Entrée: United States – Kālua Puaʻa (Kalua Pig)

Serving Size: 12

Approximate Time

Prep 20 min

Cook 8 hrs

Additional 30 min

Total 8 hrs 30 min

Ingredients

8–10 lb (3.6–4.5 kg) bone-in pork shoulder (pork butt or picnic roast)
2–3 tbsp (30–45 ml) Hawaiian sea salt or coarse sea salt, more to taste
6–10 large ti leaves or banana leaves (optional)
2–3 tbsp (30–45 ml) liquid smoke (optional)
1–2 cups (240–480 ml) hot water or low-sodium chicken broth
Butcher twine
Heavy-duty aluminum foil (if not using leaves)
1–2 tbsp (15–30 ml) brown sugar or Hawaiian cane syrup (optional)
Cracked black pepper or Hawaiian chili flakes to taste

Instructions

Yield: Serves 10–15. Total time varies by method: traditional imu ~10–12+ hours (including pit prep and steaming), oven 6–8 hours, slow cooker 8–10 hours.
Prep the pork: Rinse and pat the pork shoulder dry. Trim excess silver skin if desired but keep a good layer of fat for moistness. Tie the roast with butcher twine into a compact shape so it cooks evenly.
Salt the pork: Rub the entire roast generously with Hawaiian sea salt (about 2–3 tablespoons total). If using optional brown sugar or pepper, rub lightly with those as well. The traditional kalua method uses only salt.
If using liquid smoke (modern method): Lightly brush or rub 2–3 tablespoons of liquid smoke over the pork to impart smoky flavor. This is optional and not used in a true imu.
Traditional imu method (authentic):
 - Prepare the imu (underground oven): Dig a pit large enough for the roast. Line the bottom with hardwood logs, build a strong fire and heat rocks in the fire for 2–3 hours until the rocks are very hot. Push the embers to the side and remove coals as needed so rocks remain hot but embers won’t burn the leaves directly.
 - Prepare leaves and wrapping: Lay down a thick layer of tī leaves or banana leaves over the hot rocks. Place the salted pork on the leaves and wrap completely with more leaves; tie with twine if needed. Cover the wrapped roast with burlap or old mats (dampened) and then cover the pit with soil to seal in heat and steam.
 - Cook in the imu: Allow the pork to steam in the sealed pit for 8–12 hours depending on roast size and heat retained in rocks. The meat is done when it is fall-apart tender and reaches an internal temperature of 195–205°F (90–96°C) and shreds easily.
 - Recover the roast: Carefully remove the soil, burlap and outer leaves (beware of hot steam). Transfer the wrapped pork to a clean surface, unwrap the leaves, and shred the meat with forks.
Oven method (home-cook alternative that mimics imu flavor):
 - Preheat oven to 325°F (160°C). Place a rack in a roasting pan.
 - Wrap the roast: If you have tÄ« or banana leaves, wrap the salted pork in them. If not, wrap tightly in heavy-duty aluminum foil (double-wrap) to trap steam. Add 1/2–1 cup hot water or broth to the bottom of the pan to create steam. Optionally add a little liquid smoke to the meat surface before wrapping.
 - Roast low and slow: Place the wrapped roast on the rack and roast for about 6–8 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat shreds easily.
 - Rest and shred: Remove from oven, let rest wrapped for 20–30 minutes, then unwrap and shred with two forks. Drain and reserve some cooking juices to moisten the shredded meat if needed.
Slow-cooker method (convenient):
 - Place the salted roast, meat-side down, in a slow cooker. Add 1 cup hot water or broth. Optionally brush with liquid smoke before cooking.
 - Cook on LOW for 8–10 hours or HIGH for 5–6 hours until meat shreds easily. Remove, rest briefly, then shred and mix with reserved juices.
Finishing and seasoning: Taste the shredded pork and add additional Hawaiian sea salt or a splash of reserved cooking liquid if it seems dry. Traditional kalua pig is simple—salt-forward with smoky notes—so avoid heavy seasoning if you’re aiming for authenticity.
Serving suggestions: Serve with steamed white rice and lūʻau greens, or with poi, lomi-lomi salmon, and pickled onions for a Hawaiian plate. Kalua pig is also excellent in tacos, sandwiches, or as a party centerpiece.
Storage: Refrigerate cooled pork in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of water or broth covered in a pan or in a 300°F (150°C) oven until warmed through.
Notes and safety: The authentic imu requires careful preparation, proper rock selection (non-explosive river rocks), and safe handling of hot materials. If you are not experienced with earth ovens, use the oven or slow-cooker methods for safety. Adjust salt amount to your taste and the cut of meat; pork shoulder retains liquid and will remain moist when cooked low and slow.