Slow-Roasted Hawaiian Kalua Pig

Ingredients

• 1 whole pork shoulder (4-5 pounds / 1.8-2.3 kg) 1 whole pork shoulder (4-5 pounds / 1.8-2.3 kg)
• 2 tablespoons sea salt 2 tablespoons sea salt
• 6 large banana leaves (optional, for added flavor) 6 large banana leaves (optional, for added flavor)
• 1 tablespoon liquid smoke (optional, for smoky flavor) 1 tablespoon liquid smoke (optional, for smoky flavor)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 2.5g

Preparation

1. 1.
   Preheat your oven to 325°F (160°C).
2. 2.
   Rinse the pork shoulder and pat it dry with paper towels.
3. 3.
   Rub the sea salt all over the pork, ensuring it is evenly coated.
4. 4.
   If using banana leaves, wrap the pork shoulder tightly in the leaves, securing them with kitchen twine.
5. 5.
   Place the pork shoulder in a roasting pan or a deep baking dish.
6. 6.
   If desired, drizzle the liquid smoke over the pork to add a smoky flavor.
7. 7.
   Cover the pan tightly with aluminum foil, ensuring it is sealed.
8. 8.
   Roast the pork in the preheated oven for approximately 4-5 hours, or until the meat is tender and easily pulls apart with a fork.
9. 9.
   Remove the foil and increase the oven temperature to 400°F (200°C).
10. 10.
    Return the pork to the oven and roast for an additional 15-20 minutes, or until the outside is slightly crispy.
11. 11.
    Remove the pork from the oven and let it rest for 10-15 minutes before shredding it with two forks.
12. 12.
    Serve the Slow-Roasted Kalua Pig hot, accompanied by traditional Hawaiian sides.

Treat your ingredients with care...

• Banana leaves — If using banana leaves, make sure to rinse them thoroughly and remove the tough central rib before wrapping the pork. This will help infuse the meat with a subtle tropical flavor.

Tips & Tricks

• For an even more authentic touch, you can use kiawe wood chips or chunks to create a smoky flavor. Soak the wood in water for 30 minutes, then place it in a smoker box or wrap it in aluminum foil and poke holes in it. Place the wood over the heat source in your grill or oven while roasting the pork.
• If you can't find liquid smoke, you can achieve a similar smoky flavor by using smoked sea salt instead of regular sea salt.
• Leftover Kalua Pig can be used in various dishes such as tacos, sandwiches, or fried rice. The smoky flavor adds a delicious twist to these dishes.

Serving advice

Serve the Slow-Roasted Kalua Pig as the centerpiece of a Hawaiian-themed feast. Accompany it with traditional sides like poi, lomi lomi salmon, haupia, and steamed white rice. Garnish with fresh pineapple slices and a sprinkle of chopped green onions for a vibrant presentation.

Presentation advice

Present the Slow-Roasted Kalua Pig on a large platter, surrounded by the traditional sides. Use banana leaves as a decorative element, lining the platter or draping them over the pork. This will add an authentic touch and enhance the visual appeal of the dish.