Hawaiian
Kalua-Style Roasted Pork
Hawaiian-style slow-roasted pork shoulder with sea salt and smoke—luau centerpiece
entreeAdvancedHawaiian
Prep60 minCook720 minTotal780 minServes50Temphot
✓ gluten-free
Recipe
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
- 1Score pork deeply in crosshatch pattern through skin and fat
- 2Rub salt and liquid smoke into all cuts and surfaces
- 3Line roasting pan with banana leaves; place pork on top
- 4Wrap pork with banana leaves; cover tightly with foil
- 5Add water to pan; roast at 275°F for 10-12 hours until falling apart
- 6Rest 30 minutes, then shred with forks; mix with cooking juices and serve
Notes
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 & Origin
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.
Pairs Well With
rumbeerbourbon
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