This Kalua pork recipe brings classic Hawaiian Kalua pulled pork flavor into your home oven. You can use domestic pork or wild boar, if that’s what you have in the freezer.
I first fell in love with Hawaiian Kalua pork while traveling all over Hawaii for two weeks. I ate it everywhere that I saw it on the menu. At luaus, plate lunch spots, and roadside stands. After sharing with a few servers that I run a wild game blog showcasing wild boar recipes, they were happy to share kitchen tips for bringing that same flavor back home.
Ingredients for Kalua Pulled Pork
For about 10–12 servings (depending on appetites):
- 1 (5-pound) pork butt/shoulder
- Wild boar shoulder if you have it, or domestic pork shoulder
- 2 tablespoons Hawaiian salt
- Pink Himalayan or kosher salt work as substitutes
- 2 teaspoons liquid smoke, divided
- 2–3 banana leaves (or use aluminum foil if you can’t find them)
- 1 cup water
How to Make Kalua Pulled Pork in the Oven
1. Preheat the oven and prep the pan
- Preheat your oven to 325°F.
- Lay 1 banana leaf in a large roasting pan.
- Lay a second banana leaf on top in the opposite direction, forming a cross pattern.
- If your leaves are smaller, overlap them so you can fully wrap the pork.
2. Prep and season the pork
- Place the pork shoulder on top of the banana leaves.
- Using a small sharp knife (like a paring knife), puncture the meat all over. This helps the salt and smoky flavor penetrate.
- Sprinkle the pork evenly with the Hawaiian salt, then rub it firmly into all sides.
- Using a pastry brush, brush 1 teaspoon liquid smoke over all sides of the pork.
3. Wrap the pork
- Fold the banana leaves up and around the pork to fully enclose it.
- Carefully turn the pork over so the loose ends of the leaves are tucked underneath.
- If you have butcher’s twine, you can tie the leaves around the pork before flipping to keep everything snug.
- No banana leaves? Wrap the seasoned shoulder tightly in heavy-duty foil and place it seam-side down in the pan.
4. Add water and Liquid smoke to the pan
- Pour 1 cup water into the bottom of the roasting pan.
- Stir or drizzle in the remaining 1 teaspoon of Liquid Smoke into the water.
- Cover the entire pan tightly with aluminum foil.
5. Low and slow roast
- Place the covered pan in the oven and cook for 4–6 hours, or until the pork is completely fork tender.
- When a fork pierces the meat easily and you can twist to start pulling it apart, it’s ready.
- Thicker, bone-in, or wild boar shoulders may lean closer to the 6-hour mark.
6. Rest, shred, and season
- Remove the pan from the oven and let the meat rest, still covered, for 30 minutes to 1 hour.
- Carefully unwrap or open the banana leaves/foil. Transfer the pork to a large pan or cutting board and shred with two forks, discarding large pieces of fat or gristle.
- Taste the meat and add more salt if needed.
- For extra flavor and moisture, ladle a bit of the cooking liquid over the shredded meat and toss to coat.
Kalua Pulled Pork FAQ
You can still make great Hawaiian pulled pork without them: Wrap the seasoned shoulder tightly in heavy-duty foil instead. You’ll miss a tiny bit of the herbal aroma from banana leaves, but the salt, low heat, and smoke still get you very close to classic Kalua flavor.
Yes. You can follow the exact method for the oven but modified for the slow cooker. Cover with the lid and cook on low heat for around 8 hours.
More Wild Boar Recipes
Below are some of my favorite wild pork recipes. You can also use domestic farmed pork in place of the boar.
If you make this Kalua pulled pork recipe, drop a comment or leave a review. And if you have any cooking questions or want to share your latest wild boar creations, give me a shout on Instagram @larry__white.
Kalua Pulled Pork
Ingredients
- 1 5-pound pork butt/shoulder (domestic or wild boar)
- 2 tablespoons Hawaiian salt, or pink Himalayan or kosher salt
- 2 teaspoons liquid smoke, divided
- 3 banana leaves or heavy-duty aluminum foil
- 1 cup water
Instructions
- Preheat oven to 325°F.
- Line a large roasting pan with banana leaves: place one leaf in the pan, then place a second leaf on top in the opposite direction to form a cross.
- Place the pork shoulder on top of the banana leaves. Using a small knife, puncture the meat all over.
- Sprinkle pork with Hawaiian salt and rub it firmly into all sides.
- Brush 1 teaspoon liquid smoke over the pork, coating all sides.
- Wrap the banana leaves up and around the pork to fully enclose it. Turn the pork over so the loose ends are tucked underneath. Secure with butcher’s twine if desired.
- Pour 1 cup water into the bottom of the roasting pan and add the remaining 1 teaspoon liquid smoke. Cover the pan tightly with aluminum foil.
- Roast for 4–6 hours, or until the pork is fork tender and shreds easily.
- Remove from the oven and let rest, covered, for 30–60 minutes.
- Unwrap the pork and transfer to a large pan or cutting board. Shred with two forks, discarding excess fat or gristle.
- Taste and season with additional salt if needed. Moisten the shredded meat with some of the cooking liquid for extra flavor and juiciness.
- Serve warm with rice, cabbage, or your favorite Hawaiian-style sides.
