While we were in Hawaii, Jamie and I feel in love with Kalua pig. It's the Hawaiian version of pulled pork and it's great. They served it on nachos and on taro buns with BBQ sauce. Since I had the time, I made it last weekend and it was fab. I halved this recipe and it was still big enough for one dinner for three with BBQ sauce on a bun, one lunch for three in a grilled cheese, one dinner for two with nachos, and three lunches with BBQ sauce on a bun. So basically, it's a lot! It's totally worth it, though, because you can use it so many ways - and you'll save money on lunch for the week!
I made a pineapple barbecue sauce to go with it, but any BBQ sauce will work. I also served them on brioche buns instead of taro - it was great! The sweet, soft brioche bun was perfect with the rich pork and tart sauce. Yum yum yum.
Ingredients:
1 large banana leaf (I got these at Essex Street Market)
3 lb bonless pork shoulder, cut into 3 pieces
1 1/2 tbsp kosher salt
1 1/4 tbsp liquid smoke
