Kalua Pig

From the 2002 KLO dinner — Hawaiian Luau

Kalua Pig

This recipe originally called for a 6 lb pork butt to be baked in the oven using liquid smoke for flavor. Bryan modified the recipe to use pork tenderloin, omitted the liquid smoke, and slow cooked it on a smoker grill.

• 4 lbs pork tenderloin (approximate, this will be several pieces)
• 2-1/2 Tbsp kosher salt
• banana or ti leaves
• mesquite chips

Fill the smoker grill’s burner pan with charcoal and light. While this is burning to coals continue with preparations.

Fill a 1 quart container with mesquite chips and fill with cool tap water. Let set until the grill is ready.

Open the banana leaves up and overlap 3 or 4 whole leaves to cover a 3′ x 2′ area (approximately). Sprinkle the pork with salt. This will appear to be oversalted when done. Place the pork near one end of the banana leaves. Roll the end of the leaves over the pork and then tuck the sides in. Finishing rolling up to make a relatively tight package.

When the charcoal is ready, drain the wood chips and place on the hot coals. Working quickly before the wood starts to burn, place the water pan in the grill and fill with water. Then place a grill mesh in place and put the wrapped pork on it, and cover the grill.

Check the grill after 2 hours for sufficient charcoal and water. After the first two hours, check every hour. This took a bit longer than 4 hours to cook.