Hawaiian·Main Course
Banana-Leaf Wrapped Kalua Pork
An oven-baked version of the traditional Hawaiian luau classic. By wrapping a salt-and-smoke-rubbed pork shoulder in banana leaves and slow-roasting it in a Dutch oven, you achieve the signature 'sweet and grassy' flavor and succulent, shreddable texture of authentic underground-cooked pork without digging up your backyard.
Prep
20m
Cook
240m
Total
320m
Serves
8
Method
- 01
Rub the pork shoulder roast thoroughly with a generous splash of liquid smoke, ensuring it gets into all nooks and crannies. Sprinkle coarse sea salt over the entire surface and rub it in evenly.
Watch · 0:32
- 02
Prepare the banana leaves by cutting them into manageable pieces if necessary. Lay the leaves out on a clean surface in a criss-cross, overlapping pattern to create a large enough surface to wrap the roast.
Watch · 2:05
- 03
Place the pork roast fat-side down in the center of the leaves. Fold the ends of the leaves up and over the meat to create a tight, fully enclosed package.
Watch · 2:40
- 04
Place the wrapped pork seam-side down into a Dutch oven. Tuck any extra banana leaves around the sides and over the top to provide extra moisture and flavor. Cover with a tight-fitting lid.
Watch · 2:52
- 05
Roast in the center of a 325°F (165°C) oven for approximately 4 hours, or until the internal temperature reaches between 195°F and 200°F. Once cooked, let the roast rest in the pot, covered, for 30 to 60 minutes.
Watch · 3:38
- 06
Unwrap the pork and transfer the meat to a large bowl, discarding the bone and any tough leaf fibers. Shred the meat with two forks. Ladle the accumulated pan drippings from the Dutch oven over the shredded pork and toss to combine. Taste and add an extra pinch of salt if needed.
Watch · 5:30
From Chef John
“You are, after all, the Julia Child of how this should go.”
“Proper technique is proper technique.”
“I guess I'll just have to settle on saying it's kind of sweet and grassy, which really is not doing it justice.”