Hawaiian Kiawe Smoked Kalua Pig (2lb)

You can’t have a lū‘au without this favorite! Instead of roasting a whole pig in the traditional imu (underground oven), we add banana leaves and kiawe wood to the oven and roast slabs of pork butt to give the authentic smoky flavor. Cooked slowly for hours, it emerges tender, juicy and full of flavor. This shredded pork dish resembles pulled pork or carnitas but stands alone—no sauces to distract from the salty, smoky taste.

Vacuum sealed for freshness. See below for storage and heating instructions.

Total Shipping Weight includes Ice Packs and Shipping materials. Please email or call if you want to select a specific delivery date. Catering@myhighwayinn.com &/or 808 369 8846. The product will arrive partially thawed. Refrigerate immediately and consume within 2-3 days.

Product Weight approximately 2.1lbs - will vary.

Pua'a, or pigs, were brought to the Hawaiian Islands by the Polynesians. Kālua pork is another favorite imu dish (underground oven), with a smoky flavor from the banana leaves and hot lava rocks used in the underground oven. Traditionally, a whole pig is cooked in the imu, but pork butt or shoulder is generally used for modern preparations and slow-roasted for several hours in the oven.

SHIPS WITHING HAWAII ONLY (Click HERE for Mainland Shipping)

We offer overnight shipping Monday thru Wednesday. Cut-off is noon the day prior for next-day shipping. Orders that arrive after noon on Wednesday will be shipped the following Monday or Tuesday. 

STORAGE & HEATING

To store: Ships vacuum sealed; do not remove from bag until ready to eat. Product may arrive partially thawed; refreezing is not recommended if product has thawed partially or fully. Refrigerate or freeze immediately upon receiving. May be stored in the refrigerator up to 3 days or freezer 1 month.

Preparation:

Step 1: Defrost product in bag. (May take up to 2 days to completely defrost from fully frozen. Product may be reheated while partially frozen but will impact reheating times.)

Step 2: Cut a vent slit (approx. 1 inch) in vacuum bag.

Step 3: Set bag on a microwave-safe plate.

Step 4: Microwave on high for 10 minutes. Use vent slit to insert thermometer and check temperature; center of meat should be 160°F. If not fully reheated, continue microwaving in two-minute increments until 160°F in center.

Step 5: Carefully cut bag open (watch out for escaping steam) and transfer contents to a serving dish, including any juices. Meat may be compacted together when removed from the bag; separate with tongs or two forks before serving.

Step 6: Kau kau time! Kāhea ʻai! Time to eat! Come and get it!