperature of 195°F (90°C) and is melt-in-your-mouth tender.

Step 8

Remove the pork from the oven or smoker and allow it to rest for at least 30 minutes. Carefully unwrap the banana leaves, if used, and discard them.

Step 9

Using two forks, shred the pork into bite-sized pieces, discarding excess fat as desired. Mix the shredded pork with its juices in the pan to keep it moist and flavorful.

Step 10

Serve the Kalua Pork warm over cooked rice or alongside traditional Hawaiian sides like macaroni salad and lomi lomi salmon. Enjoy the taste of the islands!

Nutrition Facts

Serving size	(2873.6g)

Amount per serving	% Daily Value*
Calories	6722.2

Total Fat 508.9g	0%
Saturated Fat 185.1g	0%
Polyunsaturated Fat g
Cholesterol 1959.5mg	0%
Sodium 10476.5mg	0%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 470.8g	0%

Vitamin D 0IU	0%
Calcium 299.4mg	0%
Iron 22.2mg	0%
Potassium 7348.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 29.1%

Carbs: 0.0%