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 KALUA PIG
When you want a taste of Hawaii but can't dig an Imu in your yard and there are no KTA's or Star markets around.
Provided by Wenstar
Categories Pork
Time 8h5m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- -------OvenMethod-------------.
- Place Boston Butt in a roasting pan.
- Combine salt and Liquid Smoke and spread all over roast.
- Pour the water in the pan.
- Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
- Shred meat and serve.
- ---------CrockpotMethod------------.
- Place roast in crockpot.
- Mix salt and Liquid Smoke and spread over roast.
- Pour in water and cook on low heat for 8-10 hours.
- Shredd meat and enjoy.
- Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.
WHOLE KAHLUA PIG ROASTED IN A SAND ENCLOSED OVEN FOR A LUAU
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10h30m
Yield 25 to 40 servings
Number Of Ingredients 15
Steps:
- Dig a pit in the sand 2 feet deep and 6 feet in diameter. Add the river rocks and cover with enough of the wood to get the fire underway to heat the rocks. (You will add the additional wood as needed.) Start the fire (to heat the rocks to 800 degrees F). Add the metal panels on top of the fire to contain heat without smothering the fire.
- Using assistance place the gutted pig in the supine position on the stretcher-like platform and wrap the affixed chicken wire around to mostly secure the pig, but leaving enough room to be able to put the heated lava rocks inside the body cavity.
- Place some banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning.
- Protecting your face, hands, and body with proper gear and using safe equipment, remove enough of the metal panels from the fire to retrieve the heated rocks with fire safe tongs. Someone will use heavy fire mitts to hold the rocks in a pair of tongs, while the other person uses the ti leaves "brush" to dust off the ash. The rocks with the ash removed are then placed one-by-one in the cavity of the pig so it will cook from the inside out with dry heat. Place some additional banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning. The carcass of the pig is then closed with chicken wire and additional metal wire as needed to secure the chicken wire. Remove the attachments that have been holding the chicken wire to the stretcher. Transfer the pig to sit atop the metal panels of the imu, and use the additional ti leaves like aluminum foil, placing them dull side up, shiny side down in a cross configuration to steam the exterior of the pig with the moisture from the ti leaves.
- When the pig is cooked through, approximately eight hours, use assistance to remove it from the fire, let rest for 30 minutes, then carve it down. The cheeks of the pig should be reserved for the most honored guest.
OVEN KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h35m
Yield Makes 6-8 servings
Number Of Ingredients 4
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 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
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.
OVEN KALUA PIG
Make and share this Oven Kalua Pig recipe from Food.com.
Provided by Laniakea
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make several deep slashes around pork butt. Rub garlic powder and 1 tablespoon salt on pork.
- Pour on liquid smoke. Remove and discard most fat from pork skin.
- Add 1-1/2 cups water to roasting pan, then line with foil.
- Lay 4 of the ti leaves on foil.
- Place pork and skin on leaves.
- Cover with remaining leaves.
- Cover tightly with foil.
- Roast at 400-degrees for 1 hour.
- Lower temperature to 375-degrees and cook for 4-1/2 hours more or until pork is easy to shred.
- In large sauce pot bring the remaining 4 cups water to a boil.
- Add remaining salt. Shred pork and cut skin; add to boiling water.
- Cover and cook for 15 minutes.
Nutrition Facts : Calories 816.5, Fat 53.4, SaturatedFat 18.8, Cholesterol 203.7, Sodium 1176.6, Carbohydrate 0.9, Fiber 0.1, Protein 77.5
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