📝 About This Recipe
Transport your senses to a tropical luau with this tender, smoky, and succulent Hawaiian staple. Traditionally cooked in an underground 'imu' oven, this recipe adapts the ancient technique for your home kitchen using banana leaves and red Alaea sea salt to achieve that authentic, melt-in-your-mouth texture. It is a masterclass in patience and simplicity, resulting in pork that is deeply savory with a haunting hint of woodsmoke.
🥗 Ingredients
The Roast
- 6-7 pounds Pork Butt (Shoulder) (bone-in or boneless, with a good fat cap)
- 2 tablespoons Hawaiian Alaea Red Sea Salt (coarse grain; provides the authentic earthy flavor)
- 1.5 tablespoons Liquid Smoke (hickory or mesquite flavor)
- 5-6 pieces Garlic Cloves (peeled and smashed)
- 2 inch piece Ginger Root (sliced into thick coins)
The Steaming Layer
- 2-3 large leaves Frozen Banana Leaves (thawed and wiped clean; essential for moisture and tea-like aroma)
- 1/2 cup Water (to create initial steam)
For Serving
- 1 head Cabbage (green cabbage, roughly chopped into 1-inch squares)
- 4 pieces Green Onions (thinly sliced for garnish)
- 4-6 cups Steamed White Rice (long-grain or jasmine)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). If using a slow cooker, ensure it is set to the 'Low' setting.
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2
Pat the pork shoulder completely dry with paper towels. Using a sharp paring knife, pierce the roast all over, making about 10-12 deep slits.
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3
Insert the smashed garlic cloves and ginger coins into the slits you've created. This infuses the meat from the inside out.
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4
Rub the liquid smoke evenly over the entire surface of the pork, followed by the coarse Alaea sea salt. Massage the salt into the meat thoroughly.
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5
Line a large Dutch oven or roasting pan with the banana leaves, overlapping them so they hang over the edges. If the leaves are stiff, quickly pass them over a gas flame to soften them.
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6
Place the seasoned pork roast in the center of the leaves. Pour the 1/2 cup of water into the bottom of the pan (not over the meat).
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7
Fold the overhanging banana leaves over the pork to create a tight parcel. Cover the pot with a tight-fitting lid or a double layer of heavy-duty aluminum foil to trap every bit of steam.
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8
Place in the oven and roast for 8 to 10 hours. The pork is done when it is fork-tender and falling apart with zero resistance.
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9
Carefully remove the roast from the oven. Discard the banana leaves and transfer the meat to a large cutting board or bowl, reserving the flavorful juices in the pot.
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10
While the meat is resting, add the chopped cabbage to the hot juices remaining in the pot. Cover and let the cabbage steam in the residual heat for 10-15 minutes until tender-crisp.
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11
Shred the pork using two forks, discarding any large pieces of excess fat or bone. Toss the shredded meat back into the pot with the cabbage and juices.
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12
Taste and add a pinch more Alaea salt if necessary. Serve hot over a bed of steamed white rice, garnished with fresh green onions.
💡 Chef's Tips
If you cannot find Alaea salt, use a high-quality Himalayan pink salt or smoked sea salt as a substitute. Do not rush the process; the low and slow temperature is what breaks down the tough connective tissue into gelatinous goodness. For an extra layer of flavor, sear the pork in a hot pan for 2 minutes per side before wrapping it in banana leaves. Leftover Kalua Pig freezes beautifully and makes for incredible tacos, sliders, or fried rice the next day. Ensure the banana leaves are thoroughly thawed before use, or they will crack when you try to fold them.
🍽️ Serving Suggestions
Serve alongside a generous scoop of traditional Hawaiian Macaroni Salad for the ultimate plate lunch experience. Pair with a cold glass of POG (Passion-Orange-Guava) juice or a crisp lager to cut through the richness of the pork. Add a side of 'Lomi Lomi Salmon' (diced salmon and tomato salad) for a refreshing, acidic contrast. Serve with poi or steamed sweet potatoes to keep the meal authentically Polynesian. Drizzle with a little extra soy sauce or Hawaiian chili pepper water if you prefer a bit of heat.