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Tender Hawaiian Kalua Pulled Pork Recipe Easy Without a Pit at Home

Hawaiian Kalua Pulled Pork - featured image
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This recipe recreates authentic Hawaiian Kalua pulled pork without the need for a traditional pit, using simple ingredients and slow cooking methods to achieve tender, smoky, and juicy pork perfect for casual gatherings.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt)
  • 2 tablespoons Hawaiian sea salt (Alaea salt preferred, kosher salt as substitute)
  • 1 teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup water or chicken broth (120 ml)
  • Banana leaves or heavy-duty aluminum foil (optional)

Instructions

  1. Trim excess fat from the pork shoulder, leaving some fat for flavor and moisture. Pat dry with paper towels (about 10 minutes).
  2. Rub the pork all over with 2 tablespoons Hawaiian sea salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Drizzle 1 teaspoon liquid smoke evenly over the surface. Let sit for 15 minutes to absorb flavors.
  3. Wrap the pork tightly in banana leaves or heavy-duty aluminum foil to seal in moisture.
  4. Pour ½ cup water or chicken broth into the base of a slow cooker or Dutch oven. Place the wrapped pork inside.
  5. For slow cooker: cook on low for 6-8 hours until pork is tender and shreds easily. For oven (Dutch oven): preheat to 300°F (150°C) and cook covered for 3-4 hours, checking occasionally.
  6. Check for doneness; pork should be fork-tender and pull apart easily. If not, cook another 30 minutes and check again.
  7. Remove pork from cooker and unwrap carefully. Using two forks, shred the meat into strands. Discard excess fat or chop finely to mix back in.
  8. Toss shredded pork with cooking juices for extra flavor and moisture. Serve immediately or keep warm on low heat.

Notes

Use Hawaiian sea salt for authentic flavor; kosher salt is a substitute. Liquid smoke is essential for smoky taste but can be omitted for milder flavor. Wrap pork tightly to keep moisture locked in. Let pork rest 10 minutes before shredding to retain juices. Leftovers keep well refrigerated up to 4 days or frozen up to 3 months. Reheat gently with broth or water to maintain moisture.

Nutrition

Keywords: Kalua pork, Hawaiian pulled pork, slow cooker pulled pork, oven pulled pork, Hawaiian recipe, pulled pork recipe, smoky pork, easy pulled pork

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