Entrée: United States – Kalua Pig

Serving Size: 8

Approximate Time

Prep 30 min

Cook 6 hrs

Additional 30 min

Total 6 hrs 30 min

Ingredients

6–8 lb (2.7–3.6 kg) pork shoulder / Boston butt, bone-in or boneless
2–3 tbsp (30–45 ml) Hawaiian sea salt or kosher salt
1–2 tbsp (15–30 ml) liquid smoke (optional)
1–2 tsp freshly ground black pepper (optional)
6–10 large ti leaves or banana leaves (optional)
Aluminum foil (optional)
1 / 4–1 / 2 cup (60–120 ml) water, chicken broth, or pineapple juice (optional)
2–3 tbsp (30–45 ml) neutral oil (optional)
Chopped green onions (optional garnish)
Shredded cabbage or coleslaw (optional garnish)
Hawaiian sweet rolls or rice (optional serving)

Instructions

Overview: Kalua pig is traditionally made in an imu (underground oven) where the pork is slow-roasted with salt and ti leaves for smoky, tender meat. The recipes below include the traditional imu notes plus three practical home methods: oven (foil/leaf-wrapped), slow cooker, and Instant Pot/pressure-cooker.
Preparation (all methods): Pat the pork dry with paper towels. Trim excess fat if desired but leave some fat for flavor and moisture. If desired, score the fat lightly.
Salt rub: Rub the pork all over with Hawaiian sea salt (use 2–3 tablespoons for a 6–8 lb shoulder). If using, add 1–2 teaspoons freshly ground black pepper. For a more authentic smoky taste in non-imu methods, rub or brush 1–2 tablespoons liquid smoke over the meat (use sparingly — it’s concentrated).
If you have ti or banana leaves: Rinse and wilt them briefly over a stovetop or in hot water to make them pliable. Lay several overlapping leaves and place the salted pork on them. Wrap the meat completely in the leaves for aroma and moisture retention. If you don’t have leaves, wrap tightly in heavy-duty aluminum foil (double wrap to prevent leaks).
Traditional imu method (description only - use caution and local guidance if attempting): Line the imu pit with hot stones and a layer of banana/ti leaves. Place the wrapped pig on the leaves, cover fully with more leaves and then burlap or earth to trap heat. Roast for 8–12 hours depending on size and pit temperature. The meat is done when it easily shreds — internal temperature will be in the 190–205°F (88–96°C) range. Remove carefully, unwrap, shred.
Oven method (foil or leaf-wrapped): Preheat oven to 300°F (150°C). Place the wrapped pork in a roasting pan to catch any juices. Roast low and slow until the pork is tender and pulls apart easily — for a 6–8 lb shoulder plan on 4–6 hours. Check internal temperature; target 195–205°F (90–96°C) for easy shredding. If you want a slightly crisper exterior, open the foil/leave the leaf off for the last 20–30 minutes and increase oven to 400°F (205°C), watching closely so it doesn’t burn. Rest meat 20 minutes before shredding.
Slow cooker (easy pulled Kalua): Place the salted and (optional) liquid-smoke-treated pork shoulder in the slow cooker. Add 1/4–1/2 cup water, broth, or pineapple juice to keep steam and aid shredding. Wrap the pork in leaves first if you have them, otherwise put it directly in the pot. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the pork falls apart. Remove and shred with forks. If you want a drier, more imu-like texture, drain excess liquid and spread shredded pork on a baking sheet and finish under a broiler for a few minutes to dry/char slightly.
Instant Pot / Pressure cooker (faster option): Add 1/2 cup water or broth to the pot. Place a trivet and the salted pork on top (leave uncovered or wrap in leaves/foil). Cook on high pressure: for 4–5 lb shoulder, 60–75 minutes; for 6–8 lb, 75–90 minutes (you may need to cut into 2 pieces for fit). Let natural release for 15 minutes, then quick release. Shred meat; if desired, spread on a baking sheet and broil 5–10 minutes to get some browning and drier texture.
Shredding and finishing: Transfer pork to a large bowl or cutting board, discard any excess fat and large pieces of leaf. Use two forks or meat claws to shred. Toss with a few tablespoons of the reserved cooking juices for moistness, adding additional liquid smoke or salt to taste (be careful — it may already be salty).
Serving: Serve Kalua pig over steamed white rice, with lÅ«‘au-style sides (poi, macaroni salad, lomi-lomi salmon), or in sandwiches/slider rolls with coleslaw. Garnish with chopped green onions or a squeeze of lime if desired.
Storage: Refrigerate leftover Kalua pig in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or broth, or warm in the oven at 300°F (150°C) covered until heated through.
Notes and tips: 1) Hawaiian salt and ti/banana leaves contribute authentic flavor; liquid smoke mimics the imu’s smoky aroma for home methods. 2) Low and slow cooking until collagen breaks down is the key—don’t rush the internal temperature targets for shreddable pork. 3) Adjust salt cautiously if serving with salty sides or using salted cooking liquid.