When in Hawaii, many people want to enjoy local cuisine at an oceanside luau. For lunch or dinner, that means indulging in regional produce like pineapple, as well as the much-loved classic—kalua pork. Here is a guide to this unique meat that might make your mouth water.

What Is Kalua Pork?

Kalua pork gets its name from the Hawaiian word kalua that means to cook in an underground oven. Authentic kalua pork dinner is made in an imu, an underground oven built out of a pit that is lined with hot rocks and wood. Hawaiian chefs wrap pork and vegetables in banana leaves and then place them in the pit to cook for several hours. This method preserves the moisture and smokey flavor, making the pork tender and easy to shred.

Where Does Kalua Pork Originate? 

When settlers moved to Hawaii between 300 and 500 A.D., they brought livestock and plants to make the islands more hospitable to humans. Pigs were important, and people rarely ate them because there were so few animals available.

Instead, pork was reserved for higher class individuals who were celebrating happy occasions. Because of longheld kapu laws, women couldn’t enjoy the meat, or they would commit a capital offense that could result in death.

As pigs became more common in Hawaii, they lost value and residents didn’t need a celebration to enjoy pork dinner. Today, tourists and locals enjoy kalua pork prepared in traditional imus at luaus and barbecues across the islands.

If you’re ready to try Kalua pork, head to Experience Nutridge in Oahu, HI. The estate is the perfect host for large groups and intimate dinners if you’re looking to have a truly Hawaiian experience. Call the Honolulu-area location at (808) 531-5050 or visit the website for more information on the macadamia nut plantation’s private luaus that include menus catering to many dietary restrictions.