Main Dish

Kalua Pork

Wilson Winery

1960 Dry Creek Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2019
  • RECIPE BY: Chef Pete Coleman
  • YIELD: Serves 6
  • PAIRS WELL WITH: Wilson Winery 2017 Zinfandel, Dry Creek Valley

Kalua pig is a popular dish in the South Pacific served at luaus, where a whole pig is smoked in a sand pit with sea salt, banana leaves and koa wood. This simple method mimics the smoked flavor by using natural liquid smoke and the results are an easy, mouthwatering, juicy pork recipe that anyone can make at home.

  • 8 pounds pork butt
  • 4 tablespoons Hawaiian salt
  • 4 tablespoons liquid smoke, plus a few drops
  • 8 to 12 large ti leaves, ribs removed
  • 2 cups room-temperature water
  • 2 cups boiling water


Preheat the oven to 350°F.

Score the pork on all sides with 1/4-inch-deep slits, spacing them about 1 inch apart. Rub the pork with 3 tablespoons of the Hawaiian salt, then rub with the 4 tablespoons liquid smoke. Wrap the pork completely in the ti leaves, tie with kitchen string and wrap in aluminum foil. Place the meat in a shallow roasting pan with the 2 cups room-temperature water and roast for 4 hours. 

In a large bowl, dissolve the remaining 1 tablespoon Hawaiian salt in the 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and transfer to the water-salt mixture. Let stand for a few minutes before serving.

Wilson Winery

1960 Dry Creek Road
Healdsburg, CA 95448