Best Kalua Pig Recipes

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.

INSTANT POT® KALUA PIG (QUICK HAWAIIAN PULLED PORK)

Steps:

• Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
• Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
• Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

OVEN KALUA PIG

Steps:

• -------OvenMethod-------------.
• Place Boston Butt in a roasting pan.
• Combine salt and Liquid Smoke and spread all over roast.
• Pour the water in the pan.
• Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
• Shred meat and serve.
• ---------CrockpotMethod------------.
• Place roast in crockpot.
• Mix salt and Liquid Smoke and spread over roast.
• Pour in water and cook on low heat for 8-10 hours.
• Shredd meat and enjoy.
• Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.

OVEN ROASTED KALUA PIG

Steps:

• In a small bowl, mix salt, Worcestershire sauce, shoyu, ginger, garlic and liquid smoke.
• Place pork roast on ti leaves.
• Rub pork roast with marinade and let stand 1 hour.
• Fold ti leaves over to enclose pork, then wrap in aluminum foil.
• Place in roasting pan and bake in a preheated 325F oven for four to five hours until done.
• Unwrap, shred and serve.

KALUA PIG

Steps:

• Preheat oven to 500°F.
• Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inches of water and cover pan tightly with more foil.
• Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.

KALUA PIG IN A SLOW COOKER

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.

NO-IMU KALUA PIG

Steps:

• Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with 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 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.

KALUA PIG IN A SLOW COOKER

Steps:

• Poke roast all over with carving fork. Rub thoroughly with salt and liquid smoke (wear disposable gloves or your hands will smell of smoke for days!). Place pork, bay leaf, garlic and water in slow cooker.
• Cover and cook on Low 16-20 hours, turning once. (You can also cook 3 hours on high then 7 hours on low if you need it to be done the same day.).
• About 3 hours before meat is done, skim off as much fat from juices as possible then remove bay leaf and garlic. Add cabbage. (If it doesn't all fit, just use as much as will fit - it will cook down.) Re-cover and continue cooking on low.
• Remove meat from slow cooker and shred, using two forks. Drain juices from pot into a large glass measuring cup. Put 1 1/2 cups of juices into a saucepan; return the rest of the juices to the slow cooker with the shredded meat and cabbage. Reduce slow cooker to Keep Warm.
• Bring juices in saucepan up to a boil. Drizzle in cornstarch slurry. Pour gravy into a sauceboat and serve alongside the meat. Serve with sticky rice, or with Hawaiian or Portuguese sweet rolls. You can offer barbecue sauce on the side, but you won't need it!

OVEN KALUA PIG

Steps:

• Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks.

KALUA PIG IN CROCK POT (SLOW COOKER)

Steps:

• 1. Pierce pork all over with carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• 2. Cover and cook on Low for 16 to 20 hours, turning once during cooking time.
• 3. Remove meat from slow cooker and shred.

KALUA PIG MONTE CRISTO EGG ROLLS

Steps:

• 1. Place an egg roll skin on a clean surface dusted with a small amount of rice flour. Make sure one of the four points is facing you.
• 2. Center 1 slice of Swiss cheese on the lower half of the wrapper, followed by 1 slice of ham. Place about 2 tablespoons of the pork in the center of the ham. Top with a bit of shredded cabbage.
• 3. Using a pastry brush, paint a 1-inch border of egg white on the 2 edges of egg roll wrapper facing away from you.
• 4. Using both hands, roll the corner nearest you over the filling while tucking the outside corners toward the center. Continue rolling until the roll is closed and sealed. Gently firm up the roll, making sure the ends are tightly tucked in (or they will open when frying). (If using a lumpia egg roll wrapper, repeat the rolling process with an additional wrapper so the finished product is two-ply. Lumpia wrappers are thinner than traditional egg roll wrappers and this helps with issues of breakage.)
• 5. Repeat with the rest of the wrappers and filling, making sure to wipe your working board of any excess egg white as you go, as it is very sticky.
• 6. Dust the finished egg rolls with a bit of rice flour, cover, and refrigerate for about 30 minutes before frying. Fry them within 24 hours, or freeze them if you like.
• 7. Heat the frying oil in a deep fryer to 350 degrees F. Or, if you do not have a deep fryer, fill a Dutch oven with 2 1/2 inches of oil (make sure not to fill within 4 inches of the top of the pot). Place the pot over medium-high heat. Test the oil with a little bit of rice flour. If the flour bubbles from the heat, the oil is ready.
• 8. Place just a few egg rolls in pot at a time, making sure the oil level doesn't get close to the top of pot. Fry the egg rolls, turning often, until golden brown on all sides, about 2 minutes. Place on cooling rack and continue cooking the rest of the egg rolls.
• 9. Should you have an accidental oil spill or flare up, cover the pot with a lid and turn off the heat source. Cover the fire with a liberal amount of baking soda. Never try to put out an oil fire with water-it is no bueno!
• 10. When the cooked egg rolls are cool enough to touch, cut them on a bias to show the layers of filling and amaze your family and friends! Serve with Wasabi Mojo.
• In a small bowl, combine all the ingredients. Cover and let rest in the refrigerator for at least 30 minutes before serving.

KALUA PIG IN A SLOW COOKER

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.

