Proteins

Kalua Pork

Hawaiian slow-roasted smoky shredded pork, traditionally cooked in an underground imu.

Kalua pork is a Hawaiian dish of whole pork shoulder slow-cooked until meltingly tender and smoky, classically in an underground imu pit lined with hot stones and banana leaves. Seasoned simply with Hawaiian sea salt, it is shredded and served at luaus and with rice. Oven and slow-cooker versions use liquid smoke to mimic the imu flavor.

Kalua Pork is the cornerstone of Hawaiian plate lunch culture and luaus, traditionally made by slow-cooking a whole pig in an underground imu pit. The word 'kalua' literally means 'cooked in the underground oven' in Hawaiian. In authentic preparation, a pig seasoned with Hawaiian sea salt and wrapped in ti leaves is placed on superheated lava rocks, covered with wet burlap and additional foliage, then buried in earth to steam for 8–12 hours—a communal, ceremonial process that yields deeply smoky, savory, fall-apart tender meat. Modern home cooks replicate this using bone-in pork shoulder (8–10 lbs), liquid smoke, and a slow cooker or Dutch oven at 225°F for 8–10 hours. The fat cap on pork shoulder is essential; it renders during cooking to keep the meat moist, so trimming it beforehand results in dry, tough meat that won't shred properly. Leftovers improve significantly the next day as flavors meld, making this an ideal make-ahead protein for meal prep.

Measured in: g
Storage: Fridge

Types & varieties

Imu Kalua (Traditional)

Whole pig buried in imu pit with hot rocks; prepared by professionals for luaus; takes 8–12 hours

Imu-Style Kalua Pork

Pork shoulder cooked in oven or slow cooker with liquid smoke and ti leaves; most common home preparation

Smoked Kalua Pork

Pork shoulder smoked low-and-slow over mesquite, hickory, or kiawe wood for 8–10 hours; most authentic modern flavor

The Imu Tradition

The imu is more than a cooking method—it's a communal event rooted in Hawaiian culture. Digging the pit, heating lava rocks in a roaring fire until they glow, arranging the prepared pig on the rocks, and burying it requires coordinated effort. The pig steams in its own moisture, infused with smoke from smoldering kiawe wood and aromatic oils released from the ti leaves. This process cannot be rushed; attempting to shorten the time results in tough, undercooked meat. For home cooks, the slow cooker method captures the essence without the excavation.

Traditional imu pits are dug to specific dimensions based on pig size
Wet burlap between layers of ti leaves creates the steam barrier
The pit must be monitored to prevent cold spots

Choosing the Right Pork

Pork shoulder is the only appropriate cut. Look for a bone-in shoulder with generous marbling and an intact fat cap (at least 1/2 inch). Avoid pre-trimmed 'pork stew meat' or lean loin cuts—these lack the fat necessary for moisture and the collagen that breaks down into gelatin, creating the silky shred texture that defines good kalua pork. A whole bone-in shoulder yields the most flavorful result, though boneless works if you tie it to maintain shape during cooking.

8–10 lb shoulder serves 12–16 people
Ask your butcher to leave the fat cap intact
Cryovac packaging is fine; rinse and pat dry before seasoning

Common uses

Hawaiian plate lunch centerpiece with poi, macaroni salad, and riceTraditional luumiau (Hawaiian buffet) servingMusubi (Hawaiian pulled pork musubi, replacing the typical Spam)Breakfast plate with fried eggs and steamed riceFried rice component for loco mocoPoke bowl or grain bowl proteinPork tacos or burritos with Hawaiian twistManapua (Hawaiian steamed buns) fillingPork sliders or sandwiches with cabbage slawChow fun or noodle bowl toppingPoutine variation with shred on fries and brown gravy

Tips & pitfalls

Use liquid smoke sparingly—a little goes a long way; start with 1–2 tablespoons max
Wrap pork tightly in damp ti leaves (or soaked banana leaves) before slow cooking to retain moisture and authentic flavor
Season generously with Hawaiian sea salt (alaea) before cooking, not just at the end
Cook until the meat easily pulls away from the bone at 195°F—undercooked pork will not shred properly
Let the meat rest 30 minutes after cooking before shredding to redistribute juices
Pull the meat apart along the muscle fibers for long, tender shreds that hold together nicely
Add the cooking liquid back to shredded meat to keep it moist—pork shoulder has enough fat but can dry out if neglected
Do not use lean pork loin—it lacks the fat and collagen for proper shredding texture
Traditional imu-cooked pork gets its smoke from smoldering kiawe wood and ti leaf oil, not added liquid smoke alone

Nutrition

812kcal

Energy

3397 kJ · per 100 g

Where the calories come from

Protein 1%Carbs 0%Fat 99%

Protein

2.9g

6% DV

Carbs

0% DV

Fat

88.7g

114% DV

Fiber

0% DV

Sugars

of which

Sodium

11mg

0% DV

Notable micronutrients

Vitamin D16% DV

Selenium15% DV

Vitamin B128% DV

Thiamin (B1)7% DV

Niacin (B3)6% DV

Riboflavin (B2)4% DV

Source · USDA FoodData Central · approx. Pork, fresh, backfat, raw

View on FDC →

In the shops

Matched grocery products

Pork Lard
Hacendado · 220 g · Mercadona
€2.20
Pork Stew
BONPREU · ud · Bonpreu
€3.40
Lean Pork
BONPREU DE L'ERA · ud · Bonpreu
€3.45
Pork Spine
300 g · Mercadona
€2.10
Diced Pork
560 g · Mercadona
€3.22
Pork Pluma
300 g · Mercadona
€3.75

Good to know

Origin: Hawaii, ancient Hawaiian cuisine
Traditional Cooking Method: Underground imu pit oven with ti leaves and hot lava rocks
Modern Equivalent Cut: Bone-in or boneless pork shoulder (8–10 lbs)
Flavor Profile: Deeply smoky, savory, mildly salty, rich pork taste
Internal Temp for Shredding: 195°F (90°C)
Total Cooking Time: 6–10 hours depending on size and method
Yield: Approximately 50–60% cooked weight as shredded meat
Storage (Refrigerated): Up to 5 days in airtight container

Substitutes

Slow-Cooked Pulled Pork — Use pork shoulder with applewood smoke and brown sugar for a sweet-savory alternative; not traditional but similar texture and shreddability
Smoked Pork Shoulder — From a BBQ joint; has authentic smoke flavor but may lack the salt-forward Hawaiian seasoning profile
Carnitas — Mexican braised pork with citrus and cumin; different flavor profile but similar shredded texture for tacos and bowls
Char Siu (Chinese BBQ Pork) — Sweet-savory roasted pork; can substitute in fried rice or grain bowls but significantly different flavor and not smoky

Pairs with

PoiMacaroni SaladSteamed White RiceKimchiGrilled PineappleTeriyaki GlazePickled Red OnionSesame Oil and Scallions

Also called

Kalua Pig · Imu Pork