How to Cook a Kalua Pig

The kalua pig is usually the centerpiece of a Hawaiian luau. Though it's traditionally cooked in an "imu," an oven dug into the ground, you can approximate the flavor of kalua pig in your own kitchen. This recipe uses a pork butt that serves 8 to 10 people.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Aluminum Foil
• Chef's Knives
• Cutting Boards
• Skillets
• String
• 4 tbsp. liquid smoke
• 10 to 12 ti leaves
• 3 tbsp. Hawaiian salt (or coarse sea salt or kosher salt)
• 1 (5- to 7-lb.) pork butts

1. Cut small slits, about 1 to 1 1/2 inches in length, all along the surface of the pork butt.
2. Rub the surface of the pork with Hawaiian or coarse sea salt.
3. Brown on all sides in a frying pan.
4. Brush the pork with liquid smoke.
5. Carefully wrap the entire pork butt in ti leaves, and tie leaves with household string.
6. Wrap the pork in aluminum foil and seal tightly.
7. Bake for 1 hour at 350 degrees F.
8. After an hour, reduce heat to 325 degrees F and bake for 3 hours.
9. Shred the pork before serving.

Tips & Warnings

• If ti leaves are unavailable, spinach leaves are a good substitute.