Three Ways To Make It A Hawaiian Thanksgiving

Kalua Pig – A Turkey Alternative for Your Thanksgiving Feast

Looking to change it up this Thanksgiving? Why not host a Hawaiian-inspired get together. 

1) Open Your Door

Invite those who may not be able to make it home for the holiday to feast with you and yours. For some friends, home is across the country or in another country and the steep airline fares this time of year make it cost prohibitive to travel. Consider welcoming them into your home. 

Years ago, when I was a poor college student living away from family for the first time and unable to fly home to Hawaii for Thanksgiving, my friends and their families took me in. It warmed my heart and to this day, our families are very close.

2) Prep and Talk Story

If hosting a large dinner party feels overwhelming, share the load. After all, what makes a holiday truly Hawaiian inspired is when all hands are involved. Considering inviting your guests to come early to join in preparing the Thanksgiving meal. Gathering in the kitchen or around a prep table to chop and mix offers a wonderful opportunity to talk story and enjoy each other’s company. The party doesn’t need to start once the meal is already plated.

Or make it a Thanksgiving potluck. As the host, you can offer to prepare the entree (see recipe in next section). Each guest can bring an appetizer, side or dessert, offering everyone a chance to try new dishes and share family favorites.

3) Swap Turkey for Pork

Instead of going it traditional with the same turkey recipe, try kalua pig instead.

I grew up eating kalua pig. A salty shredded pork dish, usually eaten with rice and, if you're lucky, lomi lomi salmon. I miss it now that I've moved to California.

Whenever I have the craving for some kalua pig, I whip out Hawaii's Best Local Dishes by Jean Watanabe Hee. This cookbook boasts the best kalua pig recipe that I've seen. The dish turns out perfect every time I make it. A little taste of home.

The directions say to rub the sides of a pork butt (which I don't always see in my supermarket) in Hawaiian salt (which I don’t always have on hand) and liquid smoke. Then, place the butt in ti leaves (which I don't grow in my backyard here) and secure with string (which I never have on hand). Then, place it in the oven.

Here's my mainland version:

Ingredients:

4 to 6-pounds pork shoulder

2 to 3 Tablespoons kosher salt

2 Tablespoons liquid smoke

aluminum foil

Place pork shoulder on a tray. Rub all sides of pork shoulder with kosher salt and liquid smoke. Place shoulder on aluminum foil and seal well so no steam escapes. Place the prepared shoulder in a shallow roasting pan and roast in a preheated 450-degree oven. After 1 hour, reduce heat to 400 degrees and cook 3 to 4 hours longer or until done. Transfer to a serving dish and shred the meat with two forks. The meat should fall apart upon touch.

I love it because the recipe calls for few ingredients and requires little prep. Within a few minutes, I can stick the prepared pork in the oven and forget about it for 4 hours. The oven does all of the work.

Oh, and the smell. The scent of slowly cooking pork pervades my entire kitchen and adjoining living room.

You will be tempted to sneak a peek, but resist the urge. Let it be because the result is salty pork goodness. Enough for your Thanksgiving feast. Or many meals for a couple of two. We enjoy ours with King's Hawaiian sweet rolls.

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