Oven Kalua Pork Recipes

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OVEN KALUA PORK



Oven Kalua Pork image

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

5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 ½ tablespoons Hawaiian sea salt, divided

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

KALUA PORK



Kalua Pork image

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 5

8 pounds pork butt
4 tablespoons Hawaiian salt, divided
4 tablespoons plus a few drops liquid smoke, divided
8 to 12 large ti leaves, ribs removed
2 cups boiling water

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.

KALUA PORK



Kalua Pork image

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

Categories     Dinner     Lunch

Time 8h10m

Yield 18 servings.

Number Of Ingredients 4

1 boneless pork shoulder roast (5 to 6 pounds)
1 tablespoon liquid smoke
4 teaspoons sea salt (preferably Hawaiian Alaea Sea Salt)
Hot cooked rice, optional

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

SAM CHOY'S OVEN-ROASTED KALUA PIG



Sam Choy's Oven-Roasted Kalua Pig image

Categories     Pork     Roast     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided
1/2 teaspoon liquid smoke

Steps:

  • Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
  • Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
  • Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

KALUA PORK



Kalua Pork image

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

3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
¼ cup Hawaiian sea salt

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

OVEN KALUA PORK



Oven Kalua Pork image

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield Makes 6-8 servings

Number Of Ingredients 4

4-5 lb pork butt
3 tablespoons Hawaiian salt or kosher salt
2 tablespoons liquid smoke
8 ti leaves (or 2-3 banana leaves)

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.

AUNTIE MAEBELLE'S OVEN KALUA PORK



Auntie Maebelle's Oven Kalua Pork image

This makes some YUMMY pork!! I found this recipe a few years ago on line when I was throwing a luau. It went over so well that people still ask "Are you making that awesome pork" every time we have a party!

Provided by BNLNikki

Categories     One Dish Meal

Time 4h5m

Yield 10-15 serving(s)

Number Of Ingredients 5

5 -8 lbs pork butt
6 tablespoons of hawaiian salt (judge the amount of salt for yourself!!) or 6 tablespoons kosher salt (judge the amount of salt for yourself!!)
10 tablespoons liquid smoke
6 ti leaves or 6 banana leaves
aluminum foil

Steps:

  • Preheat oven to 500deg.
  • Slit pork in several places, rub salt and liquid smoke into pork.
  • Wrap pork with ti leaves, then in the foil, place on a small rack in a baking pan,.
  • Lower heat to 400deg.,
  • bake for 4hrs.
  • Shred pork and add juices from the pan to the pork, according to your taste. Enjoy!
  • (note: Liquid Smoke is available in supermarkets.
  • in the BBQ section).

Nutrition Facts : Calories 503.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 4324.2, Protein 42.5

OVEN-STYLE KALUA PORK OR PIG



Oven-Style Kalua Pork or Pig image

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

1 -8 lb pork butt
1 -4 tablespoon course sea salt
3/4-6 tablespoon liquid smoke
banana leaf, enough to cover the meat

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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