Non-VegetarianHawaii Local cuisine Main Course

Kalua Pig

Name: Kalua Pig
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10 servings
Cuisine: Hawaii Local
Ingredients: 4 lb Pork shoulder; 2 tbsp Hawaiian sea salt; 1 tbsp Liquid smoke; 2 Banana leaves; 1 cup Water

Whole pork shoulder slow-cooked until it falls apart into smoky, salty shreds, traditionally steamed for hours in an underground imu.

🇺🇸United States· Hawaii

Prep: 15 min
Cook: 480 min
Total: 495 min
Servings: 10
Difficulty: Medium
Calories: 340 kcal

Ingredients

0 of 5 gathered

Servings

Equipment

•Large roasting pan or slow cooker
•Banana leaves (optional)
•Meat fork for shredding

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 23
carbs: 1
protein: 32
calories: 340

Instructions

1
Heat your oven to 325°F (165°C).
2
Use a sharp knife to cut crisscross lines into the pork skin and fat.
3
Rub the Hawaiian sea salt all over the pork. Press it deep into the cuts.
4
Rub the liquid smoke evenly over all sides of the pork.
5
Line a roasting pan with banana leaves if you have them. Set the pork inside and pour water into the pan.
6
Fold the banana leaves loosely over the pork, or cover the pan tightly with foil.
7
Roast for 7-8 hours until the meat pulls apart easily with a fork. Add more water if the pan gets dry.
8
Take the pan out and let the meat rest for 20 minutes. Shred the pork with two forks and stir in the pan juices.

Chef's tips

Cut lines into the pork fat and rub the salt deep into every cut. Banana leaves keep the meat juicy and add a sweet aroma, just like kalua pig (Hawaiian pork slow-cooked in an imu, an underground oven).

Storage

Refrigerate shredded pork with its juices for up to 4 days, or freeze for up to 3 months.

Reheating

Reheat in a covered dish with a splash of the cooking liquid at 300°F until warmed through, to keep it moist.

Common mistakes to avoid

•Using fine table salt instead of coarse Hawaiian sea salt, which makes the meat far too salty.
•Baking at too high a heat, which dries out the pork before it turns tender.
•Shredding the pork right away instead of resting it, which lets the tasty juices run out.