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 PORK
Make and share this Oven Kalua Pork recipe from Food.com.
Provided by marisk
Categories Pork
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 629.4, Fat 44.5, SaturatedFat 15.4, Cholesterol 187.1, Sodium 172.9, Protein 53.1
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-SMOKED KALUA PORK
Fire up the tiki torches and pour yourself a mai tai! This is a take-off on Hawaiian pit-cured pork, smoky and a little salty, and done easily in your oven! At first I was a little worried about cooking the pork at such a high temperature for so long, but it comes out perfectly.
Provided by EdsGirlAngie
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 336, Fat 9.8, SaturatedFat 2.9, Cholesterol 182.6, Sodium 3644.1, Protein 58.2
KALUA BURIED PORK SHOULDER
With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.
Provided by Food Network Kitchen
Categories main-dish
Time 10h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
- Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
- For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
- Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
- Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.
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.
KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
HAWAIIAN-STYLE SMOKED PORK - KALUA PORK(COOK'S COUNTRY)
You'll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.
Provided by Coppercloud
Categories Pork
Time P1DT5h30m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips.
- For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
- For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.).
- Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return ¼ cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).
Nutrition Facts : Calories 511.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1301.7, Carbohydrate 2.1, Fiber 0.1, Sugar 1.7, Protein 42.6
KALUA PORK
Our pastor's wife, while we were stationed in Hawaii, gave me this recipe. It taste just like the imu pit roast pork, like they serve at luaus. It's really easy to prepare too. I get tons of compliments and requests for the recipe every time I make it. It is really suppose to say 1 handful of rock salt, but the system won't take that as a measurement. I usually halve the recipe, so I'm not real sure how many servings this makes. I know it makes LOTS. Also - not sure what the size of the bottle is for liquid smoke, but it's small and I believe it is the only size you can buy at a regular grocery store. This can be frozen and tastes just as good, even a month later!
Provided by Color Guard Mom
Categories Pork
Time 10h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
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
Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana
Provided by Taste of Home
Time 8h10m
Yield 18 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
KALUA PORK
Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.
Provided by Linda Rogers
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg
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