13 Reviews

This recipe is wonderful and very easy. To quell any fears, There is no banana taste when cooked. I made two simple changes. First I used real pink Hawaiin salt instead of the rock salt (it does have a special flavor) and next I used a crockpot. I cooked the recipe on low for 8 hours and it was perfect. The recipe freezes and reheats quite well. It tastes great plain or with your favorite bbq sauce. Use it anyway you would use any other shredded meat.

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Connie2499 February 23, 2010

Awesome! The banana is the secret to this I think, We made this for my daughter's Sweet 16, and it was an absolute hit! I used my roaster oven for the cooking of it, we put it on to roast around 7:00 p.m. the night before, and her party was the next day from 10:00-6:00 p.m.. The pork was so moist and tasty. And we served it on a bed of shredded cabbage.

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Michele October 29, 2012

I have a similar recipe for this. It uses coarse sea salt instead of rock salt and doesn't have the last four ingredients but the technique is the same. Also, if you want you can do this recipe in a slow cooker easily. Instead of covering the meat in foil and baking it in the oven you put it in a slow cooker and cook it on low over night or a minimum of 12 hours. (You'll have to restart your crockpot again if it won't cook longer than 10 hours like mine.) You can then shred the meat with the juices in the crockpot to soak the juices back into the meat.

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Sabia February 09, 2007

Hello CGM. Thank You,& God Bless you 4 this AMAZING recipe. (I got the rock salt in walmart for $1.)I took it to work @ JFK for July 4th and everyone fell in love with this. It was a nice change of pace from the usual July 4th fare. It was affordable, simple to prepare & TAST-IE!! I also read your profile & am doubly impressed!!! Be encouraged

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DeeeDeee July 11, 2010

I have never received so many compliments from anything I have cook before. I cook is roaster overnight on low heat. Very juicy and flaverful. Reminded me and my wife of our time in Hawaii. This is a keeper, I served it with Hawaiian coleslaw and Hawaiian yams. So easy.

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poc0145 June 08, 2009

'ono! This is a really good. I've made kalua pork before, but never with a banana. It added a nice subtle flavor. I used Hawaiian sea salt and a pork shoulder roast. The first night, we had this over rice with some sauteed cabbage on the side. With some of the leftovers, we made sandwiches with mayo, mango chutney and coleslaw. The rest I've frozen to use at a later time to make quesadillas. Thanks CGM for a great keeper. Made for Photo Tag.

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lazyme January 25, 2009

I am very glad I used this recipe for our family reunion Luau. It has been many years since we were stationed in Hawaii and had REAL kalua pig but this recipe just seemed right. I followed recipe except didn't used any onion. I thought it was terrific.

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Kathy!! September 22, 2008

This dish is absolutely delicious! I make up 5 lbs at a time using this recipe and I add about 1/4 cup of brown sugar to it before cooking. It gives it a little more of the taste that I remember from the luau. We eat on it for a few days and freeze the rest. I have been serving it up traditionally as well as making soft tacos with it.

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mkghormley January 31, 2007

There nothing like real kalua but this is very close. Recipe say rock salt and then calls for hawaiian rock salt.. there is a big difference in the taste but I used a sea salt. Will use part of my precious stash of hawaiian salt next time

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SOG September 18, 2006

This is one of the meats I served at a Birthday party Luau. I wished I could give this more than 5. stars*. It was so delicious. So tender it seemed to melt in your mouth. The flavor was awesome! Thanks Colorguard Mom. Bullwinkle.

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bullwinkle July 29, 2006
Kalua Pork