Slow-Roasted Kalua-Style Pork with Sticky Rice and Greens

Salt-rubbed pork shoulder slow-roasted until fall-apart tender, paired with coconut sticky rice and sturdy greens. It echoes Steam from the Earth Oven, where Keawe judged imu stones by dancing spit before the shared pig.

Serves 6

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Ingredients

• 4 pounds pork shoulder or butt
• 2.5 tbsp coarse Hawaiian sea salt or kosher salt
• 4 large banana leaves
• 2 cups short-grain white rice
• 1 can (13.5 oz) coconut milk
• 1.5 pounds sturdy cooking greens such as collards or cabbage
• 3 cups water

Instructions

1. 1Preheat oven to 275°F. Rub the pork all over with the coarse salt. Wrap tightly in banana leaves (or foil and parchment if leaves unavailable) and place in a deep roasting pan.
2. 2Add water to the pan bottom. Cover tightly with foil and slow-roast for 4 hours until the pork is fall-apart tender. Rest 15 minutes, then shred the meat, discarding excess fat.
3. 3While pork roasts, rinse the rice until water runs clear. Combine rice, coconut milk, and remaining water in a pot. Bring to a boil, reduce to low, cover, and simmer 18 minutes until creamy and sticky. Fluff gently.
4. 4Blanch or steam the greens in boiling water for 4-5 minutes until bright and just tender. Drain well. Serve the shredded pork alongside the coconut sticky rice and greens, spooning some of the roasting juices over the meat.