Go Back Email Link
–+ servings
Smoked Kalua Pork Recipe
Print

Smoked Kalua Pork Recipe

Bring authentic Hawaiian luau flavors to your backyard with this Smoked Kalua Pork recipe. This method uses a bone-in pork shoulder, alaea salt, and banana leaves to create juicy, smoky, and tender pulled pork with a hint of island tradition, all made on your smoker.
Course BBQ, Main Course, smoking
Cuisine American, Hawaiian
Keyword Smoked Kalua Pork Recipe
Prep Time 10 minutes
Cook Time 10 hours
Resting Time 1 hour
Servings 12 Servings
Calories 341kcal
Author Bon Appeteach

Equipment

Ingredients

Instructions

  • Prep the Pork: Score the fat cap of the pork shoulder in a crosshatch pattern to help the salt penetrate. Generously season all sides with alaea salt. No binder is needed for this recipe.
  • Preheat and Set Up Your Smoker: Preheat your smoker to 250°F using a mesquite and cherry wood blendfor balanced, sweet smoke with a touch of authentic flavor.
  • Smoke the Pork: Place the pork shoulder directly onto the smoker, fat side up. Smoke for 4.5-5 hours, or until the pork reaches an internal temperature of 165°F. Do not spritz; let the smoke work its magic.
  • Wrap in Banana Leaves: Lay out the banana leaves and carefully wrap the pork shoulder completely, ensuring it is well-covered to retain moisture. Use butcher’s twine to secure the leaves tightly around the pork.
  • Finish the Cook: Place the wrapped pork into a foil pan to catch any juices. Return to the smoker and continue cooking until the pork is probe tender and the internal temperature reaches 200-205°F (about 10-12 hours total cook time- every pork shoulder is different so time is a guideline).
  • Rest: Remove from the smoker and allow the pork to rest for at least 1 hour (longer if possible) in a cooler or hot box before unwrapping and shredding for maximum juiciness. Do not skip the rest!
  • Shred and Serve: Carefully unwrap the banana leaves, remove the bone, and shred the pork with forks or your hands. Serve your smoked kalua pork with authentic Hawaiian macaroni salad, steamed white rice, or as sliders for your backyard luau.

Notes

Recipe Tips:

  • Use mesquite sparingly for authentic smokiness without overpowering the pork, balanced with cherry wood for subtle sweetness.
  • Resting is key: resting longer improves moisture retention and flavor.
  • Save the juices collected in the foil pan to mix back into the shredded pork for additional moisture and flavor.

Nutrition

Serving: 1serving | Calories: 341kcal | Protein: 45g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 154mg | Sodium: 175mg | Potassium: 786mg | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 3mg