Kalua Pork

Hawaiian slow-roasted pork — smoky, tender, and shredded. Traditionally cooked in an underground imu.

Ingredients

• 5 lb pork shoulder (bone-in)
• 2 tbsp Hawaiian sea salt (or kosher salt)
• 2 tbsp liquid smoke
• Banana leaves (optional, for wrapping)

Method

1. Score pork deeply. Rub with salt and liquid smoke.

2. Wrap in banana leaves if available, then wrap tightly in foil.

3. Roast at 275°F for 7-8 hours until fork-tender (200°F+ internal).

4. Shred with forks. Toss with pan juices.

5. Serve with rice, macaroni salad, and cabbage.

What You're Practicing

• Liquid smoke replicates the flavor of the traditional underground imu oven.
• This is the centerpiece of a Hawaiian plate lunch — always served with rice and mac salad.