This popular dish (similar in consistency to pulled pork) served at the traditional Hawaiian Lu’au. The whole pig is usually slow roasted in an imu, which is an underground oven. Kalua refers to the underground cooking method. Traditional recipes call only for Hawaiian sea salt or coarse salt since the wrapped pork picks up flavors from the banana leaves or ti leaves. Meanwhile, more complex recipes may include a few or all of the following: garlic, ginger, pineapple, soy sauce, and worcestershire sauce. If you don’t have an imu, it’s not unheard of for modern day cooks to make Kalua Pig in the crock pot with liquid smoke. Or, as we do, wrap the roast completely and cook in a smoker or on top of a bbq grill with vents and a lid that can be closed for better temperature control. We improvised. After all, it's the island way! We chose to use the pork shoulder but other recipes recommend the pork butt roast.
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