Kalua Pig Hawaiian Recipe

Kalua is a traditional Hawaiian method of cooking in which a hole was dug and lined with banana leaves and other tropical, local vegetation. Then extremely hot rocks were placed inside creating an underground oven referred to as an imu. Well, since not everyone is lucky enough to have an imu in there backyard, this particular recipe is for the rest of us and although it surely will not be as tasty as the real deal it will provide a similar flavor.

Ingredients:

• 3 pound pork butt (well marbled)
• 1 1/2 tablespoons liquid smoke
• 2-4 tlbs.(to taste) Hawaiian salt, if Hawaiian salt is not available, use kosher salt.
• 6-8 ti or banana leaves, remove ribs

Preparation:

Preheat oven to 350 F.

Trim all visible fat from the pork butt, and then score the meat all over. Rub down with the Hawaiian salt, then with one tablespoon liquid smoke. Wrap the pork butt with ti leaves, or banana leaves, then tie with cooking twine to secure.

Now, place the wrapped pork into a roasting pan, and add two cups water. Next add a pinch of Hawaiian salt and 1/2 tablespoon of liquid smoke to the water, then cover the pan with aluminum foil and Bake for 1 hour at 350 degrees F. After an hour, reduce heat to 325 degrees F and cook for an additional 2 1/2 to 3 hours or until the internal temperature reaches 170º F.
Once taken out of oven, carefully remove leaves, then shred the pork, allowing it to sit in the pan juices, soaking for 15 to 20 minutes before serving.

The pork meat is very tender and moist, with a slightly salty, smoky flavor that is absolutely delicious.

For a traditional Hawaiian meal or a luau at home, serve with rice, macaroni salad, lomi-lomi salmon, sweet potatoes and poi. This recipe will make 6-8 servings so if you have any leftovers try on Hawaiian sweet bread for the best pork sandwich you will ever taste!