Go Back
–+ servings
Print

Kalua Pork with Macaroni Salad (Instant Pot with Banana Leaf)

The shortcut to the best "traditional" Kalua pork using our trusty ol' Instant Pot. "Traditional" and "Instant Pot" might sound sacrilegious, but this works because of the addition of banana leaves and liquid smoke!
Course Main Course, Rice Dish
Cuisine Hawaiian
Keyword authentic kalua pork, easy kalua pork, hawaiian pulled pork, instant pot pork recipe, instant pot recipes
Prep Time 20 minutes
Inactive Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4

Equipment

  • Instant Pot (6 qt or larger)
  • Sheet pan
  • Broiler (can also sear at the end on stovetop)

Ingredients

For the Kalua Pork:

  • 3 lb boneless pork shoulder cut into 3–4 large chunks
  • 2 tbsp neutral oil avocado or vegetable oil
  • 15 g kosher or sea salt use up to 20 g for saltier preference
  • 10 cloves garlic peeled
  • 1 large banana leaf thawed if frozen and cut into 3 pieces
  • 1.5 tbsp liquid smoke plus 0.5 tbsp more for finishing (optional)
  • 2 cups water or low-sodium chicken stock
  • 1.5 lb green cabbage shredded

For the Macaroni Salad:

  • 6 oz elbow macaroni
  • 2 oz carrot finely grated or minced (optional)
  • 0.5 cup Kewpie mayo or more to taste
  • 1 tsp sugar
  • 1 tsp rice vinegar or lemon juice optional
  • 1/3 tsp garlic powder
  • 1/3 tsp onion powder
  • 1/3 tsp paprika
  • 1/4 tsp turmeric optional
  • Salt and black pepper to taste

To Serve:

  • 3 cups steamed white rice

Instructions

  • Broil the pork: Preheat oven broiler to high. Position rack second from the top. On a large baking sheet, coat pork with oil and salt. Broil for 4–6 min per side until nicely browned. Remove and set aside. (NOTE: Home ovens vary—keep an eye on the pork to avoid burning.)
  • Prep banana leaf: Briefly heat banana leaf pieces over an open flame or microwave (15–30 sec) until soft and pliable. Line the bottom of the Instant Pot insert with 2 of the banana leaf pieces. Add broiled pork and any juices, garlic cloves, liquid smoke, and water or stock. Cover the pork with the remaining leaf, tucking around the meat.
  • Pressure cook: Secure the lid and set to high pressure for 45 min. Let pressure naturally release for 15 min, then manually release remaining pressure.
  • Make the Macaroni Salad (while pork cooks): Bring a pot of water to a boil. Salt the water to taste, then add macaroni. Cook until tender, about 1–2 min past al dente. Drain well. While still warm, mix the ingredients for the salad. Season with salt and pepper to taste. Chill in the fridge until ready to serve.

Finish the pork and cabbage:

  • Remove pork from the pot and shred. You’ll get about 5–6 cups. Use roughly half (about 2.5–3 cups) for this meal and reserve the rest for another recipe—like Pork Tinga. Mix in additional 0.5 tbsp liquid smoke if you like it smokier.
  • Discard banana leaves. Set Instant Pot to Sauté mode. Add shredded cabbage and stir for ~1 min just until wilted. (See notes) Plate rice with shredded pork and cabbage. Drizzle some of the braising liquid over the pork if desired.
  • Serve with a scoop of chilled macaroni salad.

Notes

  • This recipe is designed to make enough pork for 6–8 servings, but you'll only use about 4 servings here. The rest is intentionally reserved for another meal—like Pork Tinga—so nothing goes to waste.
  • TIP: Don’t overcook cabbage. It should stay slightly crisp for texture contrast.
  • Reserve the leftover braising liquid for Pork Tinga (you'll need at least 1.5 cups).
  • Store remaining banana leaves in the freezer for future use. You can omit the leaves from the recipe if you don't want to deal with leftovers, but it gives the pork an earthier and more authentic flavor.