Kalua Pig
Kalua pig is a traditional Hawaiian dish made from pork that is slow-cooked in an underground oven called an “imu.” The cooking process involves wrapping the pork in banana leaves and placing it in the imu, which is filled with heated stones. The meat cooks for several hours, resulting in tender, flavorful, and smoky pork.
It is is typically seasoned with sea salt and sometimes with other spices, and it is often served at luaus and special occasions in Hawaii. The dish has a distinctive flavor and is usually enjoyed on its own or served with rice and other sides. It’s a popular representation of Hawaiian cuisine and culture.
Since most of us don’t have an imu or a whole pig, we make ours in a slow cooker.
Kalua Pig
Kālua is a traditional Hawaiian cooking method that utilizes an imu or a whole pig, a type of underground oven. Since most of us don’t have an imu, we make this in a slow cooker.
- Prep Time: 5 minutes
- Cook Time: 20 hours
- Total Time: 20 hours 5 minutes
- Yield: 12 servings 1x
- Category: Entree
- Method: Slow Cooker
- Cuisine: Hawaiian
Ingredients
- 1 (6-pound) pork butt roast
- 1 1/2 tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke flavoring
Instructions
- Pierce pork all over with a carving fork.
- Rub salt then liquid smoke over meat.
- Place roast in a slow cooker.
- Cover, and cook on LOW for 16 to 20 hours, turning once during cooking time.
- Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
- Serve over hot, cooked rice.
Notes
Photo credit: a2/dcff92 wallyg on VisualHunt.com / CC BY-NC-ND
