The Secret to 3-Ingredient Hawaiian Pulled Pork
The beauty of this recipe lies in its simplicity. Traditional Hawaiian Kalua pig is cooked in an “imu” (an underground oven), but you can achieve that signature fall-apart texture and smoky depth right in your kitchen. With just a high-quality cut of meat, specialized salt, and a touch of liquid smoke, you can bring the taste of the islands to your table.
Ingredients You’ll Need
To keep this recipe authentic and simple, you only need these three items:
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Pork Shoulder (Pork Butt): Look for a 5 to 6-pound roast. The marbling of fat is essential for keeping the meat moist during the long cooking process.
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Alaea Hawaiian Red Sea Salt: This salt contains volcanic clay, which provides a distinct mellow flavor. If you cannot find red salt, a high-quality coarse sea salt or Kosher salt will work.
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Liquid Smoke: This provides the essential “underground oven” flavor. Hickory or Mesquite varieties work best for this specific dish.
