Logan's Smoked Boston Butt Kalua

Sherri Williams


If you have never tried Kalua Pig before, you are really missing out on one of Hawaii's favorites at any Luau. I had this for the first time in 1981 at my first Luau. It was fantastic. This is my darn right delicious twist made with Boston Butt and smoked in my own backyard. It doesn't get much better than that. Cooking with Love & Passion. sw :)


★★★★★ 1 vote

15 Min
7 Hr 30 Min


  • 10-12
    garlic cloves, sliced in half
  • 1/4 c
    smoked olive oil
  • 1 bunch
    parsley stems, chopped
  • 1 Tbsp
    red pepper flakes
  • 3 Tbsp
    hawaiian red sea salt
  • 1 Tbsp
    smoked sea salt
  • 1 Tbsp
    granulated onion
  • 10 lb
    whole boston butt
  • ·
    large banana leaves
  • ·
    **substitute 2 tbsp liquid smoke & 1/4 cup extra virgin olive for smoked olive oil**
  • ·
    **substitute banana peels for banana leaves**

How to Make Logan's Smoked Boston Butt Kalua


  1. Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container.
  2. Pierce pork all over with a sharp knife. Stick slices of garlic along with marinate down each whole. Rub remaining marinate all over pork. Cover and marinate overnight.
  3. Prep smoker to 250-275 degrees.
  4. Completely wrap pork with damp banana leaves. Wrap pork in foil tightly.
  5. Smoke for 3 hours, poke holes just though the foil on top and sides. This will allow the pork to get additional smoking. Continue to smoke for 4-4 ½ hours.
  6. Remove pork from foil and banana leaves, on middle rack in oven and broil on high for 5 minutes or so to brown the skin.

Printable Recipe Card

About Logan's Smoked Boston Butt Kalua

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian
Hashtags: #SMOKED, #Luau, #hawaii

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