Kalua Pig

Instructions

1. 1

   Prepare the Pork

   Score the pork shoulder deeply with a knife, cutting into the fat and meat in a crosshatch pattern. This allows the salt to penetrate. For whole pig, make slits all over the body.

2. 2

   Season with Hawaiian Salt

   Rub Hawaiian sea salt (preferably red alaea salt) generously into all the cuts and over the entire surface. The salt is essential for authentic kalua flavor. If using liquid smoke, rub it in as well.

3. 3

   Prepare Banana Leaves

   Soften banana leaves by passing them over an open flame or running under hot water. This makes them pliable for wrapping. Remove the center rib if it's too stiff.

4. 4

   Wrap the Pork

   Layer banana leaves in a large roasting pan or on your work surface. Place seasoned pork in center and wrap completely with banana leaves, then wrap tightly in heavy-duty foil to seal.

5. 5

   Smoker Method

   Set up smoker at 225°F using kiawe, mesquite, or hickory wood. Place wrapped pork on the grate and smoke for 12-16 hours until internal temperature reaches 195-200°F and meat is falling apart.

6. 6

   Oven Method Alternative

   If using an oven, preheat to 325°F. Place wrapped pork in roasting pan with 1 cup water at the bottom. Roast for 6-8 hours until fork-tender. The liquid smoke provides smokiness.

7. 7

   Traditional Imu Method

   Dig a pit 3 feet deep, line with rocks, build a wood fire, and let burn 2-3 hours. Remove coals, add wet banana stalks, wrapped pig, more leaves, wet burlap, and cover with dirt. Cook 8-12 hours.

8. 8

   Shred the Pork

   Carefully unwrap the pork, saving any juices. The meat should be incredibly tender and falling off the bone. Shred with two forks, discarding bones, fat, and banana leaves.

9. 9

   Serve Luau Style

   Mix shredded pork with reserved juices and additional salt if needed. Serve on banana leaves with steamed rice, Hawaiian mac salad, poi, and steamed cabbage. This is the true taste of aloha.