A staple dish in Hawaiian cuisine, kālua pork is simply seasoned with salt to maximize its flavor from its own juices.
Ingredients
- 5 pounds boneless pork shoulder (boston butt)
- 2 tablespoons coarse hawaiian sea salt (such as the spice house), plus more to taste
- 2 (24- x 10-inch) banana leaf pieces
- mac salad, for serving
- cooked white rice, for serving
Instruction
- Preheat oven to 300°F. Sprinkle pork evenly with Hawaiian sea salt. Place 1 banana leaf piece lengthwise on a clean work surface; lay remaining leaf crosswise over the first leaf to create a “t” shape. Place pork on center of leaves, where leaf pieces overlap. Fold ends of leaves over pork to encase meat. Wrap a large piece of heavy-duty aluminum foil around pork bundle 3 times to seal completely. Place bundle in a large roasting pan; roast in preheated oven until very tender and juicy, about 6 hours.
- Remove pork from oven, and let cool slightly, about 20 minutes. Remove and discard foil and banana leaves; return pork to roasting pan. Shred pork using 2 forks to pull apart meat. Season with additional salt to taste. Serve with Mac Salad and white rice.
