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Home » Recipes » Entrées » Kalua Pig – Hawaiian Pork

Kalua Pig – Hawaiian Pork

On the last evening in Hawaii, I enjoyed this wonderful and traditional dish – Kalua Pig.

How to make Hawaiian Kalua Pig | Cosmopolitan Cornbread

It is eaten with cabbage, pineapple and rice as you see on the plate.

Now Kalua Pig is traditionally cooked in an imu or basically a fire pit dug in the ground, and wrapped in Banana leaves and other things.

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Most people are not realistically going to be able to do this, but thankfully there are some more kitchen-friendly variations out there. I spent some time searching and comparing and combining recipes, and this boils down to a 4 ingredient, slow-baked version.

In a roasting pan, place a pork shoulder roast that has been aggressively trimmed of all the external fat you can remove.

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Now you need some salt. Ideally, you want pink salt. If you can’t find it, you can use Kosher salt, but pink salt isn’t too hard to find in most places…even up here in Alaska.

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Sprinkle 2 Tablespoons of the salt over the top.

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Then place 4 or 5 whole bananas on top.

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Last, pour in a quarter cup of Liquid Smoke.

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Cover your roasting pan very tightly with a layer or two of foil, and stick the lid on.

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Bake this at 325 degrees for 45 minutes per pound.

After it has baked, your bananas are going to look very scary.

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Discard the bananas, and remove most of the drippings from the pan – but not all, because you still want some moisture.
Then shred the pork with two forks, discarding any remaining chunks of fat and bone.

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Serve it with with your choice of sides. I chose to go with the traditional rice, pineapple and cabbage. The cabbage, I simply sautéed in the traditional “Southern” way. I was very pleased with the results of this recipe, and the meat tasted almost identical to what I had in Hawaii.

How to make Hawaiian Kalua Pig | Cosmopolitan Cornbread

Enjoy!

Oh and by the way…Happy Mother’s Day!!!

Kalua Pig

Kalua Pig

How to make Hawaiian Kalua Pork at home.

Ingredients

  • 1 Pork Shoulder Roast
  • 2 Tb Pink Salt (or Kosher if pink can’t be found)
  • 4 or 5 Bananas
  • 1/4 c Liquid Smoke

Instructions

  1. In a roasting pan, place the pork roast after aggressively trimming of all the external fat you can remove. Sprinkle the salt over the top. Then place 4 or 5 whole bananas on top. Last, pour in the Liquid Smoke.
  2. Cover your roasting pan very tightly with a layer or two of foil, and stick the lid on. Bake this at 325 degrees for 45 minutes per pound. After it has baked, your bananas are going to look very scary. Discard the bananas, and remove most of the drippings from the pan – but not all, because you still want some moisture. Then shred the pork with two forks, discarding any remaining chunks of fat and bone. Serve with your choice of sides. I chose to go with the traditional Rice, Pineapple and Cabbage.
  3. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 77 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 1074mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 3g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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