18 Flavorful Kalua Pork Recipes Authentic

Craving tender, smoky, melt-in-your-mouth pork with minimal effort? You’re in luck! Kalua pork—Hawaii’s beloved slow-cooked masterpiece—is easier to make at home than you think. Whether you’re hosting a luau or just want a taste of the tropics on a busy weeknight, these 18 flavorful recipes deliver authentic island vibes with a twist. Get ready to fire up your oven (or slow cooker) and dig in!

Traditional Hawaiian Kalua Pork

This smoky, tender pulled pork is a Hawaiian luau staple—slow-cooked to perfection with just three simple ingredients for maximum flavor.

Ingredients:

• 4–5 lb pork shoulder (bone-in or boneless)
• 1 tbsp coarse Hawaiian sea salt (or kosher salt)
• 1 tbsp liquid smoke
• 2 large banana leaves (or aluminum foil)

Instructions:

1. Prep the pork: Pat the pork shoulder dry with paper towels. Rub 1 tbsp coarse Hawaiian sea salt and 1 tbsp liquid smoke all over the meat.
2. Wrap: Lay the banana leaves flat (or use foil), place the pork in the center, and wrap tightly to seal in the juices.
3. Slow cook: Place the wrapped pork in a slow cooker. Cook on low for 10–12 hours until the meat shreds easily with a fork.
4. Shred & serve: Transfer the pork to a bowl, reserving the juices. Shred the meat, then drizzle with some of the cooking liquid for extra moisture.

The magic here? The banana leaves infuse an earthy sweetness, while the liquid smoke delivers that classic pit-roasted flavor—no grill required.

Tip: For crispy edges, broil the shredded pork on a sheet pan for 3–5 minutes before serving.

Kalua Pork Tacos with Pineapple Salsa

These Hawaiian-inspired tacos are a tropical twist on taco night, with smoky pulled pork and bright, tangy pineapple salsa—perfect for shaking up your weeknight routine.

Ingredients

• 3 lbs pork shoulder (butt), trimmed
• 1 tbsp liquid smoke
• 1 tbsp coarse sea salt
• 1 tbsp olive oil
• 8 small corn tortillas, warmed
• 1 cup diced fresh pineapple
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp salt

Instructions

1. Rub the pork all over with 1 tbsp liquid smoke and 1 tbsp coarse sea salt. Place in a slow cooker, cover, and cook on low for 8 hours until fork-tender.
2. Shred the pork with two forks, discarding excess fat. Drizzle with 1 tbsp olive oil and toss to coat.
3. While the pork cooks, make the salsa: In a bowl, combine 1 cup diced pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp chili powder, and 1/4 tsp salt. Refrigerate until ready to use.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Assemble tacos with shredded pork, pineapple salsa, and extra cilantro if desired.

The magic here is in the contrast—tender, smoky pork against the salsa’s juicy sweetness—with zero fuss thanks to the slow cooker.

Tip: For extra depth, sear the pork in a skillet before slow-cooking (just add 1 tbsp oil to the pan first).

Kalua Pork Sliders with Hawaiian Rolls

These tender, smoky sliders are a taste of the tropics—perfect for game day or a laid-back luau-inspired dinner.

Ingredients

• 3 lbs pork shoulder (butt), fat trimmed
• 1 ½ tbsp liquid smoke
• 1 tbsp coarse Hawaiian sea salt (or kosher salt)
• 1 tbsp olive oil
• ½ cup chicken broth
• 12 Hawaiian sweet rolls, split
• 1 cup shredded purple cabbage
• ½ cup sliced pineapple (fresh or canned)
• ¼ cup mayonnaise
• 1 tbsp sriracha (optional)

Instructions

1. Rub pork shoulder all over with 1 ½ tbsp liquid smoke and 1 tbsp salt. Place in a slow cooker with ½ cup chicken broth. Cover and cook on LOW for 10 hours or HIGH for 6 hours until shreddable.
2. Shred pork directly in the slow cooker, mixing it with the juices. Let rest for 15 minutes.
3. Meanwhile, whisk together ¼ cup mayonnaise and 1 tbsp sriracha (if using). Lightly toast Hawaiian rolls if desired.
4. Assemble sliders: Spread spicy mayo on roll bottoms, top with shredded pork, 1 cup purple cabbage, and ½ cup pineapple slices. Add roll tops and secure with toothpicks.

