Kalua pig is perfect for a party, as it takes just minutes of hands-on preparation and is absolutely delicious. Many recipes call for removal of all fat before cooking the pork but this is not a good idea. Fat is essential—it both lubricates and flavors the meat. Most of it is released during cooking and what remains can easily be removed.
Wine recommendations: With its rich, voluptuous smokiness, this Kalua Pig recipe needs a beverage with lively acid that won’t turn flabby on the palate; moderate bubbles keep the palate refreshed. For a still wine, try Viu Manent 2009 Colchagua Valley Sauvignon Blanc. Muralhas de Mancoa Vinho Verde, with its low alcohol and hint of effervescence, is also a good choice. If you prefer red, Copeland Creek 2005 Pinot Noir from Sonoma has a light, delicate, ethereal quality that engages beautifully with the pork. Maui Brewing Company’s Bikini Blonde Lager highlights the smoky quality of the meat.