Oven-Style Kalua Pork or Pig

READY IN: 4hrs 5mins
YIELD: 1-8 lbs.


  • 1 -8
    lb pork butt
  • 1 -4
    tablespoon course sea salt
  • 34 - 6
    tablespoon liquid smoke
  • banana leaf, enough to cover the meat


  • Each Pork Butt weighs in differently. For each pound of Pork use:   ½ tablespoons Salt  &  ¾ tablespoons Liquid smoke (I use Hawaiian Salt and the Mesquite Flavor liquid Smoke, that tastes more like the real thing).
  • Pre-heat the oven to 500?.
  • Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Sea Salt .
  • Wrap the meat, Burrito style, in your leaves and then in Heavy Duty Foil.
  • Place in a baking pan/dish and cover tightly with more foil.
  • In it goes to the oven for 30 minutes, then reduce the heat to 325?.
  • Bake for an additional 3 ½ hours.
  • Allow to cool, unwrap and discard the foil and leaves (save any juices).
  • Shred the meat how you like, either by hand or using two forks, combining it with those lovely juices.
  • Serve warm, the way we do in Hawaii, with steamed White (or Brown) Rice.  MMM!  ONO!
  • **Cook's Note: Banana Leaves can be found in Ethnic markets in the freezer section. Of course, if you're lucky enough to find Green (not multi-colored) Ti Leaves, that would make it truer to the Imu-Cooked (underground pit-oven) Kalua Pig.