Photo: Kalua Pig Recipe
Ingredients
- 4 to 5-pound pork butt
- 2 1/2 tablespoons Hawaiian salt
- 2 tablespoons liquid smoke
Directions
1 banana leaf (or substitute 4 or 5 whole unpeeled bananas)
4 to 6 ti leaves (or substitute aluminum foil)
Preheat the oven to 325 to 350 degrees F.
Trim any excess fat from the butt roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke.
Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.
Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.
Roast for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.
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By tep213_12028082
on January 22, 2012
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I've made this twice and both times it was a hit with my family and friends. The first time I followed the recipe exactly and liked the way it turned out. The second time I was a little more liberal with the salt and the liquid smoke and I think that made it better. Both times I used the unpeeled bananas with foil.
By btranthien_12077253
San Marcos, 43
on August 16, 2009
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Dear Paula,
I hardly watch your shows but when I do watch and make one of your dishes, it always turn out great. Last Saturday I made your Kalua Pig for my friends Luau's party and it was the best everyone told me. I even thought so too. They all said it was better than most of the Kalua Pig they had at the Luau buffet. Thank you, Paula. Someday I hope to visit your restaurant in Savannah, Georgia.
Lanh
By matchlessdc30_1...
Selah, WA
on February 23, 2009
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We used to live in Maui and this is pretty much how the locals do it if they aren't roasting an entire pig underground. Great flavor! I've also done this using sliced bananas and baking in a covered roasting pan with excellent results. Try rubbing the meat with granulated garlic in addition to the liquid smoke and salt. Yummy!!
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