Go Back
+ servings
Hawaiian plate lunch with kalua pork, rice and mac salad.
Print Recipe
5 from 5 votes

Hawaiian Plate Lunch

Local style eats, this plate lunch is filled with Kalua pork, macaroni salad and cooked white rice.
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Lunch, Main
Cuisine: Hawaiian
Keyword: Hawaiian mixed plate, Hawaiian plate lunch, plate lunch with kalua pork
Servings: 8 servings
Calories: 737kcal

Ingredients

Kalua Pork

  • 4 pound pork shoulder
  • 1 tablespoon Hawaiian Salt
  • 1-2 teaspoons liquid smoke
  • 1 small green cabbage roughly chopped

Mac Salad

  • 1 pound elbow macaroni
  • 1 ½ cups mayonnaise Hellmans or Best Foods
  • ½ cup grated carrot
  • ¼ cup grated onion yellow white or sweet onion
  • 1 teaspoon white sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper + more if needed

Instructions

Kalua Pork

  • Pat the pork dry with paper towels and pierce a fork all over the pork shoulder.
  • Rub the pork with Hawaiian salt and liquid smoke and place in the slow cooker, fat side up and cook on high for 4-5 hours or on low for 6-8 hours, until fork tender.
  • An hour before the pork if finished cooking, add the green cabbage and continue cooking for the final hour.
  • Once the pork is incredibly tender, use a fork to shred the pork. Discard any excess fat, if desired.

Mac Salad

  • Boil the macaroni noodles in a large pot of water until cooked through according to box directions, about 8 minutes.
  • Once cooked, drain the noodles and run the noodles under cold water to stop the cooking.
  • Transfer the cooked noodles to a bowl and refrigerate until completely chilled, about 30 minutes.
  • Once the noodles are chilled, add the mayonnaise, grated carrot, grated onion, sugar, vinegar, salt and pepper and stir to combine very well.
  • Taste for seasoning, though the flavor will change slightly after it's chilled further.
  • Place a sheet of plastic wrap over the bowl and chill in the refrigerator so the flavors can blend together, for at least 1 hour.
  • Taste for seasoning again and adjust as needed. Garnish with chives, if deserved and serve.

For Serving

  • Serve the shredded kalua pork with cooked white rice and a scoop of macaroni salad.

Notes

  • Macaroni salad tastes better as it sits and will last in the fridge for up to 4 days. 

Nutrition

Calories: 737kcal | Carbohydrates: 51g | Protein: 36g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1566mg | Potassium: 835mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1484IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 3mg