Smoked Kalua Pork Recipe with Banana Leaves – State of Dinner (2024)

FAQs

Which liquid smoke is best for kalua pig? ›

A: For the truest Hawaiian Kalua pork flavor, we would recommend a mesquite based liquid smoke. Kalua pork is usually made with Kiawe wood, which is the Hawaiian mesquite tree.

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Quick note! Every cut of meat is a little bit different, so plan ahead for variations in cook time!

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts.

Liquid smoke is concentrated and often very potent. Aim to use 1/4 teaspoon (or less!) in your recipes. You can always add more to adjust to your taste preferences. Try diluting liquid smoke with water or vinegar for a subtle flavor.

Pork responds very well to hickory and maple smoke. Maple goes well with veggies and cheese and both woods are good with poultry. Oak has flavors that are good with beef, especially brisket and sausages. Pecan wood is kind of a hickory-light, imparting an almost identical flavor profile but milder.

If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt.

A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done. Remove it from the smoker once it reaches an internal temperature of 165°.

We aim for an internal temperature between 195°F (90.5°C) and 205°F (96°C), though, if the grill temp is held constant, it's just about impossible to overcook a pork shoulder. This cut needs to cook at a low temperature for a long period of time, as it is very tough and fibrous.

haole. A non-‐Native Hawaiian, especially those of Caucasian ancestry (a. sensitive word, however, not derogatory) hapa.

What is special about kalua pork? ›

Kalua pig is a traditional Hawaiian preparation of pork and one of my all-time favorite comfort foods. It's traditionally prepared by cooking a whole hog in an underground oven (imu). As the pig slowly cooks, it becomes succulent, fall-apart tender, and infused with rich earthy, and smoky flavor.

Brah. Short for bruddah (brother). Similar to “bro,” “buddy,” “man,” or “dude”—but with a distinctly Hawaiian flair. If someone asks you, “Eh, brah, how you stay?” they're essentially saying, “Hey man, how are you?”

Both dishes feature succulent pork seasoned with Hawaiian salt. Lau lau cocoons chunks of it in softly steamed luau or taro leaves, while kalua pork is roasted in an underground oven and shredded and seasoned while still hot. Though now popular worldwide, poke, a raw fish dish, originates from the Hawaiian Islands.

Simply put, the word means “(from the) pit,” so basically, any food that has been cooked in an underground oven called an imu is considered “kalua.” The most famous—and most popular dish at luaus—is the kalua pig, but many other foods including fish and vegetables are also cooked in this way.

Leftover pulled pork can be kept in the fridge for up to 3-4 days if stored properly in an airtight container. If you have a large amount of leftover pulled pork that you know you won't be able to eat within that time frame, you can freeze it for longer storage.

You can use mesquite liquid smoke if you already have it, but I find hickory to be the best in this recipe. Seasonings: the Kalua Pig is seasoned with garlic powder, ginger powder and pepper. These seasonings are not traditional so you don't have to use them, but I think they make for the best Kalua Pork recipe.

Brush Wright's^® Liquid Smoke on meat, pork or chicken before cooking. Add Wright's^® Liquid Smoke to your favorite slow cooker recipes for an added layer of flavor. Brush Wright's^® Liquid Smoke on bread or tortillas when making grilled cheese or quesadillas.

Beer is good, as is apple cider vinegar or apple juice, but even water will work. You can also add some apple cider vinegar or apple juice to a spray bottle and spritz the pork a few times during smoking.

Our favourite liquid smoke brand Colgin is a huge name in American smoke products - their first smokehouse was built in 1869 in Mexia, Texas. And unlike most other liquid smoke brands, Colgin liquid smoke contains no additives or preservatives.