The centerpiece of many a luau, Kalua pork is traditionally cooked in an underground oven called an Imu. It is an incredibly moist, slightly smokey, unctuous dish resembling pulled pork. While I have cooked quite a few whole pigs in an Imu, I really hate digging holes and so this recipe was born. While it’s not a perfect match it does get us 80% of the results with 100% less time behind a shovel.
1-2 Tablespoons Hawaiian Sea Salt
1 Tablespoon liquid smoke
½ cup Kewpie mayo (or regular mayo)
1 Teaspoon seasoned rice wine vinegar
½ cup soy sauce
½ head cabbage (red, green, or mixed)
2 to 3 green onions
A whole bunch of Hawaiian sweet rolls
3-5lb boneless or bone-in pork shoulder (bone-in shoulders will require at least 1 extra hour of cooking time, but are more tender and flavorful)
Pre-heat oven to 325 degrees F. On stove, heat a large Dutch oven over medium-high heat then add neutral flavored oil to lightly coat the bottom. When oil is hot, add pork shoulder and sear on all sides, then remove from pan. Deglaze the pan with soy sauce and liquid smoke, then add back the pork shoulder. Cover and place into 325-degree oven. Roast until fork tender 3-5 hours depending on the size of shoulder. Use a thermometer in the thickest part of shoulder and when it reads 200 degrees you are done. Remove pork from oven and let it rest, covered, for 1 hour.
Next, make the slaw. Thinly slice half a head of cabbage and place into a large mixing bowl. Slice green onions thinly on the bias and add. Next add seasoned rice wine vinegar and mayonnaise, combine all.
When pork is done resting, it should easily shred. Use heavy-duty kitchen gloves to do this by hand, or shred with forks or tongs to separate the meat. Pull the pork into thin strips to evenly combine the browned bits. You should very safely be able to add at least one tablespoon salt to taste. Make sure you add a little, mix, taste, and then add more if necessary.
Slice rolls in half, butter and toast, add some slaw, add some pork, and bask in the ridiculous amount of Aloha!