Kalua Pork - Oceanian Recipe

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Kalua Pork

🌍 Oceanian, Hawaiian / Polynesian Difficulty: ●●●○○

Traditionally cooked in an imu (underground pit) lined with hot lava rocks and banana leaves at Hawaiian feasts (luaus) for entire communities.

Ingredients

• 4–5 kg pork shoulder, bone-in
• 3 tbsp coarse Hawaiian sea salt (or kosher salt)
• 2 tbsp liquid smoke (if not using actual imu)
• Banana leaves, enough to wrap the roast (or ti leaves)
• Aluminum foil (modern adaptation)

Method

1. Rubbing — Rub pork all over with sea salt, pressing firmly into flesh.
2. Step 2 — If using liquid smoke, rub evenly over salted meat.
3. Step 3 — Lay banana leaves flat and place pork in center; wrap tightly, folding leaves over the meat.
4. Wrapping — Wrap the bundle securely in several layers of aluminum foil.
5. Placing — Place in a roasting pan. Add 1 cup water to the pan.
6. Roasting — Roast at 170°C (340°F) for 5–6 hours, until meat is fall-apart tender.
7. Step 7 — Unwrap carefully; pull meat into shreds using two forks.
8. Step 8 — Return shredded pork to accumulated juices; toss to coat and serve.

Tags: –5 kg pork shoulder, coarse hawaiian sea salt, liquid smoke, banana leaves, aluminum foil · Source: Brittani's Almanac