Kalua Pig

Kalua Pig Recipe

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Vicki Butts (lazyme)


Adapted from Alan Wong's Restaurant, Honolulu, HI.


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10 cups
15 Min
4 Hr


  • 1 large
    banana leaf
  • 6 lb
    pork shoulder (also called boston roast or boston butt), cut across grain into 6 pieces
  • 2 1/2 Tbsp
    coarse salt
  • 2 1/2 Tbsp
    natural liquid smoke-flavoring

How to Make Kalua Pig


  1. Lay 2 sheets of foil (each about 1 foot long) on a work surface with long sides overlapping by about 4 inches.
  2. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inch of water and cover pan tightly with more foil.
  3. Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.

Printable Recipe Card

About Kalua Pig

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian

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