Kalua Pig Recipe

1. Trim and salt the pork

Pat pork shoulder pieces dry with paper towels. Rub the 3 tablespoons Hawaiian sea salt evenly over all surfaces of the pork, massaging it into any crevices. This creates the traditional simple seasoning.

2. Add smoky moisture (oven/slow-cooker method)

If you are not using an imu or outdoor pit, mix 2 teaspoons liquid smoke into 1 cup water. Pour or brush a little of this mixture over the pork pieces to add smoky flavor; reserve the remainder to pour into the cooking vessel to maintain moisture.

3. Let the salted pork sit at room temperature for 30 minutes, or refrigerate up to 4 hours (covered) to let the salt penetrate. Bring to room temperature before cooking if refrigerated.

4. Prepare leaves

If using fresh banana or ti leaves, pass them briefly over a flame or hot skillet until they become pliable and glossy (this prevents tearing). If frozen, thaw completely and wipe dry. Overlap enough leaves to form a large parcel that will fully enclose the pork.

5. Assemble wrap

Place the salted pork in the center of the layered leaves. Fold the leaves around the pork tightly to form a sealed parcel. Wrap the leaf parcel in 2–3 large sheets of heavy-duty aluminum foil, sealing edges tightly to trap steam. If making multiple parcels, divide pork evenly among them.

6. Oven Roasting (traditional home imu substitute)

Preheat oven to 300°F (150°C). Place foil-wrapped parcels on a baking pan. Pour any reserved liquid smoke water into the bottom of the pan (not inside the foil) to generate steam. Roast for 6–8 hours, or until pork is fall-apart tender and internal temperature reaches 195–205°F (90–96°C). For best texture, rotate parcels once halfway through cooking.

7. Slow Cooker

Place foil-wrapped parcels in a large slow cooker. Pour reserved liquid-smoke water into the cooker (around parcels) but not inside the foil. Cook on low for 8–10 hours, or on high for 4–6 hours, until pork is very tender and shreds easily.

8. Instant Pot (pressure cooker) — faster method

You can omit the leaf wrap for the Instant Pot: place trivet in the pot, set pork on top. Add 1 cup water mixed with the 2 tsp liquid smoke. Seal and cook at high pressure for 70–90 minutes (depending on size). Natural-release for 15 minutes, then quick-release. For more authentic flavor, after pressure-cooking, wrap the meat in leaves/foil and place in a 300°F oven for 30–60 minutes to dry the exterior slightly.

9. Rest

When cooking is complete, remove parcels from heat and let rest, still wrapped, for 20–30 minutes. This helps redistribute juices and makes shredding easier.

10. Unwrap and shred

Carefully unwrap the foil and leaves (hot steam will escape). Transfer pork to a large cutting board or bowl. Using two forks or your hands (with gloves if desired), shred the meat into bite-sized pieces, pulling fat and connective tissue apart. Discard any large pieces of leaf or excess fat as desired.

11. Optional crisping

For a slightly crisp, caramelized exterior (popular variation), spread shredded pork on a rimmed baking sheet and bake at 425°F (220°C) for 10–15 minutes, tossing once, until edges brown.

12. Place shredded kalua pig over steamed white rice. Garnish with chopped green onions and drizzle a little shoyu or your preferred sauce if desired. Serve hot. Leftovers keep well refrigerated up to 4 days or frozen for 2–3 months.