Low Iodine Hawaiian Kalua Pork
Total time8 hr 45 min
Prep time15 min
Cook time0 min
5.0(19)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 4 lb bone-in pork shoulder (boston butt), skin-on if available
- 1 tbsp hawaiian sea salt (or coarse kosher salt)
Chef's tipSwap 1:1 for fine sea salt; adjust to taste. - 1 ½ tbsp liquid smoke
- 2 large banana leaves, thawed if frozen (optional)
Instructions
- 1
Pat the pork shoulder dry with paper towels. Using a sharp knife or fork, pierce the meat all over, about 1 inch deep, to help the salt and smoke penetrate.
- 2
Rub the Hawaiian sea salt evenly over the entire surface of the pork, then drizzle the liquid smoke over the top and rub it in.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!