Kalua Pig

Hawaiian Pulled Pork

This delicious slow-roasted pork is rubbed with Hawaiian salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu.

By keeping the pieces of meat large, it'll give you the best results. The fat is essential for good flavor on this dish and for moistness, so pork Boston butt is a better choice of meat than the leg of pork. The fat then drains off during cooking and can be discarded.

Ingredients

  • 4 pounds Boston pork butt
  • 2 tablespoons Hawaiian salt
  • 2 tablespoons liquid smoke
  • 1 banana leaf, preferably fresh
  • 4 ti leaves
  • 4 cups water
  • Kitchen twine

Instructions

  1. Using a sharp knife, cut 1-inch slits on all sides of the pork and rub in the salt and liquid smoke. Wrap in the banana leaf. Remove the ribs from the ti leaves and wrap them over the banana leaf. Tie securely with kitchen twine.
  2. Wrap the whole pan in foil and refrigerate overnight.
  3. Next day add four cups of water to the roasting pan and roast at 350 degrees for 4 hours or until the meat shreds.
  4. Remove foil then discard some of the oil from the pan but be sure to keep the rest of the liquid.
  5. Shred the pork with your fingers into long pieces. Add any accumulated juices and salt to taste.