Oven Kalua Pig
Recreate the flavors of Hawaii's iconic luau dish with this easy Oven Kalua Pig recipe, a mouthwatering alternative to traditional imu-style cooking. Featuring tender, slow-roasted pork shoulder infused with smoky liquid smoke and seasoned with Hawaiian sea salt, this dish captures the essence of island cuisine with minimal effort. Optional banana leaves add an authentic touch, locking in moisture and enhancing the flavor as the pork bakes to perfection over eight hours. With just 15 minutes of prep time, this recipe is perfect for serving a crowd, whether paired with classic sides like steamed rice, coleslaw, or Hawaiian macaroni salad. Enjoy the rich, smoky goodness of Kalua Pig from the comfort of your own kitchen—all without digging a pit in your backyard!
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Recipe Information
Ingredients
- 5 lb pork shoulder (also called pork butt)
- 2 tbsp liquid smoke
- 1.5 tbsp Hawaiian sea salt (or kosher salt)
- 2 large pieces banana leaves (optional)
- 2 large sheets aluminum foil
Instructions
Preheat your oven to 300°F (150°C).
Trim excess fat from the pork shoulder, but leave a thin layer to keep the meat moist while cooking.
Using a sharp knife, make several 1-inch deep slits over the surface of the pork shoulder to allow the flavoring to penetrate deeper.
Rub the entire pork shoulder generously with Hawaiian sea salt, ensuring it gets into the slits.
Pour the liquid smoke evenly over the pork shoulder, rubbing it to coat all sides.
Optional: Wrap the pork shoulder in banana leaves, which will help mimic the traditional imu (underground oven) flavor and keep the meat moist.
Place the pork shoulder onto a large sheet of aluminum foil. If using banana leaves, wrap these around the pork first before the foil.
Wrap the pork tightly in the aluminum foil, ensuring no gaps where juices may leak.
Place the wrapped pork shoulder into a roasting pan to catch any drippings and bake in your preheated oven for 8 hours, or until the meat is fall-apart tender.
Carefully remove the pork from the oven and let it cool for 15-20 minutes before unwrapping.
Unwrap the foil (and banana leaves, if used) and transfer the pork to a serving platter. Discard any excess liquid or save it to spoon over the meat as a sauce.
Use two forks to shred the pork into bite-sized pieces. Taste the shredded pork and add extra salt if needed.
Serve the Kalua Pig warm, and pair with steamed rice, coleslaw, or Hawaiian macaroni salad for a complete meal.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 0.8 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1037 mg | 22% | |
*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.
