Kalua Pork

Ingredients

• 2.75 lbpork shoulder$10.25
• 1.5 tbspHawaiian sea salt$0.02
• 1 tbspliquid smoke$0.07
• 2 sheetbanana leaves or foil$0.07
• 2.75 cupcabbage, shredded$0.96
• 1.25 cuplong-grain white rice$0.61
• Total for 4 servings$11.98

Most of the cost is pork shoulder ($10.25) and cabbage, shredded ($0.96). With oil, spices and staples already at home, the shop drops to about $11.28. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 325°F (160°C). Pierce the pork shoulder all over with the tip of a sharp knife, then rub evenly with the Hawaiian sea salt and liquid smoke.
2. Lay the banana leaves or foil flat on a work surface, place the seasoned pork shoulder in the center, and wrap it tightly in multiple layers to seal in the steam. Transfer the wrapped bundle into a roasting pan.
3. Roast at 325°F (160°C) for 4 1/2 to 5 hours, until the meat is fork-tender and registers at least 200°F (93°C) on an instant-read thermometer.
4. When the roast has about 25 minutes left, combine the long-grain white rice and 2 cups of water in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed; remove from the heat and keep covered.
5. Carefully open the foil bundle and transfer the pork roast to a carving board, pouring any rendered pan juices into a large skillet. Shred the pork into bite-sized strands using two forks.
6. Heat the pan juices in the skillet over medium heat, stir in the shredded cabbage and the pork, and cook for 5 to 7 minutes until the cabbage is wilted and tender-crisp.
7. Fluff the cooked rice with a fork, divide among plates, and serve hot with the pork and cabbage spooned over the top.