Kalua Pig
Whole pork traditionally seasoned with nothing but Hawaiian sea salt, wrapped in ti or banana leaves, and steamed for hours underground in an imu, an earth oven lined with hot volcanic rocks and banana stumps. This home version substitutes liquid smoke and a low oven or slow cooker for the imu's smoky char; the real dish carries no soy sauce, brown sugar, or barbecue sauce, unlike the many Americanized versions sold under its name.
Meat
Ingredients
- 4-5 lb (1.8-2.3 kg) boneless pork shoulder (pork butt)
- 1.5 tbsp Hawaiian sea salt (alaea salt if available)
- 1 tbsp liquid smoke
- 4-6 fresh ti leaves or banana leaves, optional
- 1 cup water, for the slow cooker method
Steps
- Traditionally, the pork is rubbed with Hawaiian salt, wrapped in ti or banana leaves, and lowered into a pit oven layered with hot lava rocks and banana stumps, then covered with earth and steamed for 6-8+ hours.
- Home adaptation: preheat the oven to 325F/163C. Pierce the pork shoulder all over with a knife, then rub thoroughly with Hawaiian sea salt and liquid smoke.
- If using banana or ti leaves, wrap the pork in the leaves, then wrap tightly in foil; if not, wrap in foil alone.
- Place in a roasting pan and bake 5-6 hours, or until fork-tender and shreddable.
- Alternatively, place the seasoned pork in a slow cooker with 1 cup water, cover, and cook on low 8-10 hours.
- Remove, discard the leaves if used, shred the meat with two forks, and mix with the accumulated juices before serving.