Oven Kalua Pig
  • 6 pounds lean pork butt
  • 1 Tablespoon liquid smoke
  • 2 Tablespoons Hawaiian salt
  • 15 ti leaves
  • roll of heavy aluminum foil
  1. Cut ti leaves stems and wash. Arrange leaves in a circular pattern crossing and overlapping . Score pork butt and rub all sides with liquid smoke and salt. Place pork butt on ti leaves fat side up. Wrap butt with ti leaves to completely cover and tie with string securely. Place the ti leave wrapped butt on foil and seal to prevent steam escape. Roast butt in a shallow roasting pan in a preheated oven at 450ºF. Roast 1 hour then reduce heat to 400ºF and roast 4 hours longer or until cooked.
Aloooooha! How many of you who have visited Hawaii attended a Luau and ate onolicious Kalua Pig which was made in imu? For those of us living on the mainland we don't have to dig up our backyard to make an imu, but can prepare Kalua Pig in your kitchen. This recipe we found in Numba-1 Hawaiian Cookbook, published by Hui O Hawaii of San Fernando Valley in 1978.