Kalua Pig
Experience the authentic flavors of Hawaii with this succulent Kalua Pig recipe – a true homage to traditional island cuisine, right in your kitchen! This slow-cooked marvel combines tender pork butt or shoulder, sea salt, and a smoky infusion of liquid smoke to replicate the rich, earthy taste of the Hawaiian imu (underground oven). Wrapped in banana leaves or aluminum foil, the pork is cooked low and slow for 8 to 12 hours, resulting in juicy, fall-apart meat brimming with incredible flavor. Perfectly paired with rice and cabbage or served in tacos and sandwiches, Kalua Pig is a crowd-pleaser that’s as versatile as it is delicious. Whether crafted in the oven or a slow cooker, this recipe lets you savor a tropical feast without leaving home.
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Recipe Information
Ingredients
- 6 pounds Pork butt or shoulder
- 1 tablespoon Sea salt
- 1.5 tablespoons Liquid smoke
- 2 pieces Banana leaves or aluminum foil
Instructions
Preheat your oven to 325°F (165°C) if you are using an oven. Alternatively, set up your slow cooker on a low setting.
Rinse and pat dry the pork butt or shoulder with paper towels.
Rub the sea salt all over the pork, ensuring it is evenly coated.
Place the pork in a large oven-safe roasting pan or the insert of the slow cooker.
Pour the liquid smoke evenly over the pork, allowing it to soak in for a few minutes.
Wrap the pork completely with banana leaves, covering it securely. If banana leaves are unavailable, tightly wrap the pork with aluminum foil. This helps keep moisture and flavor in.
For oven cooking: Cover the roasting pan with a lid or additional aluminum foil to seal in moisture, then place it in the preheated oven.
For slow cooker: Place the lid tightly on the slow cooker.
Cook the pork for at least 8 to 12 hours. The low temperature and slow cooking process allow the pork to break down and become extremely tender.
Check the pork periodically and baste with its juices if desired, though it's not strictly necessary.
Once the cooking time is complete, carefully remove the wrapping.
Using two forks, shred the pork into small pieces, allowing it to mix with any accumulated juices in the pan or pot.
Serve the kalua pig with traditional accompaniments such as rice and cabbage, or use it as a filling for sandwiches or tacos.
Nutrition Facts
Calories |
6804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.3 g | 698% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 8924 mg | 388% | |
| Total Carbohydrate | 0.0 g | 0% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 462.7 g | 925% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 7348 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
