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entreeAdvancedHawaiian

Kalua-Style Roasted Pork

Hawaiian-style slow-roasted pork shoulder with sea salt and smoke—luau centerpiece

⏱️ Prep: 60min🍳 Cook: 720min⏰ Total: 780min👥 Serves: 50🌡️ hot
✓ gluten-free

Ingredients

  • 10 lbpork shoulder(bone-in, skin-on if possible)
  • 3 tbspHawaiian sea salt(or coarse sea salt)
  • 3 tbspliquid smoke
  • 6banana leaves(thawed if frozen)
  • 1 cupwater

Instructions

  1. Score pork deeply in crosshatch pattern through skin and fat
  2. Rub salt and liquid smoke into all cuts and surfaces
  3. Line roasting pan with banana leaves; place pork on top
  4. Wrap pork with banana leaves; cover tightly with foil
  5. Add water to pan; roast at 275°F for 10-12 hours until falling apart
  6. Rest 30 minutes, then shred with forks; mix with cooking juices and serve

💡 Pro Tips

Pork shoulder (not loin) is essential for proper texture. Score deeply to let salt penetrate. Liquid smoke and banana leaves (available frozen at Asian markets) recreate imu flavors. Cook low (275°F) for 10-12 hours until falling apart. Rest before shredding.

📜 History

The kalua pig is the spiritual center of the Hawaiian luau, traditionally cooked in an imu (underground oven) lined with banana leaves and hot stones. This method creates incomparably tender, smoky meat that feeds a crowd and creates an authentic celebratory atmosphere.

Also pairs well with:

rumbeerbourbon