Oven Smoked Kalua Pork Recipes

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 BURIED PORK SHOULDER

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 (OR CROCKPOT) KALUA PORK

Steps:

• Put pork shoulder in a crock pot and set to low for 10 hours or high for 6 hours. Or, put in a dutch oven or similar covered pot and put into a 275 degree oven for 4 hours.
• When finished, save the cooking liquid. Skim off the fat (and save for cooking!). Reserve the juices.
• Remove bones and cartilage from the shoulder and pull with forks until shredded.
• Add the liquid smoke, 1/2 the salt and a cup of the reserved juices to the pork. Continue adding the cooking liquid until the meat will not absorb any more. If it absorbs all of it, add hot water until it cannot absorb any more. Continue adding salt until it tastes on the edge of too salty.

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!

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.

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.

AUNTIE MAEBELLE'S OVEN KALUA PORK

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).

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.