OVEN KALUA PORK
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
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
KALUA PORK
Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana
Provided by Taste of Home
Time 8h10m
Yield 18 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
HAWAIIAN KAILUA PORK
Ohhhh... you have not lived until you've had Kailua Pork with Rice. Succulent, smoky flavor. Heavenly! This was given to me by my friend Andrea when she made it a year or so ago for a group of us and I begged her for the recipe. She grew up in Hawaii with her sisters and this is one recipe that they brought with them. Every ingredient is essential, don't skip them. I'm guessing at the servings but 5 lbs is a lot of meat.
Provided by Narshmellow
Categories Pork
Time 5h15m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a 9 x 13 pan with one layer heavy duty aluminum foil or two sheets regular foil.
- Place half the spinach on the bottom where the roast will sit.
- Rub the roast with the salt (sea salt is the best flavor for your pork).
- Place on spinach bed then pour the whole bottle of liquid smoke over it.
- Layer the rest of the spinach on the top and roll the foil up around the pork to cover it entirely like a package.
- (the spinach should be surrounding it and the foil should make it so none of the juices spill out.) Bake in the oven for 5 hours.
- When done it will fall apart and it is shredded easily with a couple of forks.
- Excellent with sticky rice.
- (short-grain rice).
Nutrition Facts : Calories 494.4, Fat 35.9, SaturatedFat 12.4, Cholesterol 161, Sodium 1538.2, Protein 40
HAWAIIAN STYLE SLOW COOKER KALUA PORK
Hawaiian Style Slow Cooker Kalua Pork. Easy to prepare and no hands on cooking make this pork recipe a breeze to make and turns out perfect every time. Serve with sticky rice and sautéed baby bok choy or cabbage.
Provided by Shanna
Time 12h40m
Number Of Ingredients 4
Steps:
- Rinse and pat the pork shoulder dry with paper towel, do not trim off excess fat and place in the slow cooker.
- Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
- Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW.
- Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour.
- If you have used banana leaves you can remove them before shredding the pork.
- Remove around 2 cups of liquid (500ml) and set aside. This should be most of the cooking liquid removed. Shred the pork with forks and then add some of the liquid back in to keep the pork from drying out. You might not add all the liquid back in, save it for storing the pork if there are leftovers.
- The pork should be kept warm-hot in the liquid before serving. You can place the banana leaves on a platter then serve the pork on top of them or use fresh banana leaves for serving. Do not eat the banana leaves.
- The pork saves well kept in an airtight container in the refrigerator or freezer, keep some of the cooking liquid with it. Thaw in refrigerator if frozen. It can be reheated on low in the slow cooker.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
KALUA PORK
Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.
Provided by Linda Rogers
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg
KALUA PIG IN A SLOW COOKER
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
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
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