Oven Kalua Pork 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 PORK - A SIMPLE OVEN RECIPE

Steps:

• Heat oven to 300 degrees
• Season pork liberally on all sides with salt and pepper. (Be generous, you're seasoning a lot of meat!) Place on aluminum foil of a large enough size to completely wrap the roast. Pour liquid smoke over roast and seal foil tightly.
• Place pork roast in a roasting pan fat side up. Add stock to pan and place in oven for four hours.
• Remove, shred with forks and serve over rice using pan juices as a sauce if desired. Optionally, garnish with thin-sliced scallions.
• Serve piping hot and enjoy!

OVEN KALUA PORK

Steps:

• Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
• Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

OVEN KALUA PORK

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.

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.

OVEN KALUA PORK

Steps:

• Make several slashes on the surface of the pork butt.
• Rub with salt, then liquid smoke.
• Lay out 4 ti leaves on the aluminum foil.
• Place pork on leaves and wrap them around the pork.
• Cover with remaining leaves in the opposite direction until pork is completely wrapped.
• Fold the foil tightly around the pork to make a watertight seal.
• Place in a large roasting pan filled with two inches of water and cover pan tightly with foil.
• Bake at 350° for 1 hour.
• Then lower temperature to 325°; cook until tender (about 3 to 3-1/2 hours).
• Unwrap pork from package and shred before serving.

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.

OVEN-SMOKED KALUA PORK

Steps:

• Preheat oven to 400 degrees F.
• Place pork roast fat side up in a roasting pan.
• Combine Liquid Smoke and water and pour over meat.
• Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
• Let cool slightly, then shred.