Print

Flavorful Hawaiian Kalua Pulled Pork Recipe Easy Without a Pit

Hawaiian Kalua Pulled Pork - featured image
Print Recipe

This Hawaiian Kalua Pulled Pork recipe delivers tender, smoky pork with authentic island flavors using simple ingredients and no traditional pit. Perfect for gatherings or weeknight dinners, it’s easy to prepare in your oven or slow cooker.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt), with skin on if possible
  • 1 tbsp Hawaiian sea salt (or kosher salt as substitute)
  • 1–2 tsp liquid smoke (Wright’s brand preferred)
  • 2 large banana leaves (optional, can substitute heavy-duty aluminum foil)
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground black pepper
  • Optional garnish: chopped green onions or fresh cilantro

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Pat the pork shoulder dry with paper towels. Rub the Hawaiian sea salt evenly all over the meat, including the skin if left on.
  3. In a small bowl, combine garlic powder, onion powder, ground black pepper, and liquid smoke. Rub this mixture all over the pork, pressing gently to adhere.
  4. If using banana leaves, rinse and pat dry them. Wrap the seasoned pork tightly in one leaf, then wrap again in the second leaf for a double layer. If banana leaves are unavailable, wrap the pork tightly in heavy-duty aluminum foil, sealing all edges to trap steam.
  5. Place the wrapped pork in a roasting pan and pour one cup of water into the pan to create steam during cooking.
  6. Roast the pork in the oven for about 4-5 hours, checking tenderness at 4 hours by carefully unwrapping and testing with a fork. The pork should pull apart easily.
  7. Remove from oven and let rest, wrapped, for 20-30 minutes to redistribute juices.
  8. Shred the pork using two forks, discarding the skin if preferred.
  9. Serve warm, garnished with chopped green onions or cilantro if desired.

Notes

If banana leaves are unavailable, heavy-duty aluminum foil works well to trap moisture. Wrapping tightly is crucial to keep the pork juicy. Rest the pork before shredding to lock in juices. You can reserve some cooking liquid to toss with shredded pork for extra moisture. Cooking low and slow breaks down collagen for tender meat. For a smoky and spicy twist, add smoked paprika and cayenne pepper to the seasoning mix. Slow cooker method: cook on low for 8-10 hours wrapped tightly.

Nutrition

Keywords: Kalua pork, Hawaiian pulled pork, slow roasted pork, liquid smoke, oven pulled pork, Hawaiian recipe, easy pulled pork, pork shoulder recipe

Find it online: https://sweetstirring.com/flavorful-hawaiian-kalua-pulled-pork-recipe-easy-without-a-pit/