Oven Kalua Pig

Kalua pig is the centerpiece of a Hawaiian luau, traditionally cooked underground in an imu pit with hot rocks and banana leaves. This oven version captures that same smoky, salty, pull-apart pork using liquid smoke and banana leaf wrapping to recreate the real deal in your kitchen.

The technique is all about patience. Rub the pork with seasoned salt, douse it with liquid smoke, then wrap it tight in banana leaves and foil. The banana leaves aren’t just decorative. They steam the meat while adding a subtle, grassy sweetness you can’t get any other way. Seven hours at low heat breaks down the connective tissue until the pork literally falls apart when you unwrap it.

This is hands-off cooking at its finest. Set it up, walk away, come back to a kitchen that smells like a beach party.

Pro Tips

• Use kosher or rock salt for a more even seasoning than fine table salt. The larger crystals distribute better on a big roast.
• Don’t be shy with the liquid smoke. It needs to stand in for actual wood smoke, so a liberal sprinkle is a must.
• Tie the banana leaf package securely with kitchen string. If the leaves open during cooking, the steam escapes and the pork dries out.
• Shred the cooked pork with two forks while it’s still hot. It pulls apart easiest when warm.

Variations

• Use a pork butt (Boston butt) instead of loin for even more fat and juicier shredded meat.
• Serve with steamed rice and macaroni salad for a classic Hawaiian plate lunch.
• If you can’t find banana leaves, wrap in cabbage leaves and double up on the foil.