Easy Oven Roasted Kalua Pork - Hawaiian Luau Favorite
Experience the rich, smoky flavors of traditional Hawaiian kalua pork—slow-cooked to perfection in the oven with simple ingredients. Perfect for luaus, tacos, or rice bowls!
Ingredients
- 2-3 lb pork shoulder roast
- 2 tbsp Hawaiian sea salt
- 1 tbsp liquid smoke hickory flavor
- 2 tbsp olive oil
Instructions
- Preheat your oven to 225 degrees
- In a cast iron dutch oven pot, pour in the 2 tbsp olive oil and place on the stove over medium-high heat.
- Remove the pork from the packaging and pat it dry with a paper towel.
- Place the pork into the hot cast iron and let it simmer and brown. Turn the meat over and repeat to brown both sides.
- Make sure the pork is sitting in your pot, fat side down. Pour the liquid smoke over the top, then sprinkle the Hawaiian sea salt all over the meat.
- Place the lid on the dutch oven pot and place it in your oven.
- Bake for 6-8 hours (until the meat reached 195-200 degrees internal temperature)
- Remove and allow it to rest for 15 minutes before shredding.
- Strain all the drippings through a fine mesh sieve and mix it all back into the shredded meat.
- Enjoy!
Notes
Note: You can use a slow cooker or crock pot for this recipe, I prefer not to because the heat is concentrated on the bottom and will often over cook the bottom of the meat. If you use a slow cooker, set it to low for 8 hours.
You can also use an instant pot with this recipe. Cook the pork on high pressure for 40 minutes and allow a natural pressure release for about 15 minute before shredding.
Nutrition
Calories: 178kcal Protein: 18g Fat: 11g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 62mg Sodium: 76mg Potassium: 315mg Vitamin A: 6IU Vitamin C: 1mg Calcium: 13mg Iron: 1mg