OVEN KALUA PORK
Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
Provided by Ben S.
Categories Meat and Poultry Recipes Pork
Time 5h30m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
- Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.
Nutrition Facts : Calories 251.4 calories, Cholesterol 74.4 mg, Fat 18.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 1494.8 mg
OVEN ROASTED KALUA PIG
This recipe comes from a recipe book called "Kona on My Plate". It serves well with a salad called DaKine Macaroni Salad (also from "Kona on My Plate").
Provided by BeckyF
Categories Pork
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix salt, Worcestershire sauce, shoyu, ginger, garlic and liquid smoke.
- Place pork roast on ti leaves.
- Rub pork roast with marinade and let stand 1 hour.
- Fold ti leaves over to enclose pork, then wrap in aluminum foil.
- Place in roasting pan and bake in a preheated 325F oven for four to five hours until done.
- Unwrap, shred and serve.
KIT'S OVEN STYLE KALUA PIG
I make this once a year for my birthday. It is part of my yearly birthday party dinner. I make it the day before then I just have to warm it up the day of.
Provided by Vanessa "Nikita" Milare
Categories Beef
Time 5h10m
Number Of Ingredients 9
Steps:
- 1. In a small bowl combine the first 6 ingredients & mix well. Heat oven to 375F.
- 2. Then wash the leaves & remove the fibrous part of the veins.
- 3. Then line a 13x9x2 inch baking pan with the leaves. Radiating from the center & extending about 10 inches out of the pan.
- 4. Then place the pork butt in the center of the leaves, then rub with the soy sauce mixture & a few drops of the liquid smoke.
- 5. Then fold over the leaves over the top of the pan & crimp the edges of the pan.
- 6. Make sure to tie the roast covered with the leaves with string.
- 7. Bake for about 5 hrs & shredded the pork before serving.
OVEN KALUA PIG
Another recipe I found searching for Pacific Islands part of the ZWT Event. Found this at Hawaiinrecipes.org. This states it serves 6, but that would be with a bone-in roast, other wise a 3 lb boneless roast would serve much more.
Provided by diner524
Categories Pork
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks.
Nutrition Facts : Calories 503.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1010.4, Protein 42.5
OVEN-STYLE KALUA PORK OR PIG
The mother of all invention is need. Having retired after a lifetime in Hawaii and moving to Arizona, I had to figure out how to make the foods that we were familiar with. With Kalua Pig, think of an uber moist, tender, juicy, salty, smoky pulled Pork, but WAY BETTER. This dish freezes beautifully. I normally make at least a 3-4 pound Pork Butt for us two; portion it all off as ½ cup per serving, pack & freeze.
Provided by kaneohegirlinaz
Categories Meat
Time 4h5m
Yield 1-8 lbs.
Number Of Ingredients 4
Steps:
- Each Pork Butt weighs in differently. For each pound of Pork use: ½ tablespoons Salt & ¾ tablespoons Liquid smoke (I use Hawaiian Salt and the Mesquite Flavor liquid Smoke, that tastes more like the real thing).
- Pre-heat the oven to 500?.
- Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Sea Salt .
- Wrap the meat, Burrito style, in your leaves and then in Heavy Duty Foil.
- Place in a baking pan/dish and cover tightly with more foil.
- In it goes to the oven for 30 minutes, then reduce the heat to 325?.
- Bake for an additional 3 ½ hours.
- Allow to cool, unwrap and discard the foil and leaves (save any juices).
- Shred the meat how you like, either by hand or using two forks, combining it with those lovely juices.
- Serve warm, the way we do in Hawaii, with steamed White (or Brown) Rice. MMM! ONO!
- **Cook's Note: Banana Leaves can be found in Ethnic markets in the freezer section. Of course, if you're lucky enough to find Green (not multi-colored) Ti Leaves, that would make it truer to the Imu-Cooked (underground pit-oven) Kalua Pig.
Nutrition Facts : Calories 1007, Fat 71.2, SaturatedFat 24.7, Cholesterol 299.4, Sodium 7253.1, Protein 85
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