Kalua-Style Pulled Pork

Kalua literally means 'to cook in the pit.' For centuries Hawaiians buried whole pigs over kiawe coals and hot stones, wrapped in banana leaves. This version gets you the same salt-smoke-and-time magic on a modern rig — and if you ever dig the real imu, you already own the right wood.

Ingredients

• 1 bone-in pork butt (8–9 lb)
• 2–3 Tbsp coarse Hawaiian sea salt (alaea if you can find it)
• Banana leaves (optional but righteous)
• Steamed rice and shredded cabbage, to serve

Cook Sequence

1. Score the fat cap crosshatch. Season with the salt — that is the entire rub.
2. Smoke at 225–250°F until the bark sets, ~165°F internal, about 6 hours.
3. Wrap in banana leaves then foil or butcher paper. Continue until the bone wiggles free at ~203°F.
4. Rest one full hour, wrapped, in a cooler.
5. Shred, season with its own juices and a pinch more salt. Serve over rice — or fold in wilted cabbage.

Round Out the Plate

• Hawaiian Mac Salad — the plate-lunch essential
• Coconut Rice — sweet counterpoint to the smoke
• Grilled Pineapple Salsa — bright and smoky