---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Kalua Pig In A Kamado
 Categories: Meat
      Yield: 10 Servings
 
    4.5 lb Pork Shoulder (Boston Butt)
      2 T  Kosher Salt
      1    Banana Leaf
           Alder Wood Chunks
      4 c  Water,Boiling

[Note: This is a uniquely simple and flavorful recipe. I first
feasted on Kalua pig at the Old Lahaina Lu'au on the Hawai'ian island
of Maui. In developing this recipe, I have sought to recreate the
flavors of that meal. Consequently, I bypassed the many recipes for
"Kalua Pig in a Pot" which feature liquid smoke and ti leaves. Instead,
I tracked down "Imu Cooking 101," a web site prepared by the Culinary
Arts Program at Maui Community College. To my delight, it was produced
with the help of the Old Lahaina Lu'au! This recipe is my attempt to
reproduce the cooking conditions and ingredients of the traditional imu
(outdoor oven) preparation, without the necessity of digging a pig-
sized hole in a sandy beach.  Family rating: 5/5, David's rating: 4/5.
This meal took us right back to the islands!]
Banana leaf may be found in the freezer section of most Asian grocery
stores. I've even found banana leaf at the Central Market grocery store
in Poulsbo, Washington--a small Norwegian community on the Kitsap
peninsula of Washington--so you shouldn't have too much trouble finding
some in your own neighborhood. Banana leaf is the magic ingredient. Do
not proceed without it! You will only need one banana leaf, since each
is several feet long; plenty enough to wrap the roast. In addition to
contributing a distinctive and unique flavor, the banana leaf helps
provide liquid to steam the meat, so I soaked it in water for 1 hour to
restore lost moisture.

Rub the pork with 1 tablespoon kosher salt, then wrap in banana leaf
and secure tightly with kitchen twine; the wrapping will be several
layers thick. Light a fire in the Kamado using lump charcoal, and
regulate it to 215-250 degrees F. Toss some alder wood chunks on the
fire, and place a pizza stone on the lower rack. [Note: according to
the Maui Community College web site, Koa wood is used to heat the
cooking stones in a traditional imu oven. This is now a protected
species in the Islands, and it doesn't grow where I live anyway, so I
have substituted alder wood to add a subtle smoke flavor.] Pour the
boiling water into a drip pan, and place it on the pizza stone; this
will provide steam during the cooking. Place the wrapped roast on the
main grill above the drip pan. Close the Kamado, and cook for 8-10
hours, maintaining the temperature at 215-250 degrees F. Add additional
hot water as necessary to maintain the steam, but don't add any more
alder chunks. The smoke flavor should be subtle, and should not
overpower the flavor derived from the banana leaves.

Remove roast from Kamado, unwrap while reserving the juices, and allow
to rest & cool for 15-30 minutes. When cool enough to handle, use forks
or fingers to shred the pork, then pour the reserved juices over. Add
more salt to taste, and mix with hands.

A lu'au will feature many dishes in addition to kalua pig: rice,
lomilomi salmon, poi, Hawai'ian long rice (an asian noodle, also known
as bean thread),  sweet pototoes, a variety of delicious side dishes,
and of course Haupia (coconut desert).

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