Ovenkaluapork Recipes

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!

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.

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.

OVEN KALUA PORK

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.

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.

KALUA PORK

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.

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.

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.

SAM CHOY'S OVEN-ROASTED KALUA PIG

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.

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).