Pork shoulder smoke-roasted underground in a stone-lined imu, wrapped in ti and banana leaves. Pulled apart in long sweet strands; smoky, salty, the canonical Hawaiian luau centerpiece.

Kalua means 'to bake in an underground oven' in Hawaiian. The traditional imu method dates to pre-contact Polynesia: dig a pit, line with kiawe wood embers and lava stones, wrap a whole hog in ti and banana leaves, cover with damp burlap and earth, leave 8 to 12 hours. The dish was the centerpiece of luaus before and after Western contact. The Toguchi family's Highway Inn has served kalua pork plates since the 1947 Waipahu opening, now with a 2013 Kakaako outpost; Helena's Hawaiian Food on North School Street has cooked the imu since 1946.

Where to eat Kalua pig in Honolulu

2 editor picks for Kalua pig in Honolulu, ranked by editorial score. All Honolulu signature dishes · Kalua pig across every city.

  • Helena's Hawaiian Food

    Order Pipikaula short ribs, butterfish collar and a side of poi.

    Helena's Hawaiian Food on North School Street has served traditional Hawaiian plates in Kalihi Honolulu since 1946, now run by the founder's grandson Craig.

    DetailsDirections

  • Highway Inn Kakaako

    Order The kalua pork combo with laulau and poi.

    Highway Inn Kakaako is the 2013 Honolulu outpost of the Toguchi family's 1947 Waipahu original, serving the same kalua pork, laulau and combo plates inside.

    DetailsDirections

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Make it at home

Serves 68 hr 30 minIntermediate

Ingredients

  • 2.5kg bone-in pork shoulder (Boston butt)
  • 3 tablespoons Hawaiian alaea sea salt (or coarse pink salt)
  • 1 tablespoon liquid smoke (mesquite or kiawe)
  • 8 fresh ti leaves or 6 large banana leaves (or substitute with parchment plus foil)
  • 240ml water

Method

  1. Pat the pork shoulder dry. Score the fat cap in a 2cm diamond pattern. Rub with the Hawaiian salt all over.
  2. Drizzle the liquid smoke across the fatty side and rub in. This is the chef's shortcut for imu smoke without the pit.
  3. Lay ti or banana leaves on a heavy roasting tray in a cross. Set the pork in the centre. Pour 240ml water around the meat.
  4. Wrap the leaves over the pork, sealing the top. Cover the whole tray tightly with foil, then a second layer.
  5. Roast at 150C (300F) for 8 hours. The meat should pull apart with a fork; if not, give it another 60 minutes.
  6. Rest 20 minutes still wrapped. Unwrap, shred with two forks. Toss with any pan juices and a final pinch of Hawaiian salt.

Editor tip. If you have a smoker, replace the liquid smoke with 2 hours of kiawe or mesquite smoke at 110C before the foil-roasting step. Result is closer to imu.