Oven Roasted Kalua Pig 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

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 PIG IN A SLOW COOKER



Kalua Pig in a Slow Cooker image

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

Provided by KIKUKAT

Categories     Meat and Poultry Recipes     Pork

Time 20h10m

Yield 12

Number Of Ingredients 3

1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Steps:

  • Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  • Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  • Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Nutrition Facts : Calories 243.2 calories, Cholesterol 82.4 mg, Fat 14.7 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 714.6 mg

WHOLE KAHLUA PIG ROASTED IN A SAND ENCLOSED OVEN FOR A LUAU



Whole Kahlua Pig Roasted In A Sand Enclosed Oven For A Luau image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h30m

Yield 25 to 40 servings

Number Of Ingredients 15

Shovels, as needed
15 cubic feet Lava river rocks (lava rocks are porous) to be pre-heated
1/2 cord wood
6 to 8 sheet metal panels measuring approximately 4 feet square (these will retain the heat without being consumed by the fire)
Metal fire tongs to move rocks, panels, wood
Fire mitts to protect your hands from the heat
Safety goggles and protective gear for your body
A large bunch of ti leaves bound together to be used as a "brush" to remove ash from the rocks
A stretcher constructed with 2 (8-foot by 2- by 6-inch) pieces lumber for the wood handles, connected by 2 (2- by 6-inch by 3- to 4- feet) pieces wood, and an affixed support platform of plywood (3/4-inch by 4-feet by 3- to 4-feet)
15 feet of 4 foot high heavy gauge chicken wire temporarily affixed to the platform part of the stretcher to hold the pig closed after adding the rocks to the carcass
14 gauge wire as needed to secure the chicken wire
Wire cutters
1 entire head-on pig carcass, innards removed
Banana "stumps" to place between the pig meat and the hot coals to prevent the flesh from burning
Another large bunch of ti leaves, hard stalks snapped out, to be used like aluminum foil to steam the pig

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 ROASTED KALUA PIG



Oven Roasted Kalua Pig image

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

4 -5 lbs pork loin roast
1 tablespoon hawaiian sea salt or 1 tablespoon salt
1 teaspoon Worcestershire sauce
1/4 cup shoyu or 1/4 cup soy sauce
2 teaspoons powdered ginger
2 teaspoons garlic, crushed
1 tablespoon liquid smoke
3 ti leaves, washed and trimmed (available at some local ethnic markets)

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 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.

KALUA PIG



Kalua Pig image

Categories     Pork     Bake     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 4

1 large banana leaf
6-lb boneless pork shoulder Boston roast (Boston butt), cut across grain into 6 pieces
2 1/2 tablespoons coarse salt
2 1/2 tablespoons natural liquid smoke-flavoring

Steps:

  • Preheat oven to 500°F.
  • Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inches of water and cover pan tightly with more foil.
  • Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.

OVEN KALUA PIG



Oven Kalua Pig image

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

3 lbs pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons hawaiian salt (or sea salt, or kosher salt)

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

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