50min 4 ppl
Kalua Pork
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 6 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 36g
Carbs 4g
Fats 28g
About this dish
A pork shoulder rubbed with sea salt and liquid smoke is slow-roasted until completely tender, then shredded and piled over steamed cabbage in the Hawaiian luau style.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbageshredded0.5
Meat & Poultry
- Pork shoulderboneless2 kg
Spices & Seasonings
- Sea salt and black peppercoarse sea salt2 tbsp
Oils & Condiments
- Liquid smoke2 tbsp
- Vegetable Oil15 ml
Utensils
- Roasting Tray
- Meat thermometer
- Two forks
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Preheat the oven to 150°C. Pat the pork shoulder dry and pierce all over with a knife, then rub with the liquid smoke and coarse sea salt.
Approx. 10 minutes
2
Wrap the pork tightly in foil and place in a roasting tray.
Approx. 5 minutes
3
Roast for approximately 4 hours, checking after 3 hours 30 minutes, until a meat thermometer reads at least 90°C and the meat shreds easily with a fork.
Approx. 15 minutes
4
Unwrap the pork and shred it with two forks, mixing through any juices from the foil.
Approx. 10 minutes
5
Heat the vegetable oil in a large frying pan over medium heat and cook the shredded cabbage for 6 minutes until just wilted.
Approx. 7 minutes
6
Pile the shredded pork over the cabbage to serve.
Approx. 3 minutes
