Kalua Pig
Kalua Pork
When Cassandra Sato attends a luau at home in Hawai'i, the highlight is eating Kalua Pig, roasted for hours in a traditional imu, an underground oven. Cassandra's father also uses the same seasonings to make Kalua Turkey for Thanksgiving. Luckily, you don't have to dig up your back yard to enjoy the ono flavors of Kalua Pig. This recipe can go in your crock pot or insta-pot.
Servings: 8 people
Ingredients
- 4 lb Pork butt roast (or subsitute a whole turkey for Kalua Turkey
- 1 tbsp Hawaiian sea salt or pink Himalayan sea salt or kosher salt
- 2 tbsp canola oil
- 1 tbsp liquid hickory smoke
- 1 cup water
Instructions
- Rinse and pat dry the pork
- Sprinkle roast with salt and pepper. In a large skillet on med-high heat, heat the oil and sear the roast on all sides.
- Add the seared roast to the crock pot. Add water and hickory smoke.
- Cover and cook on LOW for 10-12 hours.
- Using two forks, shred the pork. Discard any fat. Mix the shredded pork with the juices remaining in the crock pot.
Notes
Serve Kalua Pork plain on a lettuce salad, or on Hawaiian rolls. For a full plate, add a scoop of macaroni salad, sticky white rice, and pass sriracha sauce for those who want more ooph in their meat.