Kalua Pork with Steamed White Rice and Macaroni Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Kalua Pork

1. Preheat the oven to 325°F. 15 min
2. Pat the 3-pound bone-in pork shoulder dry, then rub 1½ tablespoons Hawaiian sea salt, 1½ tablespoons liquid smoke, and ½ teaspoon garlic powder all over the surface, pressing the rub into any crevices. 5 min
3. If using banana leaves, lay them overlapping in a large roasting pan or Dutch oven to fully line the bottom and sides, then set the pork on top and fold the leaves up and over to wrap the meat; if not using leaves, place the pork directly in the pan. 4 min
4. Pour ¼ cup water into the bottom of the pan, cover tightly with a lid or two layers of heavy-duty foil, and roast at 325°F for 3 to 3½ hours until the meat is fall-apart tender and reaches an internal temperature of at least 200°F. 195 min
5. Remove the pan from the oven, uncover, and let the pork rest for 15 minutes before handling. 15 min
6. Discard the banana leaves if used, then use two forks to shred the pork into long strands, discarding the bone and any large pieces of fat; toss the shredded meat with the pan juices to moisten. 6 min

Steamed White Ricebase

1. Rinse 1½ cups medium-grain white rice in a fine-mesh strainer under cold water, swishing with your hand until the water runs clear, about 30 seconds. 3 min
2. Timing-sensitive step. Combine the rinsed rice, 2¼ cups water, and ¼ teaspoon kosher salt in a medium saucepan and bring to a boil over medium-high heat. 5 min
3. Once boiling, reduce the heat to the lowest setting, cover tightly, and cook for 18 minutes without lifting the lid. 18 min
4. Remove from heat and let the rice steam, still covered, for 10 minutes, then fluff with a fork and serve. 10 min

Hawaiian Macaroni Saladside

1. Bring a large pot of salted water to a boil, add 8 ounces elbow macaroni, and cook until very soft — about 10–11 minutes, a minute or two past al dente — then drain and spread on a sheet pan to cool for 10 minutes. 13 min
2. While the macaroni is still slightly warm, toss it with 1 tablespoon apple cider vinegar and 3 tablespoons whole milk and let it absorb for 5 minutes — this keeps the salad creamy after chilling. 5 min
3. Peel and finely grate the carrot, finely dice 2 celery stalks, and thinly slice 3 green onions. 6 min
4. In a large bowl, whisk together ¾ cup mayonnaise, ½ teaspoon granulated sugar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth. 3 min
5. Add the cooled macaroni, grated carrot, diced celery, and sliced green onions to the dressing and fold together until evenly coated. 3 min
6. Cover the macaroni salad and refrigerate for at least 1 hour (or up to overnight) so the flavors meld and the salad is well chilled before serving. 60 min
7. Taste the chilled salad, adjust salt and pepper if needed, and serve cold alongside the kalua pork and rice. 2 min