Kalua Pork Plate
Slow-roasted pork shoulder infused with smoke and sea salt, shredded tender and piled high with cabbage slaw and rice. Authentic Hawaiian comfort food ready in under an hour.
- Total time
- 55 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 2.5 lb pork shoulder, boneless
- 2 tbsp sea salt
- 1 tbsp liquid smoke
- 2 cups napa or green cabbage, shredded
- 1.5 tbsp rice vinegar
- 2 cups cooked white rice
- 3 whole scallions, sliced thin
- ½ tsp black pepper
Instructions
- 1
Pat pork shoulder dry with paper towels. Season all over with salt and black pepper.
- 2
Rub liquid smoke evenly over the pork, coating all sides thoroughly.
- 3
Toss shredded cabbage with rice vinegar and 0.25 tsp salt in a bowl. Set aside.
- 4
Place pork fat-side up in a roasting pan. Roast uncovered at 425°F for 45 minutes.
- 5
Pork is done when a fork shreds the meat easily and the exterior is browned. Remove from oven.
- 6
Let pork rest 5 minutes, then shred with two forks into bite-sized pieces. Drizzle with pan juices.
- 7
Divide rice among four plates. Top with shredded kalua pork and cabbage slaw.
- 8
Sprinkle scallions over each plate. Serve hot.
Tools you’ll need
- roasting pan (9×13 inch)
- paper towels
- mixing bowl
- two forks for shredding
- oven
- four dinner plates
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