Kalua pork is a traditional Hawaiian dish made from pork that is slow-cooked in an underground oven called an imu. The cooking process involves seasoning the pork with sea salt and sometimes liquid smoke, then wrapping it in banana leaves or ti leaves before placing it in the imu. The heat from the hot stones and the steam from the leaves tenderizes the meat, resulting in a flavorful and juicy dish. This method of cooking has been used for centuries in Hawaiian culture, often served at luaus and special gatherings. Kalua pork is typically shredded and can be enjoyed on its own or as a filling in dishes like tacos or sandwiches.