Gavin and I got back from Oahu last Tuesday night and had a wonderful time. We went snorkeling with turtles, swam with dolphins, watched sunsets, drove around in a yellow jeep, went to a luau, had a sea-side burial for my father in-law, laid on the beach, spent time with Gavin’s mom and sister, ate great good and enjoyed the time away.

We had so much fun, we decided to bring the island home with us and host a luau for my parents and sister and matt. It was a great time and we enjoyed having yet another excuse to spend time together. On the menu was:

  • Kalua Pig
  • Fried Rice
  • Fresh Pineapple
  • Fresh Coconut
  • Macadamia nuts
  • Hawaiian Sweet bread
  • Pina Coladas
  • Maui Sweet Onion and Luau BBQ Hawaiian Chips

For Dessert

  • Mauna Loa Chocolate Covered Macadamia nuts
  • Kona Coffee
  • Pineapple
  • Shortbread

Everything was so yummy, the decorations were great, especially a beautiful flower arrangement by my mom and straws that have umbrellas on them. But today, let me share with you the easiest and most YUMMY kalua pig recipe. After reading a few recipes, this is what I did:


5-7 lbs of Pork Shoulder Butt (not the ACTUAL butt, that is called the rump)

2 t Black Hawaiian Salt (I could only find it at William Sonoma)

2 T Hickory Liquid Smoke

5 unpeeled bananas

Remove fat from pork and discard. Put pork in a crock pot and rub salt all over it. Pour liquid smoke on and rub it all in. Put the bananas on top in their peel and everything. Put the lid on. Turn it on low for 17-24 hours, turn over half way. Pull out bone and shred with two forks and drain off some of the juice. Eat and enjoy!!

It is intended to be salty. I served it with Pineapple and Pineapple fried Rice, which complemented it wonderfully. Gavin LOVED it and it keeps getting better as the days go on. It seriously was better than what we had at the Luau in Oahu. YUM