Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Cooking Supplies
Method
Preparation of the Pig
- 1
Prepare the Pig
Start by cleaning the whole pig thoroughly. Remove any hair, guts, and organs. Rinse the inside and outside with cold water.
- 2
Season the Pig
Rub the Himalayan pink salt all over the pig, ensuring it is well-seasoned inside and out. Drizzle the liquid smoke inside the cavity and on the skin.
- 3
Wrap in Banana Leaves (Optional)
If using banana leaves, wrap the pig securely in the leaves to help retain moisture during smoking. This is optional but recommended for enhanced flavor.
Setting Up the Smoker
- 4
Prepare the Charcoal
Light the charcoal in your smoker or smokehouse according to the manufacturer's instructions. Allow it to burn until it is covered with white ash.
- 5
Add Wood Chips
Once the charcoal is ready, add the wood chips to the coals to create smoke. Soaking the wood chips in water for 30 minutes before adding them can help prolong smoke time.
- 6
Place the Pig in the Smoker
Position the pig in the smoker, ensuring it is securely placed and that there is enough space for smoke to circulate around it.
Smoking the Pig
- 7
Smoke the Pig
Close the smoker and maintain a consistent temperature of about 225°F (107°C). Smoke the pig for approximately 10 hours or until the internal temperature reaches 195°F (90°C).
- 8
Monitor the Temperature
Use a meat thermometer to check the internal temperature periodically. Ensure the smoker maintains a steady temperature and add more charcoal or wood chips as needed.
- 9
Rest the Pig
Once fully cooked, remove the pig from the smoker and let it rest for at least 30 minutes before carving. This allows the juices to redistribute.
Serving
- 10
Carve and Serve
After resting, carve the pig and serve it with traditional Hawaiian sides like rice, mac salad, or fresh fruit. Enjoy your authentic Kalua pig!