The magic here? The pork’s smoky depth pairs perfectly with the sweet rolls and tangy pineapple—no fancy tools required, just patience for that slow-cooked goodness.

Tip: For extra flavor, sear the pork in 1 tbsp olive oil before slow-cooking, or broil the assembled sliders for 2 minutes to crisp the tops.

Kalua Pork Fried Rice

This smoky, savory fried rice is the ultimate way to repurpose leftover kalua pork into a quick and satisfying meal.

Ingredients:

• 2 cups cooked jasmine rice, chilled
• 1 cup shredded kalua pork
• 2 tbsp vegetable oil, divided
• 2 large eggs, beaten
• 1/2 cup diced yellow onion
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté diced onion for 2 minutes until translucent, then stir in peas and carrots and cook 1 minute more.
3. Crumble in chilled rice, breaking up clumps with a spatula. Add kalua pork, soy sauce, oyster sauce, and sesame oil. Stir-fry for 3-4 minutes until heated through.
4. Fold in scrambled eggs and sliced green onions. Cook 1 final minute to combine flavors.

The magic here? The kalua pork’s natural smokiness infuses every bite, while chilled rice ensures the perfect crispy-chewy texture.

Tip: For extra crunch, press the rice firmly against the hot skillet for 30 seconds before stirring.

Kalua Pork Nachos with Guacamole

These smoky, tender Kalua pork nachos are piled high with melty cheese, fresh guacamole, and a hint of tropical flavor—perfect for game day or a laid-back weekend snack.

Ingredients:

• 1 (3–4 lb) pork shoulder, trimmed
• 1 tbsp liquid smoke
• 1 tbsp coarse sea salt
• 1 (13 oz) bag sturdy tortilla chips
• 2 cups shredded Monterey Jack cheese
• 2 ripe avocados, pitted and mashed
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions:

1. Slow-cook the pork: Rub the pork shoulder with 1 tbsp liquid smoke and 1 tbsp coarse sea salt. Place in a slow cooker and cook on low for 10–12 hours until fork-tender. Shred with two forks.
2. Make the guacamole: In a bowl, combine mashed avocados, red onion, jalapeño, lime juice, cilantro, and 1/2 tsp salt. Set aside.
3. Assemble nachos: Preheat oven to 375°F. Spread tortilla chips on a baking sheet, then layer with shredded pork and Monterey Jack cheese. Bake for 8–10 minutes until cheese is bubbly.
4. Finish & serve: Top hot nachos with dollops of guacamole and extra cilantro if desired.

The magic here? The slow-cooked Kalua pork melts into the chips, while the bright guacamole cuts through the richness for the ultimate bite.

Tip: For extra crunch, broil the nachos for 1–2 minutes at the end—just keep an eye on them!

Kalua Pork Stuffed Bell Peppers

These smoky, savory stuffed peppers are a fun twist on Hawaiian flavors, with tender kalua pork and melty cheese tucked inside sweet bell peppers.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups shredded cooked kalua pork (or store-bought pulled pork)
• 1 cup cooked white rice
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped green onions
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish.
2. In a bowl, mix kalua pork, rice, 1/4 cup cheese, green onions, soy sauce, liquid smoke, garlic powder, and black pepper until combined.
3. Divide filling evenly among peppers, packing gently. Top with remaining 1/4 cup cheese.
4. Cover dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until cheese is bubbly and peppers are tender.

The liquid smoke gives the pork an authentic pit-roasted depth, while the Monterey Jack adds a creamy contrast to the smoky filling.

Tip: For extra flavor, drizzle the baked peppers with a little sriracha mayo or pineapple salsa before serving.

Kalua Pork and Cabbage Stir-Fry

This Hawaiian-inspired stir-fry turns leftover kalua pork into a quick, savory weeknight meal with crispy cabbage and a touch of smoky sweetness.

