Kalua Pig Recipes

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

KALUA PIG - SHREDDED PORK LIKE SERVED AT A HAWAIIAN LUAU

Steps:

• Trim any excess fat from the roast.
• Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.)
• Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .
• Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves, however, can often be obtained from your local florist especially on the West Coast).
• Tie the leaves securely with twine.
• Roast in a 325 F to 350 F oven for about 45 minutes per pound. When the meat is done, remove the ti leaves, the banana leaf (or bananas) and shred the pork.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

KALUA PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

KALUA PORK

Steps:

• Cut deep slices in pork, make criss cross pattern.
• take handful hawaiian rock salt and rub it into the meat, making sure to get into the slices.
• drizzle one bottle of liquid smoke over pork, making sure it gets into cracks.
• sprinkle garlic and pepper over top of pork.
• lay onion rings on top.
• slice bananas into halves or thirds and lay on top of pork and in cracks.
• put a little water on bottom of pan.
• cover tightly with foil and slow bake over night at 250 to 300 degrees.
• when done, remove onions and bananas and shred meat.

KALUA PORK

Steps:

• Preheat oven to 350 degrees F.
• After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

KALUA PIG

Steps:

• Heat oven to 500 degrees. With a sharp knife, score pork on all sides. Mix paprika and salt together, and rub seasoning evenly over pork.
• Wrap shoulder as completely as possible with large collard leaves and secure with butchers' twine. Place roast in center of a large sheet of tinfoil, and gather foil up and around roast. Put an additional sheet or two of foil over roast as necessary, so it is completely wrapped.
• Place pork shoulder on a rack in a roasting pan measuring 9 by 13 inches, and pour an inch of water into pan. Transfer pork to oven, and cook for half an hour. Reduce temperature to 450 degrees, and cook for 4 hours, adding more water every half-hour if necessary.
• Remove pork from oven, and let rest 10 minutes. Transfer to a pan or a large platter with sides steep enough to collect juices. Unwrap tinfoil, and remove wrapping of cooked greens. With your fingers, pull pork off and shred it. Serve with a bowl of cooking liquid and poi, for dipping.

KALUA PIG

Steps:

• Preheat oven to 500°F.
• Lay 2 sheets of foil (each about 1 foot long) on a work surface with long sides overlapping by about 4 inches.
• Cut 2 (12-inch) lengths from banana leaf and center 1 on foil.
• Put pork on banana leaf and sprinkle with salt and liquid smoke.
• Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long).
• Crimp edges of foil tightly to form a packet and put in a large roasting pan.
• Add 1 inch of water and cover pan tightly with more foil.
• Bake pork in middle of oven 4 hours.
• Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl.
• Serve warm.

KALUA PIG

Steps:

• Preheat oven to 500°F.
• Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inches of water and cover pan tightly with more foil.
• Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.