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READY IN 3+ hrs

Kalua Pork

Read Reviews (34)

"Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt." — Linda Rogers

Ingredients Edit and Save

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Types of Salt

Original recipe makes 6 servings Change Servings

3 pounds pork butt roast
2 cups water

1 teaspoon liquid smoke flavoring
1/4 cup Hawaiian sea salt

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

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PREP 10 mins
COOK 3 hrs
READY IN 3 hrs 20 mins

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I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)

—SNDMILLER

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Most Helpful Critical Review

Jan 12, 2005

Traditionally, you'd want to bake it at a much lower temperature, often not much higher than 300 because you want the pork to steam NOT bake. i'd improve this recipe by halfing the salt, increase the pork to 5lb, and bake covered in foil at 300 for 8 hours. takes a long time, but the Hawaiians used to steam it for an entire 24 hours. PS i like in Hawaii.

—CORINGRM

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39 Ratings

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Jan 29, 2004

This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup of salt was waaayyy too much.....my 'butt' roast was just under 3lbs so I compensated and used a little less than 1/4 cup....but it was still too much....I usually don't add a lot of salt to my recipes anyway, but I'll definitely make this recipe again, with much less salt...the texture was terrific! I think I'd also add a bit more of the Liquid Smoke....

—GABEAR

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Jun 05, 2008

I make this often. I've also prepared it in my slow cooker. I start it out on low the night before. It is a wonderful recipe! Great with potato/mac salad and Hawaiian sweet bread! So ono.

—Leelee

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Jan 26, 2009

My family loved this roast! Very good! The only negative I can say is that the liquid smoke didn't come through at all. Other than that, the flavor was great, and the meat very moist and tender, even the second day.

—JENNYT07

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Sep 22, 2008

I've made this numerous times and can't get enough of it! I've used oven bags for roasting it in the oven, but making it in my crockpot is much better which helps it even more from drying out.

—jules

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Oct 05, 2008

I've made this twice now and both times ended up with it being too salty. Be sure to use Hawaiian sea salt and not regular sea salt. The second time I didn't have enough Hawaiian sea salt so used regular sea salt to make up the difference, another mistake. I added more liquid smoke the second time and it was better that way. I cooked it all day in the crockpot so it is a very simple dish. Even with my salty mistakes, still very tasty and I'll continue to make.

—Renee

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Feb 08, 2008

Delightfully easy! I used a nearly 6 lb shoulder, and it easily fell apart after just 14 hours of cooking. I forgot to poke the pork before I poured on the liquid smoke, but it still came through nicely. I served it as open-faced sandwiches over French brioche with the Mustard Based BBQ sauce from this site. Oh, so yummy! Versatile recipe that I will definitely make again. Oops...I cannot figure out how to delete this, but this review should be on the Kalua Pig in a Slow Cooker recipe.

—Bakette

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Nutrition

Calories
264 kcal
13%

Carbohydrates
0 g
0%

Cholesterol
94 mg
31%

Fat
17.2 g
27%

Fiber
0 g
0%

Protein
25.4 g
51%

Sodium
4960 mg
198%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kalua Pork

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 264
** Calories from Fat: 155

% Daily Value *
** Total Fat 17.2g 27 %
** Saturated Fat 6g 30 %
** Cholesterol 94mg 31 %
** Sodium 4960mg 198 %
** Potassium 325mg 9 %
** Total Carbohydrates 0g 0 %
** Dietary Fiber 0g 0 %
** Protein 25.4g 51 %
** Sugars 0g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 14 %
** Thiamin 69 %
** Niacin 72 %
** Vitamin B6 17 %
** Magnesium 8 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.