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
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Open the appInstructions
Step 1
Pat pork shoulder dry with paper towels. Season all over with salt and black pepper.
Step 2
Rub liquid smoke evenly over the pork, coating all sides thoroughly.
Step 3
Toss shredded cabbage with rice vinegar and 0.25 tsp salt in a bowl. Set aside.
Step 4
Place pork fat-side up in a roasting pan. Roast uncovered at 425°F for 45 minutes.
Step 5
Pork is done when a fork shreds the meat easily and the exterior is browned. Remove from oven.
Step 6
Let pork rest 5 minutes, then shred with two forks into bite-sized pieces. Drizzle with pan juices.
Step 7
Divide rice among four plates. Top with shredded kalua pork and cabbage slaw.
Step 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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