Summer Gatherings are always fun, and one that everybody really enjoys is a Hawaiian Luau. Of course the “must serve” main event is Kalua Pig (which refers to the cooking method, and not the liqueur which is spelled differently). Most of us don’t have room, or don’t want to dig a giant pit in our back yard to roast an entire pig, and it's more practical to roast a pork shoulder or two. Authentic Hawaiian Kalua Pig is very salty, and is wrapped in banana leaves or ti leaves before roasting. Banana leaves are readily available at Asian grocery stores, and usually come frozen. There are two easy ways to make this moist, yummy meat at home: in a smoker (our favorite), or in the slow cooker. Both are delicious, and both take 10-15 minutes to prepare before cooking very slowly.


Kalua Pig is often served with chunks of cabbage which have been cooked in the flavorful juices. Other typical luau menu items include Macaroni Salad (some native Hawaiians mix both macaroni and potatoes in their salad), and Lomilomi Salmon as well as Chicken Long Rice, Taro Rolls, poi, lots of fresh fruit, and a Hawaiian chicken dish such as Teriyaki Chicken or Huli Huli Chicken. Desserts include Haupia, a pudding made with coconut milk, pineapple or coconut cake, or tropical fruit tarts. If you’re having a big crowd, you can assign guests who offer to bring some of the menu items to make it easier on you. Decorate with leis, Hawaiian flowers, and of course, fresh pineapples hollowed out and filled with tropical fruit.

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Smoked Kalua Pig

12 Servings

1 5 to 8 pound pork shoulder or butt
2 tablespoons rock salt, (preferably Hawaiian - it has a different flavor)
10 ti leaves, or frozen banana leaves

1. Prepare an electric or charcoal smoker according to manufacturer's instructions, filling the water pan and filling the wood chip pan with your favorite wood chips.
2. Preheat the smoker to 200º.
3. Cut 1 1/2 inch slits in several places in the pork roast and shove salt inside; rub the remaining salt all over the roast.








4. Wrap pork in ti or banana leaves and tie with string.








5. Transfer the roast to a shallow metal pan and place in the smoker.
6. Let the roast smoke until tender, 5-8 hours.

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Slow Cooker Kalua Pig

12 Servings

1 5 to 8 pound pork shoulder or pork butt
2 tablespoons rock salt, (preferably Hawaiian - it has a different flavor)
4 tablespoons liquid smoke
1 large banana leaf

1 head cabbage, cut into 1" squares

1. Cut 1 1/2 inch slits around pork and rub surface with salt.
2. Brush all sides with the liquid smoke.
3. Wrap pork in the banana leaf and tie with string.
4. Place in a 4-6 quart slow cooker and cook on low 8-10 hours (4-5 hours on high) or until the pork is very tender.
5. Remove the pork from the slow cooker; pour off the juices and place them in the freezer. When the fat has hardened at the top of the juices, remove it and discard.
6. Place the cabbage on the bottom of the slow cooker; pour the juices from the roast over.
7. Cover and cook on high 2-3 hours; add the roast to reheat during the last hour.
8. To serve, shred the meat and serve with the cabbage.

Amount Per Serving
Calories 299 Calories from Fat 171
Percent Total Calories From: Fat 57% Protein 43% Carb. 0%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 7 g
Cholesterol 113 mg
Sodium 1279 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 32 g

Vitamin A 0% Vitamin C 2% Calcium 0% Iron 12%