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Loading...Tender, smoky shredded pork cooked low and slow the traditional Hawaiian luau way. This stovetop-friendly version delivers the same earthy, salty flavor of an underground imu oven using simple pantry ingredients. Serve it in a bowl with rice or scoop it into tortillas for an island-style feast.
Prep Time20 mins
Cook Time480 mins
Total Time500 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 1 gCarbs
- 0 gFiber
- 0 gSugar
- 42 gProtein
- 620 mgPotassium
- 25 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the Pork
- 1 (5 lb) bone-in pork shoulder, skin removed
- 2 tablespoons Hawaiian sea salt or coarse kosher salt
- 1 tablespoon liquid smoke (hickory or mesquite)
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, finely grated
- 1 teaspoon freshly ground black pepper
For Wrapping (Optional Traditional Touch)
- 2 large banana leaves, briefly passed over a flame to soften (or substitute with aluminum foil)
Directions
- Pat the pork shoulder dry with paper towels. Combine the sea salt, liquid smoke, Worcestershire sauce, grated garlic, and black pepper in a small bowl, then rub the mixture thoroughly all over the pork, pressing into the meat.
- If using banana leaves, lay them out in a cross pattern on a large sheet of heavy-duty foil. Place the seasoned pork in the center and wrap tightly with the leaves first, then seal with the foil to create a closed packet that traps steam.
- Place the wrapped pork fat-side up in a large roasting pan or Dutch oven. Pour 1/4 cup water into the bottom of the pan to keep the meat moist during cooking.
- Roast uncovered in a preheated 275°F oven for 7 1/2 to 8 hours, until the pork is fork-tender and shreds easily with a spoon. (For a slow cooker version, cook on LOW for 10 hours.)
- Carefully unwrap the packet and transfer the pork to a large bowl, discarding the bone and any large chunks of fat. Using two forks, shred the meat into bite-sized pieces, discarding extra fat as you go.
- Pour the collected juices from the wrapping back over the shredded pork and toss to coat. Taste and adjust seasoning with additional salt if needed.
- Serve hot over steamed white rice with a side of poi or cabbage salad, or use as a filling for tacos and sliders.
Cook’s Notes
- For an even closer imu flavor, add a handful of mesquite wood chips to the bottom of the roasting pan and cover loosely with foil to gently smoke the pork.
- If you can't find banana leaves, cabbage leaves make a surprisingly good substitute and add a mild sweetness.
- Reserve the pork drippings – they are liquid gold for cooking rice or moistening the next-day leftovers.
- Leftovers keep refrigerated for up to 4 days and freeze beautifully in zip-top bags with a little broth for pulled pork tacos later.
- For a true luau presentation, sprinkle the shredded pork with a finishing salt like flaky Maldon just before serving.
