What cut of pork is best for kalua pork?
Pork shoulder is the move. Look for bone-in or boneless with good marbling. Pork butt and Boston butt are also pork shoulder cuts and work perfectly. Pork loin is too lean and can dry out.
What salt is traditional for kalua pork?
Traditional kalua pork is often seasoned with Hawaiian red sea salt (alaea salt). It is slightly earthy and mineral-y. If you can find it, use it 1:1 in place of kosher salt. Kosher salt is the easiest, most reliable substitute.
Do I have to use liquid smoke?
No, but it helps mimic the traditional smoky flavor. If you skip it, the pork will still be delicious, just less “kalua.” If you have smoked salt, you can swap part of the salt with smoked salt for a similar effect.
Why is my pork tough?
It is usually undercooked. Pork shoulder gets tender when the connective tissue fully breaks down. Keep cooking until it shreds easily with a fork. If you like a number, you are aiming for roughly 195 to 205°F in the thickest part.
Can I add cabbage like the classic plate lunch?
Yes. Add shredded cabbage during the last 45 to 60 minutes in a slow cooker (or after pressure cooking in the Instant Pot on sauté with a splash of liquid) so it turns silky and salty-sweet without disappearing.
How do I make it less salty?
Mix the shredded pork with unsalted sides like rice. You can also stir in a little extra cooked cabbage or a splash of water and a squeeze of lime. Next time, start with less salt and add more at the end.
