Real kālua pig comes out of an imu, an underground oven of hot stones and banana leaves, after a whole day. This is the home version that every local family actually makes: pork butt, Hawaiian salt, liquid smoke, and a long slow oven. Three ingredients, no shame.
Serve it with rice and cabbage, fold it into a plate lunch, or pile it on a sweet roll. Leftovers become kālua fried rice, which some would argue is the real point.
