Kalua Pork

Prep: 10 mins

Cook: 2-4 hours

Difficulty: Intermediate

Servings: 4 Servings

Traditionally cooked in an imu or an earthen oven, kalua pork is a Hawaiian dish that is deservedly well-loved in the islands. To build an imu you first need to dig a pit and line it with kindling, kiawe wood (a hot-burning hardwood in the same family as mesquite, with a sweeter, milder smoky flavor), and porous lava rocks. Once lit, banana stumps are laid down, and then the pig, often whole, and other items that are going to be steamed, like laulau or ‘ulu (breadfruit), are placed over the stumps and covered with banana leaves, moist burlap sacks, tarps, and then a layer of earth. Everything cooks, or rather steams, for around 8 hours before being unearthed. The end result is beautifully tender, smoky meat that’s so tender that it practically shreds itself.

Ingredients

1 (3 1/2-pound) boneless pork shoulder or pork butt roast, preferably with a fat cap
1 tablespoon neutral oil, such as avocado or vegetable
2 medium fresh banana leaves, or 1 frozen large banana leaf, thawed (optional)
2 tablespoons ‘alaea Hawaiian salt or coarse kosher salt
2 1/2 teaspoons liquid smoke, such as Four J’s Kiawe Liquid Smoke
1 1/2 cups water

Instructions

Arrange an oven rack in the lower third of the oven, then heat the oven to 325°F. Pat 1 (3 1/2-pound) boneless pork shoulder roast dry with paper towels, then cut into 4 pieces.
Heat 1 tablespoon neutral oil in large heavy-bottomed, oven-safe pot or Dutch oven over medium heat until shimmering. Working in batches if needed, add the pork and sear until browned on all sides, 3 to 4 minutes per side. Transfer to a plate. Turn off the heat.
If using banana leaves: Rinse 2 medium fresh banana leaves under hot water until pliable, then cut the rib out of each one. If using 1 frozen large banana leaf, halve it crosswise. Line the pot with the two pieces, arranging them perpendicular to each other. Add the pork and season all over with 2 tablespoons Hawaiian salt and 2 1/2 teaspoons liquid smoke, using your hands to coat the pork evenly. Arrange fat-side up in an even layer. Wrap the pork in the leaves, starting with the top leaf and working clockwise, until all the leaves are folded down and wrapped around the pork (don’t worry if it’s not tightly wrapped).
If not using banana leaves: Return the pork to the pot. Season all over with 2 tablespoons Hawaiian salt and 2 1/2 teaspoons liquid smoke, using your hands to coat the pork evenly. Arrange fat-side up in an even layer. 
Pour 1 1/2 cups water around the bundle or pork. Cover with a tight-fitting lid. Transfer the pot to the oven and bake until the pork is fork-tender, 2 1/2 to 3 hours. 
Unwrap the pork if needed and transfer the pork to a clean cutting board. Let cool for 5 to 10 minutes. Use two forks to pull or shred the meat into bite-size pieces, discarding any large pieces of fat if desired.
If you plan to serve the pork in the cooked banana leaves, carefully transfer the leaves to a serving vessel, shaking any excess liquid back into the pot. You can add this salty liquid a spoonful at a time to the shredded pork to moisten and season it. Transfer the pork onto the banana leaves.