3-INGREDIENT KALUA PORK (INSTANT POT OR OVEN)
Kalua pork (also called kalua pig) is a popular Hawaiian dish you can easily make at home in the oven or with an Instant Pot (or any pressure cooker). 3 ingredients, super easy! Cook, shred, and eat with rice ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 1h40m
Number Of Ingredients 4
Steps:
- Cut the pork butt into 3 pieces:
- Press the "saute" button on the Instant Pot. When the pot is hot, add a little oil and brown the pork pieces on all sides. Remove pork onto a plate and turn off the Instant Pot.
- Add the water to the Instant Pot. Stir to scrape up all the brown bits (that's the good stuff!) on the bottom of the pot.
- Add the liquid smoke and sea salt, and stir to mix.
- Place the pork pieces back into the Instant Pot. Cover and select the 'High-Pressure." Cook for 90 minutes. Allow pressure to release naturally. This is what the Kalua Pork looks like right after it's finished cooking:
- Remove the pork to a bowl. Pour the remaining pork drippings/juice into another bowl.
- Shred the pork, and add back as much juice as you'd like to keep it moist and tender. Traditional way is to shred the Kalua Pork super find, but people like to keep chunkier pieces of pork. Either way is delicious.
- Serve hot! With a bowl of rice ^_^
LOGAN'S SMOKED BOSTON BUTT KALUA
If you have never tried Kalua Pig before, you are really missing out on one of Hawaii's favorites at any Luau. I had this for the first time in 1981 at my first Luau. It was fantastic. This is my darn right delicious twist made with Boston Butt and smoked in my own backyard. It doesn't get much better than that. Cooking with...
Provided by Sherri Williams
Categories Pork
Time 7h45m
Number Of Ingredients 11
Steps:
- 1. Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container.
- 2. Pierce pork all over with a sharp knife. Stick slices of garlic along with marinate down each whole. Rub remaining marinate all over pork. Cover and marinate overnight.
- 3. Prep smoker to 250-275 degrees.
- 4. Completely wrap pork with damp banana leaves. Wrap pork in foil tightly.
- 5. Smoke for 3 hours, poke holes just though the foil on top and sides. This will allow the pork to get additional smoking. Continue to smoke for 4-4 ½ hours.
- 6. Remove pork from foil and banana leaves, on middle rack in oven and broil on high for 5 minutes or so to brown the skin.
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
KALUA PIG IN THE SMOKER
Steps:
- With a sharp knife, make several shallow long cuts along the roast. Rub with salt and liquid smoke. Wrap with banana leaves until completely covered. Tie securely with twine. Cover with aluminum foil and place it in the refrigerator overnight.
- The next day, remove foil and place it in a shallow pan with water. Place in smoker at about 220 F for 6 to 8 hours.
- When done, remove leaves and shred pork. Traditionally this is served with poi and sweet potatoes , but it's great on a sandwich too.
Nutrition Facts : Calories 814 kcal, Carbohydrate 0 g, Cholesterol 260 mg, Fiber 0 g, Protein 70 g, SaturatedFat 21 g, Sodium 2531 mg, Sugar 0 g, Fat 57 g, ServingSize Serves 6, UnsaturatedFat 0 g
KALUA SMOKED BOSTON BUTT
Steps:
- Combine garlic, olive oil, parsley, pepper flakes, sea salts, and onion in a small container. Pierce pork all over with a sharp knife. Stick slices of garlic along with marinate down each whole. Rub remaining marinate all over pork. Cover and marinate overnight. Prep smoker to 250-275 degrees. Completely wrap pork with damp banana leaves. Wrap pork in foil tightly. Smoke for 3 hours, poke holes just though the foil on top and sides. This will allow the pork to get additional smoking. Continue to smoke for 4-4 ÃÂÃÂÃÂý hours. Remove pork from foil and banana leaves, on middle rack in oven and broil on high for 5 minutes or so to brown the skin. serve with pineapple slaw
SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
KALUA PIG IN A SLOW COOKER
This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.
Provided by KIKUKAT
Categories Meat and Poultry Recipes Pork
Time 20h10m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 243.2 calories, Cholesterol 82.4 mg, Fat 14.7 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 714.6 mg
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