Aloha Feast
Hawaiian Kalua Pig or Chicken with a Bounty of Sides
Embark on a culinary journey to the shores of Hawaii as we explore the vibrant flavors of Kalua Pig or Chicken, paired with an array of delectable sides. Traditionally cooked in an underground imu pit, Kalua is a beloved Hawaiian dish known for its succulent, smoky flavor and tender texture. But fear not, you don’t need to dig a hole in your backyard to enjoy this island favorite! In this recipe, we’ll show you just how easy it is to recreate the magic of Kalua in your own kitchen, using simple cooking methods that yield mouthwatering results. From tender shredded pork or chicken to an abundance of savory sides, get ready to savor the taste of Hawaii in every bite, all without breaking a sweat—or digging a hole. Let’s dive in and discover the secrets to mastering Kalua at home!
Hawaiian Kalua
Ingredients
Protein
- 1.5 lb pork butt or chicken thighs [1]
Culinary Spice Kit
- 1 pouch Smoked Alderwood sea salt, smoked paprika, Hawaiian black lava salt, garlic
Instructions
Prepare the Meat
- Cut the meat on all sides with 1/4- inch-deep slits about 1 inch apart.
- Rub the meat on all sides with the Kalua spice blend.
Cooking Option 1 - In the Oven
- Preheat the OVEN to 270°F.
- Line a roasting pan with aluminum foil. If using chicken without skin, add 2 tbsp oil.
- Place the meat in the center. Add 1/4 cup of water. Cover the pan tightly with aluminum foil.
- Roast the chicken for about 2 hours or the pork for 4-5 hours until it is tender and easily shreds with a fork. If using pork, check every hour and add some water if necessary.
Cooking Option 2 - In the Slow Cooker
- Place the meat with 1/4 cup of water into the cooker. Cover with the lid.
- Cook on low for 4-10 hours or until the meat is tender and shreds easily.
Shred the Meat
- Once cooked, remove the meat. Shred the meat into smaller pieces by hand or with two forks.
Serve
- Serve Kalua with your choice of traditional Hawaiian sides. Enjoy!
Notes
