Hawaiian-Style Kalua Pork & Pineapple Rice

After making this recipe, I’m convinced people don’t go to Hawaii for the beautiful scenery and beaches; they go for the kalua pork & pineapple rice.

Mackenzie Jordan
Mackenzie Jordan
Mackenzie Jordan

Kalua Pork & Pineapple Rice

Makes 8 servings
Prep time: 10 minutes
Cook time: 4-1/2 to 5 hours


2 lb. pork shoulder roast
Olive oil
1 tbsp sea salt, plus 1/2 tsp
Freshly ground black pepper
2 tbsp liquid smoke
2 cups uncooked white or brown rice
1-1/2 cups Spicy Pineapple Salsa


1. Preheat your oven to 300ºF. Generously season pork roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown pork roast on all sides. Remove Dutch oven from stove top, add liquid smoke, cover and place in the oven for 4-1/2 to 5 hours, basting occasionally until the roast fork tender and shreddable. 

2. When roast is close to done, cook your rice according to directions on the package. Allow to cool slightly before adding your Spicy Pineapple Salsa

3. Serve the kalua pork on a bed of pineapple rice and a squeeze of lime.