From: Co-owners Mariah Brown and Les Tomita, Da Kitchen — with locations in Kahului, Kihei, Honolulu and Lahaina, HI — and sister store Hukilau, San Francisco. Yield: 10 servings for Kalua Pork and 10-15 servings for Lomi Salmon Salad.
5-6 lb. pork butt
4 Tbsp. Hawaiian salt or kosher salt
2 qt. water
as needed, white or brown rice, prepared
1 medium onion
3 stalks green onion
4 large tomatoes
½ cup diced salted salmon (frozen)
For Hawaiian Kalua Pork: Preheat oven to 350°F. Rub pork butt with salt. Place pork fat cap facing up in a large roasting pan. Fill pan with water and cover pan tightly with foil. Seal completely. Bake at 350°F for approximately 5 hours. Check for temperature to reach 160°F. Remove from oven and let cool before shredding.
Shred pork completely with its own juices in roasting pan. Reheat pork in oven for 10 minutes to sear the top. Take out and stir pork again. For best results, repeat process again and reheat for 10 additional minutes to crisp the top. Natural smoke flavor is accomplished by searing the pork along with water and the natural oil of the juices. Serve with prepared white or brown rice.
For Lomi Salmon: Dice onions and tomatoes. Mix together with salted salmon in a large bowl. Refrigerate for 10 minutes and serve as a side dish with the pork.