Kalua Pulled Pork
When made in Hawaii, Kalua pulled pork is traditionally cooked in an imu, an underground oven. Preparing it is often an all-day affair, starting with digging a deep pit, building a fire and choosing stones to heat in the fire. Luckily, replicating the texture and flavor of Kalua pulled pork is easy using Traeger’s Timberline Grill and our new pulled pork starter.
- 1 bone-in pork shoulder, about 6 lb. (3 kg)
- Kosher salt and freshly ground pepper
- 1 jar Kalua Pulled Pork Starter Sauce
- 2 large fresh or thawed frozen banana leaves
Season the pork generously with salt and pepper and brush with 1/4 cup (2 fl. oz./60 ml) of the sauce. Place a large sheet of aluminum foil on a work surface, and place a banana leaf on the foil. Place the pork shoulder in the center of the leaf and wrap the ends around the pork. Place the second banana leaf on top of the pork, perpendicular to the first leaf, and wrap the ends around the pork to enclose the meat. Fold up the edges of the foil to tightly wrap the pork and banana leaves, folding the edges to seal. Refrigerate for at least 12 hours and up to 24 hours.
Start a Traeger grill on “Smoke” with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300°F (150°C) and preheat, with the lid closed, for 10 to 15 minutes.
Place the wrapped pork directly on the grill grate and cook according to the manufacturer’s instructions until the pork is very tender and falling apart, 5 to 6 hours. Transfer to a carving board and let rest for 20 minutes.
Carefully unwrap the pork, removing the foil and the banana leaves. Using two large forks, shred the pork into bite-size pieces, discarding any large pieces of fat. Transfer the pork to a large bowl and add the remaining sauce. Toss to coat, then season with salt and pepper. Serve hot. Serves 8 to 10.