Recipe courtesy of Paula Deen
Save Recipe Print
Kalua Pig
Total:
4 hr
Prep:
15 min
Cook:
3 hr 45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr
Prep:
15 min
Cook:
3 hr 45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

No-Imu Kalua Pig

Recipe courtesy of Sam Choy

Smoked Legs of Suckling Pig with Garlic-Bacon Grits and Cassia Apple Chutney

Recipe courtesy of Ming Tsai

Prune Roast

Recipe courtesy of Food Network

Grilled Smoked Sausage with Apple Fennel "Sauerkraut"

Recipe courtesy of Elizabeth Karmel

Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Southern Smoked Choucroute Garni

Recipe courtesy of Brian Ross

Smoked Pork Shoulder

Recipe courtesy of Bob Garner

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Molasses Glazed Pork Roast with Black Pepper Dumplings

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories