Kalua pig

12/12/04

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 Kalua pig

This recipe uses the Kamado to recreate the cooking conditions of the traditional Hawai'ian imu oven, in which a whole pig is steam-roasted in banana leaves over hot rocks. For information on building and using an imu, click here. I'm sure you will agree that using a Kamado is a much more practical approach for the typical family. In an attempt to be more authentic, I have forsaken the many recipes for "Kalua pig in a pot," and I must say that I am greatly pleased with the result.

Pork shoulder (Boston butt), and the all important banana leaf.

Kosher salt is the only other seasoning.

Seasoned with salt and wrapped in a banana leaf, the roast is ready for the Kamado.

The lump charcoal fire with a few chunks of alder wood.

A pan with boiling water suspended on the lower rack to provide steam.

Ready to close the lid.

That's not smoke—it's steam. Replinish hot water as necessary to keep it going.

Eight hours later, the cooking is done.

Unwrap and allow to cool.

The shredded kalua pig, with lomilomi salmon and fresh tropical fruits.

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