Ingredients:

• 2 tbsp neutral oil (like avocado or vegetable)
• 1 small yellow onion, thinly sliced
• 3 cups shredded green cabbage
• 2 cups shredded cooked kalua pork
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high. Add yellow onion and cook for 3 minutes, stirring often, until softened.
2. Add cabbage and stir-fry for 4–5 minutes until edges begin to brown but still retain some crunch.
3. Push vegetables to one side of the pan. Add kalua pork, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp smoked paprika, and red pepper flakes (if using). Toss everything together and cook for 2 minutes until pork is heated through and caramelized.
4. Remove from heat and top with green onions.

The magic here is how the smoky pork mingles with the sweet-salty glaze, while the cabbage stays just crisp enough to balance each bite.

Tip: No kalua pork? Shredded rotisserie chicken works—just add an extra 1/2 tsp smoked paprika to mimic that signature flavor.

Kalua Pork Pizza with BBQ Sauce

This smoky, sweet, and savory pizza combines tender Kalua pork with tangy BBQ sauce for a Hawaiian-inspired twist on pizza night.

Ingredients

• 1 lb store-bought pizza dough
• 1/2 cup BBQ sauce, divided
• 1 1/2 cups shredded Kalua pork (or leftover pulled pork)
• 1 cup shredded mozzarella cheese
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch circle, then transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/4 cup BBQ sauce evenly over the surface, leaving a 1/2-inch border.
3. Top with Kalua pork, red onion, mozzarella, garlic powder, and smoked paprika. Drizzle remaining 1/4 cup BBQ sauce in zigzags over the cheese.
4. Bake for 18-20 minutes until crust is golden and cheese bubbles. Let cool 2 minutes, then sprinkle with cilantro.

The magic here is how the smoky pork melds with the sweet BBQ sauce—every bite tastes like a luau on a crispy crust.

Tip: For extra authenticity, add a few pineapple tidbits before baking (trust us, it works!).

Kalua Pork Lettuce Wraps

These Hawaiian-inspired lettuce wraps are packed with smoky, tender pulled pork and fresh crunch—perfect for a light yet satisfying meal.

Ingredients:

• 2 lbs pork shoulder (butt), trimmed
• 1 tbsp liquid smoke
• 1 1/2 tsp coarse sea salt
• 1 tbsp olive oil
• 1/2 cup low-sodium chicken broth
• 1 head butter lettuce, leaves separated
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. Rub the pork shoulder all over with liquid smoke and sea salt. Heat olive oil in a slow cooker on the “Sauté” setting, then sear the pork for 3–4 minutes per side until browned.
2. Pour chicken broth into the slow cooker, cover, and cook on Low for 8 hours or High for 5 hours until the pork shreds easily with a fork.
3. Transfer the pork to a bowl and shred with two forks, discarding excess fat. Strain and reserve 1/4 cup of the cooking liquid, then mix it back into the pork for moisture.
4. Serve pork in butter lettuce cups, topped with green onions and sesame seeds.

The magic here? Liquid smoke gives that authentic pit-roasted flavor without a grill—ideal for weeknights when you crave big flavor with minimal fuss.

Tip: For extra tang, drizzle with a quick sauce of 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey.

Kalua Pork Mac and Cheese

This smoky, Hawaiian-inspired twist on mac and cheese brings tender pulled pork and melty cheese together for the ultimate comfort food mashup.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded kalua pork (or slow-cooked pulled pork)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add smoked paprika, garlic powder, onion powder, and salt. Simmer for 3–4 minutes, stirring constantly, until thickened.
3. Remove from heat and stir in cheddar and Monterey Jack until smooth. Fold in macaroni and kalua pork.
4. Transfer to a greased 9×13-inch baking dish. Sprinkle with panko and bake for 20 minutes until bubbly and golden.

The salty-sweet pork melts into the creamy cheese sauce, while the panko adds just the right crunch—no extra toppings needed!

Tip: For extra smokiness, swap 1/2 cup of cheddar for smoked gouda.

Kalua Pork Breakfast Hash

This smoky, savory hash is the ultimate way to repurpose leftover kalua pork into a hearty breakfast that’ll have everyone asking for seconds.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cups cooked kalua pork, shredded
• 3 cups frozen shredded hash browns (thawed)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened.
2. Push the veggies to one side, add the remaining 1 tbsp olive oil, then add the hash browns. Cook undisturbed for 4 minutes, then flip and break up slightly. Stir in the kalua pork, smoked paprika (1 tsp), garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Cook for another 5 minutes until crispy.
3. Create 4 wells in the hash, crack an egg into each, and cover the skillet. Cook for 4–5 minutes until the whites are set but yolks are still runny.
4. Garnish with cilantro (if using) and serve immediately.

