Hawaii | Meats | Pork | Summer

Kalua Pork

(United States - Hawaiian roast pork)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Pork butt 4 lbs
Liquid smoke seasoning 2 Tbsp
Salt, kosher, sea or Hawaiian 2 Tbsp
Ti leaves or banana leaves (opt.) ribs removed 1 or 2 each

METHOD

Basic Steps:  Marinate → Wrap → Roast → Shred
  1. Preheat oven to 400º. Cut slits about 1/2" deep all around the pork butt. Rub the salt and liquid smoke in all over the roast including into the slits.
  2. Wrap the roast up in ti or banana leaves if you have them. Do this as if you were making a burrito with the roast as the filling and the leaves as the tortilla. Tie with string to hold the leaves tight and then wrap well again with aluminum foil. If you don't have ti or banana leaves just wrap well with foil.
  3. Place in a roasting pan and put into the oven. After 15 minutes, reduce the heat to 275º, and roast another 4- 6 hours.
  4. Remove the roast and let set 15 minutes. Remove the foil and leaves, being careful not to lose any juices. Shred the meat well, season if necessary and serve.

NOTES

  • Kalua pork is traditionally made with a whole pig in a pit where it roasts all day as part of a lu'au celebration. This recipe allows you to make it easily at home.
  • Cooking food wrapped in ti leaves is common in Polynesian cuisine. Ti leaves can be obtained from florists (make sure they are pesticide-free) or from your own home if you own a ti houseplant. Otherwise, use banana leaves or just plain foil.