Oven Kalua Pork
From elgourmand2 7 years ago
- 5 Hours to make
- Serves Some
I’ve seen a recipe for oven Kalua pork that called for a pork butt roast. That might work but Kalua pig is always done skin on. The skin and fat give it flavor. I backtracked this recipe from a full on, Imu cooked, Kalua pig (posted) and it’s as close as you’ll get without digging a hole in the ground.
Ingredients
- • 4 -5 lb pork Picnic shoulder. shopping list
- • 3 Tbs. Hawaiian salt or kosher salt. shopping list
- • 1 Tbs. liquid smoke. shopping list
- • 8 ti leaves or 2-3 banana leaves. Both if you can get them. shopping list
How to make it
- 1. Preheat oven to 325 degrees.
- 2. Make several slashes along the surface of the pork shoulder.
- 3. Rub with salt, then liquid smoke.
- 4. Prepare ti leaves by removing the rib and cut the banana leaves in half.
- 5. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves and 2 banana leaf sections on top.
- 6. Place pork on leaves, skin side up, and wrap them around the pork. Cover with remaining ti and banana leaves in the opposite directions until pork is completely wrapped.
- 7. Wrap the foil tightly around the pork to make a watertight seal. Use two layers if needed.
- 8. Place package in a large roasting pan and add two inches of water.
- 9. Cover pan tightly with foil. Bake at 325 F for 4½-5 hours or until falling off the bone tender.
- 10. Unwrap pork from package and shred before serving. See Photo
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