The magic here? The kalua pork’s smoky depth infuses every bite, while the crispy-edged potatoes and gooey eggs make it pure comfort food.

Tip: For extra crunch, press the hash down lightly with a spatula while cooking.

Kalua Pork Quesadillas

These smoky, tender Kalua Pork Quesadillas bring Hawaiian luau flavors to your weeknight dinner—no pit required!

Ingredients:

• 2 cups shredded cooked Kalua pork (or store-bought pulled pork)
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup finely diced pineapple
• 1/4 cup thinly sliced green onions
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt

Instructions:

1. In a bowl, toss the Kalua pork with garlic powder, smoked paprika, and salt until evenly coated.
2. Heat a large skillet over medium heat. Brush one side of each tortilla lightly with olive oil.
3. Place one tortilla oil-side down in the skillet. Sprinkle 1/4 of the cheese evenly over the tortilla, followed by 1/2 cup of the seasoned pork, 2 tbsp pineapple, and 1 tbsp green onions. Top with another 1/4 of the cheese and a second tortilla (oil-side up).
4. Cook for 3–4 minutes until the bottom tortilla is golden and crisp. Carefully flip and cook for another 3 minutes until the cheese melts. Repeat with remaining ingredients.
5. Slice into wedges and serve warm.

The juicy pineapple and smoky pork create a sweet-savory punch that’s irresistible—especially with that extra-crispy tortilla shell.

Tip: For extra flavor, drizzle with sriracha mayo or serve with a side of tangy BBQ sauce for dipping.

Kalua Pork Egg Rolls

These crispy egg rolls are packed with smoky, tender Kalua pork and a hint of cabbage for the perfect Hawaiian-inspired bite.

Ingredients:

• 2 cups shredded cooked Kalua pork
• 1 cup finely shredded green cabbage
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix the Kalua pork, cabbage, green onions, soy sauce, and sesame oil until well combined.
2. Place an egg roll wrapper diagonally on a clean surface. Spoon 2 tbsp of the pork mixture onto the center.
3. Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with beaten egg and roll tightly to seal. Repeat with remaining wrappers.
4. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.

The contrast of the crunchy wrapper and juicy, smoky pork makes these irresistible—serve with sweet chili sauce for dipping!

Tip: For extra crispiness, let the egg rolls rest on a wire rack after frying so steam escapes.

Kalua Pork Stuffed Sweet Potatoes

These loaded sweet potatoes are a tropical twist on comfort food, with smoky pulled pork and a tangy pineapple slaw that’ll make your taste buds dance.

Ingredients

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1 tsp sea salt, divided
• 2 cups shredded cooked kalua pork (or store-bought pulled pork)
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 cup shredded purple cabbage
• 1/2 cup diced fresh pineapple
• 1/4 cup thinly sliced red onion

Instructions

1. Prep potatoes: Preheat oven to 400°F. Rub sweet potatoes with olive oil and sprinkle with 1/2 tsp salt. Pierce skins with a fork and bake directly on the rack for 45–50 minutes until tender.
2. Make slaw: While potatoes bake, toss cabbage, pineapple, red onion, lime juice, and remaining 1/2 tsp salt in a bowl. Let sit 10 minutes to soften.
3. Assemble: Split potatoes open and fluff flesh with a fork. Top with kalua pork, then slaw. Garnish with cilantro.

The magic here is in the contrast—the rich pork melts into the sweet potato, while the bright slaw cuts through with crunch and acidity. It’s a full meal in one handy package!

Tip: Short on time? Use leftover slow-cooker pulled pork and microwave the sweet potatoes (8–10 minutes on high).

Kalua Pork and Pineapple Skewers

These smoky-sweet skewers bring a taste of the tropics to your backyard with minimal effort—just toss everything on the grill and let the flavors shine!

