Easy Kalua Pork Recipe (No IMU Needed!) – Hawaiian Style

Love Hawaiian food? This Kalua Pork recipe brings bold, smoky island flavor to your kitchen—no imu pit required! Traditionally served at luaus, Kalua Pork is a melt-in-your-mouth dish made with pork shoulder, Hawaiian salt, and liquid smoke. It’s simple, satisfying, and the perfect way to enjoy a taste of Hawaii wherever you are.

• Pork Butt (5-6 lbs)
• 5 tbsp liquid smoke
• About 1-2 tbsp of Hawaiian Sea Salt
• 5 cloves of garlic
• Head Cabbage (Optional)

Instructions

1. Rinse your pork butt and then use a knife to poke holes about 2 inches deep. Insert garlic cloves into pork butt.
2. Rub Hawaiian salt all over. Lomi (massage) da buggah all over. This dish is slightly salty and goes great with a scoop of hot rice or with poi, which is a bland dish made from ground taro root.
3. Put pork butt into a crock pot and cover with water about halfway. If you have a larger crock pot and your meat does not fill at least 80% off the pot, make sure you add only about a 1/2 cup of water.
4. Add 5 tbsp of liquid smoke.
5. Switch pot on to HIGH for about 5 hours, then lower the heat to LOW for the next 2 hours or so. 
6. At the 3 hour mark flip your meat over. Check for doneness.
7. After 6 hours start shredding your meat. It should just fall apart. If it doesn't, leave it in the pot on low for another half hour and check again.
8. After your meat is shredded you can also add about half a head of shredded cabbage. (If you have a large family, this helps to stretch the meat and also gets everyone to eat some vegetables.)
9. ENJOY!

If you're looking for a side dish to eat along with this, check out our recipe for Lomi Salmon.