Samoan Fire Roasted Pork (Kālua Pig)

Kālua Pig, also known as Samoan Fire Roasted Pork, is a traditional Polynesian dish that is cooked underground in an imu, or earth oven. This cooking method gives the pork a smoky and tender flavor that is truly unique to Polynesian cuisine.

Gluten Free Dairy Free Main Course Polynesian Polynesian Cuisine Pork Traditional Cooking
Samoan Fire Roasted Pork (Kālua Pig)

Ingredients

  • 1 whole pork shoulder, about 5-6 pounds
  • 1 tablespoon Hawaiian sea salt
  • 1 tablespoon liquid smoke

Instructions

  1. Prepare the imu by digging a pit and lining it with rocks. Start a fire in the pit and let it burn until the rocks are hot.
  2. Season the pork shoulder with the Hawaiian sea salt and liquid smoke, rubbing it into the meat.
  3. Wrap the seasoned pork in ti leaves or banana leaves, then wrap it in several layers of heavy-duty aluminum foil.
  4. Place the wrapped pork on top of the hot rocks in the imu, then cover it with more ti leaves or banana leaves and a final layer of burlap or a tarp.
  5. Cover the entire imu with dirt, burying the pork completely, and let it cook for 8 hours.
  6. Uncover the imu, carefully remove the pork, and shred it using two forks.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
8 hours
Total time:
8 hours
Cooking method
Underground oven (imu)

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
0g
Fat
22g

Supplies

Shovel Rocks Heavy-duty aluminum foil Ti leaves or banana leaves Burlap or tarp

Tools

Fire starter Grill gloves

Serving suggestions

Serve the Kālua Pig with steamed white rice, macaroni salad, and grilled pineapple for a traditional Polynesian feast.

Tips & tricks

For an authentic taste, consider using kiawe wood for the fire in the imu, as it imparts a distinct smoky flavor to the pork.

Cost

$20