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Recipe for :

Aunty Leilani's Oven Kalua Pork

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking.

History of the Luau

In old Hawaii a luau meant a lavish food extravaganza to fete royalty, foreign dignitaries, powerful chieftains, or hundreds of guests at important weddings, christenings or birthdays.

Luaus often lasted for days and required an incredible amount of preparation. Guests sat on mats on the ground, with food piled high in calabash bowls in front of them.They ate a bit, danced a bit, drank a little and sang a lot. A rollicking shared experience . . . a feast of aloha.

Today the luau is a major visitor attraction and dozens are held daily throughout the islands. Needless to say, some preparations have been streamlined, although the traditional roast pig and other authentic delectables are still served.

Now with these dishes on the menu we are ready to set the scene. If you can't get to Hawaii then organize your own group at home. Remember . . . a Hawaiian luau is a fun affair . . . casual, informal, abounding in merriment. No age barrier here. The crowd is mixed, Island-style. Here, at Hub-UK you will find everything you need to have your own Luau!

Send any questions you have to Mrs Susie - click here.


4 to 5 lbs pork butt
1 tbspn liquid smoke
2 1/2 tbspn Hawaiian salt (sea salt)


  • Preheat oven to 325ºF.
  • Rub pork with liquid smoke and 1 1/2 tablespoons of the Hawaiian salt.
  • Wrap pork in foil and seal completely.
  • Place pork in roasting pan and bake for 5 hours.
  • After baking, slice pork, sprinkle with the remaining Hawaiian salt.

Serves 10

Mrs Susie