No Hawaiian luau would be complete without Kahlúa pig. Traditionally, a whole pig is prepared and buried in the ground, and left to slowly cooked for hours in an imu, or pit. The smoky coals get trapped in an sealed hole, where the smoke has no where to go but inside the food that is wrapped in banana or ti leaves. These elements add flavor. By adding a smoked brew to this recipe, the need for a big hole in the backyard is no longer essential, as your kitchen oven can hold the heat and a seal on a Dutch oven holds moisture in, as the pork is still wrapped. The resulting pork is tasty and finger lick’en good!
Preheat the oven to 225°F | 107°C. Using a 12-quart stock pot, Dutch oven or slow cooker (Crock-Pot), coat the bottom and sides with a thin layer of olive oil. Next, arrange the banana leaves in a bed overlapping each other, and then center the piece of pork on top. Season the pork with the salt, and wrap the leaves to cover. Pour the smoked beer into the pot and seal tightly with aluminum foil. Top with the lid to keep all the liquid in the pan. Place the pan in the center of the oven and roast for 8 – 10 hours (or turn on the slow cooker and cook on high for 6 – 8 hours).
The finished meat should fall apart to the touch, but still be able to hold its shape. Remove the pork (and leaves) from the cooking pot and set onto a serving dish, rewrapping it with the aluminum foil to keep warm. Place the cooking pot back on the stove over high heat and reduce the beer/drippings to a medium-thick syrup, about 6 – 10 minutes. While the drippings cook down, unwrap the pork. Then, using two forks, flake out the meat into medium-sized shreds | chunks. Pour the reduced liquid over the top and toss to evenly combine over the meat. Keep the meat warm until ready to serve.