Kalua Pig Recipe
Entertaining friends at a house party can be fun, especially if you have a theme. One theme that's sure to have a bit of an exotic feel is a Hawaiian luau. In the coming weeks, I will show you how easy it is to make key dishes for your very own luau. If I am ambitious enough, I might just host my own luau party, complete with Hawaiian food, music, and decorations.
If you want to impress your guests with your culinary prowess, kalua pig is the way to go. Not only is it very easy to make, it's also got a high yum factor. Unlike poi, lomi salmon, and other dishes that people either love or hate, almost everyone likes kalua pig. For those of you who have health concerns about eating kalua pig, this recipe contains cabbage. So you're actually eating a salad AND pork together in the same dish.
KALUA PIG (serves 6-8 people)
Ingredients:
Pork butt chunk - 4 to 6 lbs
Head cabbage - 1/4 head or to taste
Hawaiian salt - 2 to 3 tablespoons
Liquid smoke - 2 tablespoons
Aluminum Foil
Roasting Pan
The traditional way of cooking kalua pig is an underground oven full of hot rocks. For those of you who don't have a large underground rock oven in your back yard, here's how you can make it in the comforts of your own kitchen.
First, take the pork butt and score it all over. Rub Hawaiian salt and liquid smoke on all sides. Place the seasoned butt onto a piece of aluminum foil and put the chopped cabbage on top and around the pork. If you are a hardcore carnivore, you can skip the cabbage. Wrap it so that no steam can escape. Place it in a roasting pan and roast in an over preheated to 450 degrees F. Cook at this temperature for 1 hour, then reduce the heat to 400 degrees F and cook for another 3-4 hours or until done. Shred the butt and add more Hawaiian salt if necessary.
That's it! Easy, huh?
