Kalua Pig – (traditional)

Serves 2 to 3 hundred people

Kalua Pig is almost synonymous with Hawaii and luaus.  This form of underground cooking does BBQ or roast the meat, it steams it to a tender, succulent delight.  Even the fat is palatable.  Kalua Pig might be described as the ultimate in pulled pork. 

1 Imu (large pit)

A pile of rocks

Fire wood

1 pig – 200 to 400 pounds

Hawaiian Salt

A large bundle of fresh ti leaves

Burlap – (make sure it does not smell of creosote)

Enough chicken wire to make a basket big enough to hold the pig

The trunk of a banana tree

To make traditional Kalua Pig you must first dig a large rectangular pit called an imu.  You then pile in a bunch of rocks about the size of a cantaloupe.  Make sure the rocks are made of porous lava and not of vitreous stone, or they will explode.  Next, you build a fire in the pit and keep it burning for twelve to twenty four hours.  While the fire is burning, you kill, scrape and gut your several hundred pound pig. 

When the fire has died down, rub the inside of the pig with red Hawaiian salt and line the cavity of the with banana or ti leaves.  Place some of the hot stones inside as well.  Then wrap the pig in several layers of banana or ti leaves, then in wet burlap and place him in a sort of basket you have made of chicken wire.  This is so that you can pull him out of the pit after he is cooked.  Now, before continuing, you put the trunk of a banana tree in the bottom of the pit.  This generates the steam that cooks the pig.  Now, lower the pig into the pit onto the bed of hot stones.  Place some of the stones around the thickest parts of the pig, like the shoulders and hams.  Cover him with the dirt from the pit and place a tarp over the mound of dirt to help retain the heat.  Wait twelve to twenty four hours, depending on the size of the pig. 

When, at the end of the cooking time, you dig up your pig and remove the chicken wire, burlap and taro leaves you will find that the meat is perfectly done.  It is so tender, so juicy and succulent it truly almost melts in your mouth.  Even the fat is edible and delicious.  The tender meat pulls apart into tender little spreads, perfect for eating with your fingers.

Traditionally, other foods were cooked in the imu along with the pig.  Chicken and other birds, whole fish, yams, shellfish, Kulolo and of course Lau lau.

Scroll down to see oven or slow cooker recipe.

Kalua Pig – (oven or slow cooker variety)   Serves about 12   Take heart.  You don’t have to dig up the back yard.  A very reasonable facsimile of Kalua Pig can be made in your oven or slow cooker.  Banana leaves are available frozen from ethnic and specialty shops.  Ti leaves are harder to find.

1, 5 to 6 pound pork butt or loin

Hawaiian Salt

Liquid Smoke

Banana or Ti leaves – (if available) if not use aluminum foil

Using a small sharp pointed knife, make small incisions all over the pork, or pierce it all over with a cooking fork.  Rub all sides of the pork with Hawaiian salt and then with liquid smoke.  Wrap the pork in several layers of banana or ti leaves.  If neither are available use aluminum foil.  Place the pork in a heavy pot with a tight fitting lid or in a slow cooker.  If oven cooking, place in 275° oven for 6 to 8 hours or overnight.  If using a slow cooker, turn to low setting and cookl for 15 to 20 hours.

To serve, remove the bundle to a large plate and unwrap.  Shred the meat into a bowl and add a bit of the cooking juices to moisten it.  Serve hot with poi, steamed fish, and other Hawaiian dishes.  If you used Mexican seasonings instead of Hawaiian salt you would have perfect pulled pork for tacos.