📝 About This Recipe
Transport your senses to a tropical shoreline with this authentic Kalua Pig, a cornerstone of the Hawaiian Luau. Traditionally cooked in an 'Imu' (underground oven), this version uses the magic of low-and-slow roasting to achieve that signature smoky, melt-in-your-mouth tenderness using accessible kitchen tools. With just a few high-quality ingredients, you'll unlock a deeply savory, salt-kissed flavor profile that celebrates the pure essence of the pork.
🥗 Ingredients
The Roast
- 6-8 pounds Pork Butt (Bone-in or Boneless) (well-marbled with a good fat cap)
- 2-3 tablespoons Red Alaea Hawaiian Sea Salt (coarse grain; substitute with Pink Himalayan salt if unavailable)
- 2 tablespoons Liquid Smoke (Hickory or Mesquite) (high-quality natural smoke extract)
The Wrapper
- 2-3 large leaves Banana Leaves (thawed if frozen; cleaned and patted dry)
- 1 roll Heavy-Duty Aluminum Foil (to ensure a tight, moisture-rich seal)
The Braising Liquid
- 1/2 cup Water
- 4-5 pieces Garlic Cloves (smashed)
👨🍳 Instructions
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1
Preheat your oven to 250°F (120°C). A low temperature is crucial for breaking down the connective tissue of the pork without drying it out.
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2
Pat the pork roast completely dry with paper towels. Using a sharp knife or a metal skewer, pierce the roast all over, about 1 inch deep, to allow the salt and smoke flavor to penetrate the meat.
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3
Rub the liquid smoke evenly over the entire surface of the pork, ensuring you get into the crevices.
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4
Generously coat the roast with the Hawaiian Alaea salt. The red clay in the salt adds a distinct earthy mineral flavor and helps retain moisture.
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5
Prepare the banana leaves by briefly passing them over a gas flame or dipping them in hot water to make them pliable. Lay two large pieces of aluminum foil in a cross pattern inside a large roasting pan.
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6
Place the banana leaves on top of the foil. Position the seasoned pork in the center of the leaves. Add the smashed garlic cloves around the base of the meat.
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7
Pour the 1/2 cup of water into the bottom of the banana leaf cradle (not directly over the salt) to create a steam environment.
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8
Fold the banana leaves tightly over the pork, then wrap the aluminum foil over the leaves. Ensure the seal is airtight so no steam escapes during the long cook.
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9
Place the pan in the oven and roast for 8 to 10 hours. Do not open the oven or peek at the pork during this time; the trapped steam is doing all the work.
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10
Remove the pan from the oven and let the meat rest, still wrapped, for at least 30-45 minutes. This allows the juices to redistribute.
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11
Carefully unwrap the pork, being mindful of the hot steam. Transfer the meat to a large bowl or tray, discarding the banana leaves and any large chunks of fat.
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12
Using two forks, shred the pork into bite-sized pieces. It should fall apart with very little effort.
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13
Taste the shredded meat and toss it with some of the accumulated juices from the roasting pan. Add an extra pinch of Hawaiian salt if needed for that perfect savory balance.
💡 Chef's Tips
Don't skimp on the resting time; resting ensures the meat stays juicy once shredded. If you can't find banana leaves, you can use Ti leaves or even extra layers of foil, but you'll lose that subtle grassy aroma. Use a pork butt (shoulder) rather than a loin; the loin is too lean and will become tough and stringy. If your roast is larger than 8 lbs, add 1 hour of cooking time per additional pound. Save the leftover juices! They are 'liquid gold' and can be used to reheat leftovers without drying them out.
🍽️ Serving Suggestions
Serve alongside a generous scoop of white jasmine rice and traditional Hawaiian macaroni salad. Pair with 'Lomi Lomi Salmon' (a fresh tomato and salmon salad) for a classic luau plate. Stuff the pork into soft Hawaiian sweet rolls for incredible sliders topped with pineapple slaw. Enjoy with a cold glass of POG juice (Passion Fruit, Orange, Guava) or a crisp Lager. Use leftovers the next morning for a Kalua Pork hash with fried eggs and green onions.