Hawaiian Smoked Meat (Kalua Pig-style) Recipe

Hawaiian Smoked Meat, commonly known as “Kalua Pig,” is a traditional Hawaiian dish cooked using an underground oven called an imu. Here's an adapted recipe that simulates the flavors of Kalua Pig using a smoker or oven at home:

Hawaiian Smoked Meat Ingredients

• 4-5 pounds pork shoulder (also known as pork butt or Boston butt), bone-in or boneless
• 2 tablespoons liquid smoke
• 2 tablespoons Hawaiian sea salt (or coarse salt)
• Banana leaves or aluminum foil (for wrapping, if using an oven)
• Optional: Ti leaves (if available, for a more traditional touch)
• Optional: additional sea salt for seasoning

How To Make Hawaiian Smoked Meat:

1. Prepare the Pork: Rinse the pork shoulder under cold water and pat it dry with paper towels. If desired, make deep slits or punctures in the meat to allow flavors to penetrate.

1. Seasoning the Meat: Rub the pork shoulder thoroughly with liquid smoke. Then, generously rub Hawaiian sea salt all over the surface of the meat. If you want more saltiness, you can add more salt, but remember that liquid smoke has a strong flavor.

1. Wrap the Meat: Traditionally, Kalua Pig is wrapped in ti leaves before cooking in an imu. If you have access to ti leaves, use them to wrap the pork. If not, you can use banana leaves or foil. Ensure the meat is tightly wrapped to trap the flavors.

1. Smoker Method: Preheat your smoker to 225-250°F (107-121°C). Place the wrapped pork shoulder on the smoker rack and cook for about 6-8 hours, or until the internal temperature reaches around 195-200°F (90-93°C). Use wood chips or chunks (like mesquite or hickory) for added smoky flavor.

Oven Method: Preheat your oven to 300°F (150°C). Place the wrapped pork shoulder in a roasting pan or baking dish. Cook in the oven for approximately 6-8 hours or until the meat is tender and easily shreds with a fork.

1. Rest and Shred: Once done, carefully unwrap the pork and let it rest for a few minutes. Using forks or shredding claws, shred the meat into smaller pieces. You can remove any excess fat as you shred. For a different texture, try chopping the pork with a heavy cleaver knife, as we suggest in our Why & How To Chop Smoked Pork Guide.

1. Serve: Serve the Hawaiian Smoked Meat hot, traditionally with sides like steamed white rice, poi (if available), macaroni salad, or alongside fresh pineapple slices. 

This Hawaiian Smoked Meat recipe offers a tender, flavorful dish reminiscent of the authentic Kalua Pig. Serve it up with a refreshing cocktail like Watermelon Spritz. It's a fantastic way to enjoy the essence of Hawaiian flavors right at home!