Kalua Pork
Delicious slow-roasted pork that has be hand rubbed with sea salt
wrapped in ti plant leaves, and slow smoked

Maui Pork
Lean boneless pork shoulder
With onions, green peppers, garlic, ginger, celery and brown sugar

Traditionally, the pig was cooked in an underground pit and served in plaited baskets made of coconut fronds or on large banana leaves. The shredded pork was just as tender and moist as a pork butt roasted in an electric or gas oven.

To build an imu, a lua or round pit, about 2 feet to 4 feet deep with sloping sides, is dug into the earth. The diameter and depth of the lua will match the amount of food to be cooked. The pit must be large enough to contain not only the food, but the rocks and the vegetation.