Hawaiian Smoked Kalua Pork

Kalua pig is the heart of a Hawaiian luau, and this smoked version captures that island magic without needing to dig an underground imu. The combination of smoke, salt, and slow cooking creates that distinctive flavor that transports you straight to the beaches of Hawaii with every bite. It's simple, authentic, and absolutely delicious.

Bring the aloha spirit to your next luau-themed party, summer celebration, or tropical-themed gathering. It's perfect for graduation parties, beach-themed cookouts, or anytime you want to escape to the islands without leaving your backyard. The laid-back vibe of this dish matches its Hawaiian roots perfectly.

Serve with traditional Hawaiian sides - coconut rice, macaroni salad, and fresh pineapple. Build Hawaiian plate lunches with two scoops of rice and a scoop of mac salad. These also make incredible sliders on sweet Hawaiian rolls with a little spicy mayo, or use as filling for Hawaiian-style burritos.

Traditional kalua pig uses liquid smoke to replicate the imu's flavor - with an actual smoker, you can skip it or add a small amount for extra intensity. Ti leaves are traditional for wrapping, but banana leaves work great too and are easier to find. Some pitmasters add a touch of pineapple juice for sweetness.

The secret to great kalua pig is the long, slow smoke and keeping the meat moist throughout. Wrapping helps trap moisture while still allowing smoke penetration early in the cook. The meat should be fall-apart tender - if you're struggling to shred it, it needs more time.