Entree: United States – Hawaii – Kalua Pig

Serving Size: 6

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 15 min

Total 6 hrs 30 min

Ingredients

- 1 bone-in pork shoulder (Boston butt), approx. 5 lb (2.3 kg)
- 3 tbsp (45 g) Hawaiian sea salt (alaea or coarse sea salt)
- Ti leaves, washed and torn into large pieces, optional (enough to wrap the pork)  
- 2 tbsp (30 ml) liquid smoke, optional (hickory or mesquite) — for non-imu method only
- 1/2 cup (120 ml) water or low-sodium chicken broth (for oven/slow-cooker moisture)
- 2 cups (370 g) long-grain white rice, rinsed
- 3 cups (710 ml) water (for cooking rice)
- 4 cups (280 g) green cabbage, thinly sliced
- 1 medium carrot, julienned, approx. 3 oz (85 g)
- 3 scallions (green onions), thinly sliced
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) mayonnaise, optional
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil, optional (for searing if desired)

Instructions

Short Description:
Slow-roasted Hawaiian Kalua Pig traditionally prepared in an imu (underground oven); this version reproduces the smokey, tender pork using ti leaves and an oven or slow cooker if no imu is available, and is served with steamed rice and a simple cabbage slaw to make a complete main-course meal.

Regional Notes:
This Hawaiian version emphasizes Hawaiian sea salt and the aromatic use of ti leaves (when available) and describes the traditional imu method. Where an imu is impractical, an oven or slow-cooker method with liquid smoke mimics the characteristic smoky flavor without drifting into continental U.S. barbecue or luau fusion variations.

1. Prepare the pork: Pat the pork shoulder dry with paper towels. Rub all surfaces and into any cavity with the Hawaiian sea salt; press the salt in firmly so it adheres.
2. Traditional imu method (if you have an imu): Build and heat the imu with volcanic rocks until very hot. Layer banana or ti leaves over the hot rocks, place the salted whole pig or wrapped pork shoulder on the leaves, cover with more ti leaves and burlap or mats, then backfill with earth to seal. Roast 8–12 hours (time varies by size and oven temperature) until internal temperature reaches at least 195–205°F (90–96°C) and meat is pull-apart tender. Carefully uncover, remove pork, and shred.
3. Oven method (home alternative reproducing imu): Preheat oven to 325°F (160°C). If you have ti leaves, wrap the salted pork shoulder in several layers of ti leaves (or heavy-duty foil if ti leaves are not available). Place the wrapped pork in a large roasting pan; add 1/2 cup (120 ml) water or broth to the pan. Optionally sear the pork in a hot skillet with 1 tbsp (15 ml) vegetable oil for 4–5 minutes per side before wrapping to deepen color. Roast, covered, 4–6 hours until internal temperature is 195–205°F (90–96°C) and meat shreds easily. If using foil only, add 1–2 tsp (5–10 ml) liquid smoke to the water in the pan for extra smoked flavor.
4. Slow-cooker method: Rub pork with salt. Place pork in slow cooker; add 1/2 cup (120 ml) water or broth and 1–2 tbsp (15–30 ml) liquid smoke if not using ti leaves. Cook on LOW 8–10 hours or HIGH 4–6 hours until very tender. If available, wrap pork in ti leaves before placing in slow cooker (ti leaves will be soft and aromatic after cooking).
5. Shred the pork: When pork is done, transfer to a cutting board and let rest 10–15 minutes. Remove any remaining skin and large fat pieces if desired, then shred meat with two forks. Taste and adjust seasoning with a pinch more Hawaiian sea salt if needed.
6. Make the rice: While the pork finishes, bring 3 cups (710 ml) water to a boil in a medium pot. Add the rinsed 2 cups (370 g) rice, return to a simmer, cover, and reduce heat to low. Cook 18–20 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
7. Make the cabbage slaw: In a bowl combine 4 cups (280 g) shredded cabbage, julienned carrot (approx. 85 g), and sliced scallions. Whisk 2 tbsp (30 ml) rice vinegar with 1 tbsp (15 ml) mayonnaise (if using) and 1/2 tsp (1 g) black pepper; toss with vegetables and taste for salt. Refrigerate briefly if you like it chilled.
8. Assemble plates: Serve generous portions of shredded Kalua Pig over steamed rice with a mound of cabbage slaw on the side. Offer extra Hawaiian sea salt or a small dish of lomi-style tomato relish on the side if desired.
9. Leftovers and finishing: Leftover Kalua Pig reheats well in a covered pan with a few tablespoons of water, or can be crisped in a skillet for kalua pork sandwiches or tacos.