Red Meat Allergy Friendly Hawaiian Kalua Pork
Total time8 hr 45 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
8 servings
- 4 lb bone-in pork shoulder (boston butt), skin-on if availableSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low. - 1 tbsp hawaiian sea salt (or coarse kosher salt)
- 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.
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