Making your way across the beaches of Kaua'i (a small Hawaiian island off the Coast of Hawaii) on a sandy track. You find a vista of turquoise water, white sand and a bristle of palm trees on the horizon. Riding the waves of a cool trade winds and the aroma of pineapples and bananas, you arrive at Kalua Beach.

To maintain even heating and to retain the meat's natural moisture. The meat is covered with more layers of vegetation such as ti and banana leaves. Then covered with a layer of soil at least several inches deep ensuring that no steam escapes. The layers of vegetation covering the food must extend past the edges of the pit to ensure the food. Is not contaminated by the soil it is buried under. The meat is then left to cook in the pit for several hours. When the meat is fully cooked, it is removed from the imu and shredded. Modern adaptations to the traditional cooking method include the use of wet burlap material as a substitute for the vegetation. Or to reduce the amount of vegetation needed. And also the use of non-galvanized steel chicken wire. Or mesh wrapped around the food to aid in its removal when cooked. The characteristic flavor of kālua pig is imparted by the smoke from the hardwood. But more importantly the use of ti leaves to wrap the meat. The flavor of the ti leaf is what differentiates kālua pig from other methods of cooking a whole hog slowly using a hardwood fire. (Source: en.wikipedia.org)


In ancient Hawaiian culture, Kalua is a traditional Southern Pacific island dish made out of pork wrapped in a banana leaf. And baked in a pit oven.

If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes. (Source: nomnompaleo.com)


Providing a ancient taste of the Hawaiian culture, Kalua is an ancient method of braising meat in an underground oven. It is a ancient dish eaten by people all over the islands. Especially in the area of Hawaii called Puna, with a mass of lava bubbling below ground. The main ingredients are pork, taro leaves, coconut milk, and water.

The high point of any luau happens when a banana-leaf-covered pig is unearthed from a fiery pit. Kalua is Hawaiian for “to cook in an underground oven,” and the elaborate technique rewards patience with tender results (think absurdly succulent pork). To reproduce the ritual on a smaller, more manageable scale, look to your trusty slow cooker. After eight hours, the smell of the most delicious pulled pork may inspire everyone to hula around the slow cooker. (Source: www.ricardocuisine.com)


Leave your oven preheating for up to 20 minutes. Line the bottom with tin foil and put a baking tray on it. Then add enough H2o to make a shallow layer of H2o, and a layer of foil. Place your roast on the tin foil on the baking tray. And make sure the tin foil folds over on itself to fit the crock. Finally, place the whole thing in a sealed steamer or lid, and place the whole thing in a slow cooker.



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