dutch-oven ChartsDATASHEET // CT-DO-075
dutch-ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Kalua Pork (3-Ingredient: Pork Shoulder, Hawaiian Sea Salt, Liquid Smoke) in the dutch oven
Specification: 5 lb bone-in pork shoulder roast rubbed with coarse red sea salt and liquid smoke
Target Temp
300°F (149°C)
Stovetop / Oven
Total Time
210–240 mins
Total Cook Window
Flip Mark
105m
Turnover Point
Internal Safe Temp
203°F (95°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat dutch oven to 300°F (149°C). Prepare kalua pork (3-ingredient: pork shoulder, hawaiian sea salt, liquid smoke) (5 lb bone-in pork shoulder roast rubbed with coarse red sea salt and liquid smoke).
2
Cook & Flip
Cook for 210–240 mins. Flip at the 105-minute mark for even browning.
3
Check & Rest
Bone slides out cleanly from the shoulder roast with zero resistance Confirm internal temperature reaches 203°F (95°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
National Pork Board & Serious Eats Oven-Braised Pork Shoulder
Pro Tip: Wrap the seasoned pork tightly in banana leaves or heavy parchment paper inside the Dutch oven to seal in natural steam and mimic an imu pit.
Related dutch oven Cook Times
No-Knead Bread (Lean Dough Boule)
450°F (232°C)30 min lid on + 13–18 min lid off
Beef Chuck (Stew Meat, 1.5-inch Cubes)
325°F (163°C)2–2.5 hours
Beef Chuck Roast (Whole, 3–4 lb)
325°F (163°C)3–3.5 hours (about 55 min/lb)
Beef Short Ribs (Bone-In, English Cut)
325°F (163°C)2.5–3 hours
Whole Chicken (3.5–4 lb)
375°F (191°C)1.25–1.5 hours
Pork Shoulder / Butt (4–5 lb, for Pulling)
325°F (163°C)4–5 hours (about 60 min/lb)