Kalua Pork

This authentic Kalua Pork recipe brings the smoky, savory flavors of a traditional Hawaiian luau straight to your kitchen, and made easy with the Instant Pot! Tender pork shoulder is seasoned with Hawaiian salt (also known as alaea salt or Hawaiian sea salt), wrapped in banana leaves, and pressure cooked until it’s juicy, and fall-apart delicious.

I have been making this Kalua pork recipe in the Instant Pot for years. It's one of my favorite things to make my family, and it is SO easy. The secret ingredient is the Hawaiian salt and the banana leaves. It tastes just like the traditional Hawaiian Kalua Pork from the island, where it’s cooked in an underground pit with hot coals and ti leaves. Serve it over white rice and with my traditional Hawaiian Mac Salad for a plate lunch everyone will love.

My family on my mom's side are all from Hawaii and I LOVE Hawaiian food. I didn’t grow up in Hawaii, but I love bringing Hawaii to me in our meals. One staple I can’t live without is authentic Kalua Pork. Nothing beats the kind you get on the island, usually at a Hawaiian luau, from a whole pig smoked for days in the ground, but this is a close second! I highly recommend you go all out and make whole Hawaiian spread—okay, maybe not a whole feast, but trust me, you will want to pair this delicious pulled pork with traditional sides and desserts like my Hawaiian Dole Whip and my Chocolate Haupia Pie.

Ingredients Needed

• Pork Shoulder Roast: I use a 5–6 pound shoulder roast (also called a pork butt, Boston butt, or butt roast). I prefer a boneless pork shoulder roast because it's easy to handle, and I like to cut it into a few pieces for even browning. This cut of meat has enough fat side marbling to turn into juicy pork with tender, shredded meat.
• Cooking Oil: Used to sear the roast. Choose a neutral-flavored oil with a high heat smoke-point like canola, vegetable, or avocado oil.
• Hawaiian Salt: (ʻAlaea Salt): A red sea salt blended with volcanic clay. This key seasoning in authentic Kalua pork tenderizes the pork roast and brings the earthy flavor of traditional Hawaiian cooking methods. I often use Hawaiian sea salt, which is an authentic, colorless version, or you can substitute with kosher salt, pink Himalayan salt, or even ordinary sea salt if needed.
• Banana Leaf: If you can find fresh or frozen banana leaves, use them to wrap the pork before cooking. They add a subtle earthy note and help trap steam, like the traditional Hawaiian cooking method in an imu.
• Liquid Smoke: A touch of liquid smoke (often hickory liquid smoke) recreates the signature smoky pork flavor. Be careful not to add too much—it can overpower the shredded pork.

Equipment Needed

Instant Pot - This Instant Pot is a pressure cooker that creates a slow-cooked result but in a fraction of the time. We love using it for this recipe because it locks in moisture and intensifies flavor while tenderizing the pork shoulder until it shreds easily. By combining high pressure with steady heat, the Instant Pot delivers the same melt-in-your-mouth texture and smoky island flavor in just a few hours instead of an all-day cook.

Tips and Tricks for Success

• Choose the Right Cut of Pork: Opt for a well-marbled pork shoulder (also called a pork butt). The higher fat-content keeps the meat juicy and tender during the long cook, which gives you similar results to traditional pit cooking
• Allow For a Full Natural Release: Once the cooking cycle ends, let the Instant Pot release naturally. This step is crucial for tender, pull-apart pork—forcing a quick release can toughen the meat.
• Rest, Shred, and Moisten: After removing the pork, let it rest 10–15 minutes before shredding with forks. Taste and adjust seasoning, then toss the meat with a little of its cooking liquid to lock in moisture.
• Serve Island-Style: Traditionally, Kalua Pork is served with steamed white rice, Hawaiian Mac Salad, or cabbage. This pork is also great as tacos, sliders, or protein bowls.

How to Cook Kalua Pork

1. Salt the pork: Generously season all sides of the pork roast, making sure to get into the crevices.
2. Heat the pan: Warm a heavy-bottomed pan until it’s smoking hot, then add a tablespoon of neutral-flavored oil.
3. Sear the meat: Brown all sides of the pork. Cutting the roast into a few large pieces helps with even browning.
4. Layer the bottom leaf: Place one banana leaf in the bottom of the Instant Pot.
5. Place the pork: Set the seared pork directly on top of the banana leaf.
6. Add flavor and liquid: Pour in the liquid smoke and about ¼ cup of water.
7. Cover with a top leaf: Place the second banana leaf over the pork to seal in flavor and moisture.
8. Cook the pork: Pressure cook on high for 90 minutes, then allow a natural release for 30 minutes.
9. Turn off warming: Switch off the “Keep Warm” function once the pressure has released.
10. Taste and adjust: Shred the pork, taste, and add more Hawaiian salt if needed.

Frequently Asked Questions

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