Buy FRESH Kalua Pork and Hawaiian foods for your very own luau party. Order now, we cook it now! Kalua-style means that food is cooked for long hours wrapped inside banana, ti or luau leaves. The meat is wrapped in banana leaves and slow-cooked for 8 to 24 hours depending on the size using Kiawe wood and banana stumps. The long cooking time at a low temperature thoroughly saturates the meat with our special spices and guarantees a tender, juicy meal. Not too spicy with just a hint of salty, smoked taste.

Kalua pork is a traditional Hawaiian dish made by slow-cooking pork, usually a whole pig, in an underground oven called an imu. The pig is seasoned with sea salt and wrapped in banana leaves before being cooked for several hours. The result is tender, smoky, and flavorful pulled pork that is often served at luaus or other Hawaiian gatherings. It’s a beloved dish that captures the essence of Hawaiian cooking and culture.

Kalua turkey is a variation of the traditional Kalua pork, where instead of pork, turkey is slow-cooked using the same method. The turkey is seasoned with sea salt and wrapped in banana leaves. It is then slow-cooked, often in an underground oven (imu), or in a modern oven to replicate the traditional cooking process. The result is a tender, smoky, and flavorful turkey with a unique taste, often served at Hawaiian feasts or luaus as a delicious alternative to the traditional Kalua pork.

If you are love of chicken, we also offer another variation: Kalua Chicken.

Preparation: Thaw in the refrigerator, microwave or under cold running water. For heating, use a double broiler or a chafing dish with sterno flames. Add a few teaspoons of water per pound of meat and steam for 15 to 20 minutes, stirring occasionally. If using a microwave, add a few teaspoons of water per pound of meat and heat for one and half minutes per pound, stirring occasionally. On the stove, add a few teaspoons of water per pound of meat and heat until warm, stirring occasionally. 45 day shelf life chilled and 6 months frozen.