Kalua Pork (Slow Roasted, Smoky and Tender)
By Emily Carter ·
Published
Quick answer
Rub a pork shoulder with sea salt and liquid smoke, wrap tightly in foil and roast low and slow for 5 hours. Rest 20 minutes, then shred with two forks and toss with the pan juices. Serve with steamed rice and cabbage, or pile into sandwiches.
Kalua Pork is the slow roasted Hawaiian classic that shreds with a fork. Just pork shoulder, sea salt and liquid smoke, wrapped tight and roasted low and slow until it falls apart. It feeds a crowd, freezes well, and turns into sandwiches, tacos and plate lunches all week.
Why you’ll love it
- Just three ingredients, and the oven does all the work.
- Shreds with a fork into smoky, juicy pork.
- Feeds eight, with plenty left over for the week.
- Freezes beautifully in portions for quick meals later.
- The classic plate lunch center, with rice and cabbage.
Ingredient notes
Pork shoulder: the cut that makes this dish. It has enough fat and connective tissue to stay juicy over five hours, while leaner cuts dry out.
Sea salt: coarse sea salt is the only seasoning. It seasons the pork all the way through and helps draw out the juices that keep it moist.
Liquid smoke: the shortcut to the traditional smoky flavor. One tablespoon rubbed into the pork gives a gentle smoke note without an underground oven.
Cabbage: green cabbage wedges roasted in the pork juices for the last hour. They turn tender and soak up the smoky flavor.
Pan juices: the liquid gold. Toss the shredded pork with the juices before serving, so every bite tastes seasoned and smoky.
The low and slow rule that makes or breaks it
One rule decides whether kalua pork shreds or stays tough, and it is time. Five hours at 300 degrees F breaks the connective tissue down completely, so the pork pulls apart with two forks. A shorter roast, or a hotter oven, leaves the middle tough and dry, and no amount of shredding fixes that. The second rule is the foil. Wrap it tight, with no gaps, so the steam stays trapped around the pork for the whole roast. That steam is what keeps the meat juicy over five hours. Open the foil too early and the moisture escapes, so wait until the full time is up.
Variations
- Kalua pork sliders: pile the shredded pork onto soft rolls with a little cabbage and barbecue sauce.
- Kalua pork tacos: warm the pork in tortillas with pineapple salsa and sliced avocado.
- Kalua pork fried rice: toss the pork with day old rice, eggs and soy sauce for a quick fried rice.
- Banana leaf wrap: line the roasting pan with banana leaves before the foil for a more traditional smoky aroma.
What we learned testing it
- Roasting at 300 degrees F beat 350 degrees F clearly in the side by side test. The low and slow roast shredded cleanly, while the hotter roast dried out at the edges.
- Wrapping in foil beat roasting uncovered. The foil wrapped pork stayed juicy all the way through, while the uncovered roast lost moisture and turned dry.
- Adding the cabbage for the last hour beat adding it at the start. The late cabbage stayed tender with a little bite, while the early cabbage cooked to mush.
Read how we test recipes.
Kalua Pork (Slow Roasted, Smoky and Tender)
Makes About 8 servings · 5 hr 35 min total · Easy
Ingredients
Equipment
Roasting pan · Aluminum foil · Two forks · Sharp knife · Cutting board
Instructions
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Season the pork shoulder
Heat the oven to 300 degrees F. Pat the pork shoulder dry with paper towels, then rub it all over with the sea salt and liquid smoke. Get the seasoning into every crease and fold, since the salt is the only seasoning this pork gets.
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Wrap the pork tightly in foil
Lay out two large sheets of foil in a cross shape in a roasting pan. Set the pork in the center and fold the foil up and over, sealing it tightly with no gaps. The foil traps the steam, and that steam keeps the pork juicy for five hours.
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Roast low and slow for five hours
Roast for 5 hours, until the pork is so tender it gives when you press it through the foil. Open the foil carefully, it will be full of steam, and add the cabbage wedges around the pork. Reseal and roast 1 more hour, until the cabbage is tender.
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Rest, shred and toss with the juices
Rest the pork 20 minutes in the foil, then lift it out and shred it with two forks, pulling along the grain. Toss the shredded pork with the pan juices, piling it with the cabbage and steamed rice. Scatter green onions over the top and serve.
Notes
- Do not rush the roast. Five hours at low heat is what breaks the pork down until it shreds. A shorter roast leaves it tough in the middle.
- Wrap the pork tightly in foil, with no gaps. The foil traps the steam, and that steam is what keeps the pork juicy over five hours.
- Rest the pork 20 minutes before shredding, so the juices settle back into the meat. Shredding straight from the oven squeezes the juices out.
- Toss the shredded pork with the pan juices before serving. The juices carry the salt and smoke flavor into every bite.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Pork shoulder
- Use pork butt instead, in the same weight. It is the same cut under a different name and roasts exactly the same way.
- Liquid smoke
- Use 1 teaspoon of smoked paprika rubbed into the pork instead. The smoke flavor is milder, but still there.
- Green cabbage
- Use savoy cabbage instead, in the same amount. It cooks a little faster, so add it for the last 45 minutes.
Storage and make-ahead
Store leftover kalua pork in the fridge for up to 4 days, or freeze in portions for up to 2 months. Reheat gently with a splash of water or pan juices so it stays moist. The shredded pork is perfect for sandwiches, tacos and fried rice all week.
Frequently asked questions
What is kalua pork?
A Hawaiian slow roasted pork shoulder, traditionally cooked in an underground oven. This home version uses salt, liquid smoke and a low oven to get the same smoky, shreddable pork.
How long does kalua pork take to cook?
About 5 hours at 300 degrees F, plus a 20 minute rest. The long, slow roast is what breaks the pork down until it shreds with a fork.
Can I make kalua pork in a slow cooker?
Yes. Rub the pork the same way, cook on low for 8 to 10 hours, then shred and toss with the juices. The flavor is the same, with even less work.
What do you serve with kalua pork?
Steamed rice and cabbage is the classic plate. It also fills sandwiches, tacos and fried rice, or tops a plate lunch with mac salad.
Can I freeze kalua pork?
Yes. Freeze shredded pork in portions for up to 2 months, with a spoonful of pan juices in each bag. Thaw in the fridge overnight and reheat gently.
