Today, I'm making Kalua Pork with Hawaiian Rice. Kalua Pork is a traditional Hawaiian cooking technique where an entire pig is cooked in in an “underground oven” and the primary seasoning is Alaea sea salt. A hole is dug in the ground, a fire is started using Hawaiian mesquite wood and then the pig is covered in banana leaves and the covered.
It is quite common to eat Kalua pork at a luau. We are not digging a pit, but will make this tasty dish using our Gourmet Guru Kamado grill as a smoker. You can eaily make this on the Big Green Egg or other smoker.
Ingredients Kalua Pork
6.5 lb pork butt
3.5 tablespoons Alaea sea salt
2-3 Banana leaves
Ingredients Hawaiian Rice
2 cups cooked rice
1.5 tablespoons chopped cilantro
1 1/4 cup diced pineapple
1.5 tablespoon Ponzu sauce
½ teaspoon minced garlic
1 chopped green onion
1/8 teaspoon red pepper flakes
Juice from ½ lime
½ teaspoon soy sauce
Procedure Kalua Pork
Using a sharp knife, make slices in a cross-hatch pattern on the pork butt about ¼” deep.
Rub the sea salt over the pork butt including down in the slits that you cut.
Wrap the pork butt in banana leaves and secure with butcher’s twine.
Heat the smoker to 250 degrees F, add some mesquite wood and place the pork butt on the smoker.
Cook for 2 hours.
Remove the pork butt from the smoker and wrap tightly in aluminum foil.
Place the pork butt back on the smoker and cook until it reaches an internal temperature of 201 to 203 degrees F. This took 5 hours today.
To prepare the rice, mix all ingredients in a pan over medium heat. Simmer for 5 – 7 minutes to remove the moisture from the pineapple.
Remove the pork butt from the grill. You can let rest for 20 minutes and serve or wrap in a towel, place in a cooler and serve a few hours later.
For the step-by-step recipe, watch our video.
Disclosures Gourmet Guru Grill provided courtesy of Gourmet Guru Grills. Any opinions about the grill are my own.