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Kalua Pork

Kalua Pork
Monday, 04 May 2009


This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.


At a glance
Cooking Method
Heat Level
4 to 5
1 (4-pound) pork butt
2 tablespoons liquid smoke
2 tablespoons coarse kosher or Hawaiian salt
1 banana leaf


With a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher's twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight. 

Prepare your smoker for 220° F. cooking. 

Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.

Additional Tips

Kalua means to wrap food in leaves and steam over hot rocks, but this luau-style pork recipe doesn't require a whole hog or a big hole in the ground, just your smoker. Look for banana leaves in the frozen foods section of your Asian market. 


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