Hawaiian Imu Pig Roast Times
An imu is an underground oven: stones heated in a fire for 2–3 hours, the pig wrapped in banana and ti leaves, buried and steamed for 6–8 hours.
An imu is an underground oven: stones heated in a fire for 2–3 hours, the pig wrapped in banana and ti leaves, buried and steamed for 6–8 hours. Times vary widely with the pit, so start early and probe.
Hawaiian Imu by party size
| Party | Pigs (dressed) | Cook time | Charcoal |
|---|---|---|---|
| 30 guests | 1 × 30 lb | 6–8 h | — |
| 50 guests | 1 × 45 lb | 6–8 h | — |
| 75 guests | 1 × 70 lb | 6–8 h | — |
| 100 guests | 1 × 90 lb | 6–8 h | — |
| 150 guests | 2 × 68 lb | 6–8 h | — |
| 200 guests | 2 × 90 lb | 6–8 h | — |
| Cook time (Hawaiian imu (underground)) | 6–8 h |
How we calculate
- Pork eaters = guests minus those who skip pork. Dressed weight = eaters × pounds per guest, rounded up to 5 lb.
- Above 100 lb, or above the box size for La Caja China, the plan splits into two pigs: smaller pigs cook faster and more evenly.
- Live weight = dressed ÷ 64–75%. Thaw days use the USDA fridge rule of about a day per 4–5 lb, applied to a pig (our extrapolation).
- We leave out rotisserie and lechon times because we found no reliable published figures.
| Rule | Value | Source |
|---|---|---|
| Dressed weight per guest | 1 lb (full sides) to 1.5 lb (light sides) | NC Pork Council guide |
| Dressed vs live weight | 64–75%, about 70% typical | UMaine Extension |
| Best carcass size | 60–100 lb; bigger parties cook two | NC Pork Council guide |
| Open pit time | 1 hour per 10 lb dressed | NC Pork Council guide |
| La Caja China | 16 lb charcoal to start, 8–10 lb each hour, flip at 3 h, 3.5–4 h total; Model #2 holds about 85 lb | published recipes |
| Imu | 6–8 h plus 2–3 h to heat the stones | Hawaii guide |
| Safe temperature | 145°F plus 3-minute rest (whole cuts); shoulders and hams pull at 180°F+ | USDA |
Whole-hog numbers are rules of thumb; most come from pitmaster guides, not lab tests. Pig prices are our estimate of $2.50–4.50/lb dressed. Data as of Oct 2026. Full list of sources: How we calculate.
Related
FAQ
How long does a pig take in Hawaiian Imu?
6–8 hours for about 45 lb dressed.
What size pig for Hawaiian Imu?
For 50 guests about 45 lb dressed. Most pits handle 60–100 lb.
When is it done?
Whole cuts are safe at 145°F with a 3-minute rest (USDA); shoulders and hams pull best at 180°F or higher.
Do I need to brine the pig?
It is optional. Recipes use about 1.5 gallons of brine or mojo for a 50–60 lb pig, or inject about 1 oz per lb.