Ingredients:

• 1.5 lbs boneless pork shoulder, cut into 1.5-inch cubes
• 2 cups fresh pineapple chunks (1-inch pieces)
• 3 tbsp soy sauce
• 2 tbsp liquid smoke
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp liquid smoke, 1 tbsp brown sugar, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp black pepper. Add pork cubes, tossing to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread pork and pineapple chunks alternately onto skewers, leaving a small space between pieces.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 12–15 minutes, turning every 3–4 minutes, until pork is caramelized and reaches an internal temperature of 145°F.

The magic here? The pineapple’s natural sugars char into a sticky glaze while keeping the pork juicy—no extra sauce needed!

Tip: For extra depth, sprinkle finished skewers with a pinch of flaky sea salt before serving.

Kalua Pork Shepherd’s Pie

This Hawaiian-inspired twist on shepherd’s pile swaps traditional lamb for smoky, tender kalua pork, topped with a fluffy sweet potato mash—comfort food with a tropical flair.

Ingredients:

• 2 cups shredded cooked kalua pork (or store-bought)
• 1 cup diced yellow onion
• 1 cup frozen peas and carrots mix
• 1/2 cup low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 2 tbsp unsalted butter
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, sauté onion for 3 minutes until translucent. Add kalua pork, peas and carrots, chicken broth, soy sauce, and liquid smoke. Simmer for 5 minutes until liquid reduces slightly.
2. Meanwhile, boil sweet potatoes in salted water for 12 minutes until fork-tender. Drain, then mash with butter, milk, 1/2 tsp salt, and 1/4 tsp pepper until smooth.
3. Assemble: Spread pork mixture in a 9-inch pie dish, then top evenly with sweet potato mash. Bake for 20 minutes until edges bubble and topping is lightly browned.

The sweet potato’s natural sweetness balances the pork’s smoky depth, while the peas and carrots add pops of color and freshness. Tip: For extra crispiness, broil the top for 2–3 minutes at the end!

Kalua Pork Ramen Bowl

This Hawaiian-inspired ramen bowl is a smoky, savory hug in a bowl—slow-cooked pork meets springy noodles for the ultimate comfort food mashup.

Ingredients

• 1.5 lbs pork shoulder (fat cap trimmed)
• 1 tbsp liquid smoke
• 1.5 tsp coarse sea salt
• 2 tbsp neutral oil (like avocado or canola)
• 4 cups low-sodium chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 (3.5 oz) packs ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs (halved)
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tsp sesame seeds

Instructions

1. Rub pork shoulder all over with liquid smoke and sea salt. Heat oil in a Dutch oven over medium-high, then sear pork until browned on all sides, about 3 minutes per side.
2. Add broth, soy sauce, brown sugar, ginger, and garlic. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours until pork shreds easily with a fork.
3. Remove pork, shred with two forks, and return to the pot. Skim excess fat if desired.
4. Cook ramen noodles according to package directions (usually 3 minutes in boiling water). Drain and divide between bowls.
5. Ladle hot broth and pork over noodles. Top with eggs, carrots, green onions, and sesame seeds.

The magic here? The pork simmers in its own rich broth, infusing every noodle with smoky-sweet depth. Tip: For extra umami, stir 1 tsp miso paste into your bowl before adding broth.

Kalua Pork and Avocado Salad

This smoky, tender pork paired with creamy avocado makes a salad that’s hearty enough for dinner but fresh enough for a summer lunch.

Ingredients:

• 2 cups shredded cooked kalua pork (or store-bought pulled pork)
• 2 ripe avocados, diced
• 4 cups chopped romaine lettuce
• 1 cup shredded purple cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss romaine lettuce, purple cabbage, red onion, and cilantro.
2. Add shredded kalua pork and diced avocados on top.
3. In a small bowl, whisk together lime juice, soy sauce, sesame oil, crushed red pepper flakes (if using), and black pepper.
4. Drizzle the dressing over the salad and gently toss to combine.

The contrast of smoky pork, buttery avocado, and tangy lime dressing is downright addictive—plus, it comes together in just 10 minutes!

Tip: For extra crunch, sprinkle with toasted sesame seeds or crushed tortilla chips.

Conclusion

With 18 delicious ways to enjoy Kalua Pork, this roundup has something for every home cook—whether you crave authentic Hawaiian flavors or creative twists. We hope you find a new favorite! Don’t forget to share your top picks in the comments and pin this article to your Pinterest boards for easy access. Happy cooking!