Low Sodium Kalua Pig

Savor the smoky, tender goodness of Low Sodium Kalua Pig, a healthier twist on Hawaii's beloved classic. This recipe captures the authentic flavors of traditional kalua pig while keeping sodium and artificial additives to a minimum. Succulent pork shoulder is slow-cooked for hours, infused with the essence of liquid smoke, fresh pineapple juice, and a hint of coarse salt for natural seasoning. Wrapped in aromatic banana leaves (or foil) and paired with steamed green cabbage, this dish delivers melt-in-your-mouth texture with vibrant tropical undertones. Perfect for family dinners or a crowd-pleasing luau, it’s served best with steamed rice or sweet potatoes for a wholesome, island-inspired meal. Indulge in this easy, oven-baked recipe that brings the taste of the islands straight to your kitchen!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:540 mins

Total Time:560 mins

Servings: 8

Ingredients

• 4 pounds pork shoulder (also known as pork butt)
• 2 tablespoons liquid smoke
• 6 banana leaves (or aluminum foil as a substitute)
• 1 teaspoon coarse salt (preferably Himalayan or kosher, use sparingly)
• 1 medium head green cabbage
• 0.5 cup fresh pineapple juice

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Trim any excess fat from the pork shoulder and pat it dry with paper towels.

Step 3

Score the surface of the pork shoulder in a criss-cross pattern to help the flavors penetrate.

Step 4

Rub the liquid smoke evenly all over the pork, then sprinkle it lightly with the coarse salt.

Step 5

If using banana leaves, lay them on a clean surface and place the pork on top. Wrap the pork snugly with the leaves, tucking in the ends. If using aluminum foil, wrap the pork tightly with several layers.

Step 6

Place the wrapped pork in a roasting pan or heavy pot with a lid.

Step 7

Pour the fresh pineapple juice around the base of the pork; this will help to keep it moist during cooking.

Step 8

Cover and place in the preheated oven to slow-cook for about 9 hours. The pork is ready when it is tender and easily shreds with a fork.

Step 9

While the pork cooks, prepare the cabbage by removing the outer leaves and cutting it into quarters. Remove the core and slice the quarters into thin strips.

Step 10

Once the pork is done, shred it with two forks inside its cooking juices. Stir in the sliced cabbage and allow it to steam and soften in the residual heat for about 10 minutes.

Step 11

Stir everything together thoroughly so the cabbage is well mixed with the flavorful pork juices.

Step 12

Serve the shredded Kalua pig hot, paired with steamed white rice or sweet potatoes for a traditional Hawaiian meal.

Nutrition Facts

Serving size	(2198.1g)

Amount per serving	% Daily Value*
Calories	4621.7

Total Fat 363.2g	0%
Saturated Fat 127.1g	0%
Polyunsaturated Fat g
Cholesterol 1451.5mg	0%
Sodium 3592.8mg	0%
Total Carbohydrate 19.9g	0%
Dietary Fiber 8.6g	0%
Total Sugars 11.0g
Protein 331.0g	0%

Vitamin D 0IU	0%
Calcium 320.6mg	0%
Iron 23.4mg	0%
Potassium 5662.6mg	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: 70.0%

Protein: 28.3%

Carbs: 1.7%