Kalua Pig Oven Style Hawaiian Roasted Pork I Made It Ii

Kalua Pig Oven Style Hawaiian Roasted Pork

DIZ3 6 years ago
Recipe: Kalua Pig Oven Style Hawaiian Roasted Pork
Submitted By: Haolewife
Date: May 6, 2019

****May Group Recipe Challenge--Tropical Foods****

Fantastic recipe! Moist, juicy, and smokey! If you like smoked pork, but do not want the hassle of messing with a smoker, this is one of the easiest, smoked pork recipes you will ever find. It’s so versatile because you can eat it plain or with your favorite BBQ sauce. Those who are salt sensitive would probably find this too salty. Others would say it’s perfect. My hubby falls in the salt sensitive category. I always go light and add more later if needed. I used 2 different kinds of salt--Pink Himalayan Salt and Hawaiian Black Lava Salt. I love using Black Lava Salt when making pulled pork. It adds a beautiful charcoal color to the meat making it appear as though it was cooked over an open spit. I did not measure the salt. Just sprinkled both sides of the roast. I know I didn’t even come close to using 4T. The directions say to bake at 500. If I use the oven at 500, it sets off the smoke alarms. lol! So I baked at 425 for an hour and then reduced the temp. The roast came out perfect and fell a part as soon as I opened the foil. I did readjust the seasonings afterwards and added a little more liquid smoke. Definitely a favorite here!
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Cosmicmother 6 years ago said:

Great photo Diz! I like that you served it bunless with no sauce. That recipe sounds so easy! I like the idea of wrapping the pork in foil, I will have to give it a try. I haven't ventured into the different types of salt yet, all I use is Maldon Sea Salt. But I will have to look for the black lava salt and try it. :)

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LindaLMT 6 years ago said:

Oh WOW! another great photo DIZ and another delicious looking recipe! I've never had Kalua pork and that must change someday soon. I'll have to look for a crockpot recipe because I would just cry if I had to have the oven on that high or for that long here in Florida. It's already in the 90s here.

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DIZ3 6 years ago said:

Thank you, Cosmicmother! I use all kinds of salt from coarse Kosher salt to sea salt. Just depends on what I'm making. My hubby's niece lives in Hawaii and that's how I discovered the Black Lava Salt. It's different! It looks like you are putting charcoal ash on the outside of the meat. It does give it an authentic appearance like it was cooked over an open flame.

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DIZ3 6 years ago said:

Thank you, LindaLMT! This is the crockpot version: Luau Pork. It's identical to the recipe over on AR. I've tried it once in the crockpot and wasn't brave enough to cook it the full 17 - 20hrs. When it's done, it's done! Right?

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eastcoaster 6 years ago said:

A very lovey photo DIZ, looks delicious. Black lave salt sounds interesting, i have lavender seat salt and kosher salt along with the pink, great to have a choice.I like the lavender sea salt as it has rosemary in it.

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Cosmicmother 6 years ago said:

My brother is going back to Hawaii in November so I will have to ask him to buy me some black lava salt! I usually ask for macadamia nuts or kona coffee, lol ;)

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DIZ3 6 years ago said:

Thank you, Manella! The lavender sea salt sounds interesting.

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mommyluvs2cook 6 years ago said:

How easy is this!! Bookmarking :) I love black lava salt DIZ, my MIL gave me some a while back, and now I need to order more!

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DIZ3 6 years ago said:

Mommyluvs2cook--I'm happy to see there is someone else that has tried black lava salt. It's like one of those best kept secrets.

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LindaLMT 6 years ago said:

Thanks DIZ for the crockpot version!! I too am not sure about 17 hours but I guess I'll see what's what when I do.

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