Back to 8 servings 2.5 lb boneless pork shoulder, cut into 3-4 large pieces 8 clove garlic, sliced in half lengthwise 2 tbsp olive oil 1 large banana leaf, see Recipe Notes, thawed if frozen and cut into 3 smaller pieces 2 tbsp Hawaiian sea salt, see Recipe Notes 1.5 tbsp liquid smoke, divided 2 cup water or chicken stock
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1 Step 1: Preheat the oven to 325 degrees F, ensuring a rack is positioned in the center of the oven.2 Step 2: Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket.3 Step 3: Add the olive oil to a large, heavy-bottomed pot with a lid over medium-high heat (I use a 5-qt Dutch oven). Once the oil is hot and shimmering, carefully add in the prepared pork. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate, remove the pot from the heat and set aside to cool.4 Step 4: Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt and 1 tablespoon of the liquid smoke, using your hands to rub the salt and liquid smoke all over the surface of the pork. Arrange the seasoned pork in a small pile at the center of the banana leaf, folding the corners and edges of the banana leaf into the center to encase the pork. Carefully flip and set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly and do your best to completely encase the pork in the banana leaf.5 Step 5: Carefully set the banana leaf-wrapped pork seam side down in the pot used to sear the pork. Pour the water or chicken stock around the sides of the banana leaf-wrapped pork. Cover the pot and transfer the pot to the oven. Cook for 2 ½ – 3 hours, until the kalua pork is fall-apart tender.6 Step 6: Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the pork into bite-sized pieces. Once shredded, transfer to a large mixing bowl. Season with the remaining ½ tablespoon liquid smoke and a few spoonfuls of the cooking liquid in the pot as desired, stirring to combine. At this point, you can enjoy your Hawaiian kalua pulled pork immediately or cool and store for later use (see Recipe Notes for storage and freezing directions).7 Step 7: Add a couple of teaspoons of neutral cooking oil to a skillet over medium heat. Once the oil is hot & shimmering, add in roughly ½ cup of kalua pulled pork and a couple of handfuls of finely shredded cabbage. Stir to combine.8 Step 8: Once the pork is hot and the cabbage begins to wilt, pour in a few teaspoons of shoyu (or soy sauce/tamari/coconut aminos). Stir to combine and continue to cook 1-2 minutes more.9 Step 9: Serving: Kalua pig and cabbage begs to be served over a pile of rice! If you want to take your meal to the next level, drizzle with spicy mayo and serve alongside Hawaiian mac salad. Enjoy!getsaucepan.com/r/ce6b836f-d698-4db6-b492-449390e11057 · Original: https://playswellwithbutter.com/kalua-pork-recipe/