OVEN-STYLE KALUA PORK OR PIG

Steps:

• Each Pork Butt weighs in differently. For each pound of Pork use: ½ tablespoons Salt & ¾ tablespoons Liquid smoke (I use Hawaiian Salt and the Mesquite Flavor liquid Smoke, that tastes more like the real thing).
• Pre-heat the oven to 500?.
• Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Sea Salt .
• Wrap the meat, Burrito style, in your leaves and then in Heavy Duty Foil.
• Place in a baking pan/dish and cover tightly with more foil.
• In it goes to the oven for 30 minutes, then reduce the heat to 325?.
• Bake for an additional 3 ½ hours.
• Allow to cool, unwrap and discard the foil and leaves (save any juices).
• Shred the meat how you like, either by hand or using two forks, combining it with those lovely juices.
• Serve warm, the way we do in Hawaii, with steamed White (or Brown) Rice. MMM! ONO!
• **Cook's Note: Banana Leaves can be found in Ethnic markets in the freezer section. Of course, if you're lucky enough to find Green (not multi-colored) Ti Leaves, that would make it truer to the Imu-Cooked (underground pit-oven) Kalua Pig.

SAM CHOY'S KALUA PIG

Steps:

• Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with 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.

KALUA PIG

Steps:

• 1. Cut 1/4 inch slits all over your pork butt and rub the salt into the meat. Dribble a little liquid smoke on it too and rub it in with the salt.
• 2. oven directions- cook at 350º about 6 hours pour some water on the bottom of your pan along with the liquid smoke. Cover w/ foil for the first 5 hours then take foil off to crisp up the skin. Add water if your pan becomes dry. After 6 hours. Take your pork butt out and let it rest for a few minutes. Then shred with two forks. Some of the liquid from the pan should be added back to the shredded pork for flavor.
• 3. Crock pot directions- cook on high for 6-8 hours. Pour water and liquid smoke into bottom of your crock pot insert. Cover with lid and cook. Shred with two forks when done.

HAWAIIAN KALUA PIG AND CABBAGE

Steps:

• Cook cup of rice and kernels of corn in two cups of water until rice is substantially done. Add cabbage, onion, and sausage, and gently beat in both eggs. Bring mixture to a temperature high enough to kill bacteria and cook eggs, then dissolve chicken bullion cubes. Season to taste (butter, or olive oil, garlic powder, onion powder, salt, pepper, and basil are suggested). I recommend that you let this sit in the refrigerator overnight to improve the overall flavor before serving. (Some have suggested "Kim-Chee", which is spicy/hot, Korean, "pickled" cabbage as a side. Instead of that cost, you might try some cole slaw with a few shots of cajun hot sauce in it or some corn salad.)

KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER

Steps:

• Place bacon slices flat on the bottom of the pressure cooker pot. Press "Saute" button. Brown bacon and flip to brown the other side. When browned on both sides, turn off pressure cooker.
• Cut the roast into 3 equal pieces. With a sharp knife, makes slits in the roast and place the garlic there.
• Use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat; if using fine salt, use half as much. Sprinkle salt evenly over the pork.
• Place the salted pork on top of the bacon - it needs to sit in one layer.
• Pour in water.
• Secure lid.
• Press "Manual" or "Pressure Cook" button (if using Instant Pot). Immediately press the + button until you have set the time for 90 minutes under high pressure. (If using a stovetop pressure cooker, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.).
• The electric pressure cooker will switch to a "Keep Warm" setting about 10 minutes after pressure cooking has stopped. It can sustain "Keep Warm" for 10 hours, if necessary.
• Allow pressure to reduce naturally. If you are impatient, allow it to reduce pressure for at least 15 minutes before manually releasing remaining pressure.
• Remove the pork and place in a large bowl. Place the cabbage wedges into the cooking liquid.
• Secure the lid. Pressure cook the cabbage for 2 minutes at high pressure. After pressure cooking has finished, allow it to reduce pressure naturally for 5 minutes, then quickly manually release any remaining steam.
• Meanwhile, shred the pork, and apportion into bowls. Place a wedge of cooked cabbage on top of each portion.
• Refrigerated leftovers will keep for 4 days; frozen will keep several months.

KALUA PIG WITH CAVATELLI AND CHINESE BROCCOLI

Steps:

• Arrange an oven rack in the middle position and preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with 2 large sheets of heavy-duty aluminum foil, about 24 inches each, making a cross on the bottom of the dish. Place the banana leaf on top of the foil cross.
• Place the pork butt on top of the banana leaf. Drizzle the liquid smoke on top of the pork, then sprinkle the Alaea salt evenly across the top. Pour 1/4 cup water into the side of the pork.
• Wrap the pork with the banana leaf. Take the foil from the 2 short sides of the dish and wrap the pork, followed by the foil on the 2 longer sides of the dish. Crimp the foil together to seal the pork. Make sure to wrap the pork tightly to prevent it from drying up during the cooking process.
• Roast the pork until tender and moist, about 5 hours.
• Let the pork rest at room temperature for about 30 minutes. Open the foil and the banana leaf and shred the pork into medium-size pieces with 2 forks and set aside.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
• Combine 1/4 cup of the pasta water and 1 cup of the shredded pork in a large skillet over medium heat. (Reserve the remaining pork for another use.) Add the pasta and toss to combine. Add the butter and stir to create a creamy consistency. Simmer the pasta and pork until slightly thickened, about 3 minutes, making sure the liquid is not too loose or too dry and adding remaining reserved pasta water as needed. Turn off the heat, toss in the Parmigiano-Reggiano and season with kosher salt.
• Add the oil to another large skillet over medium heat. Add the garlic and cook until it starts to brown slightly, about 1 minute. Add the Chinese broccoli and saute until slightly wilted, about 2 minutes, then toss to combine with the pasta.
• To serve, divide the pasta among 4 bowls then finish with more Parmesan-Reggiano cheese on top.

KALUA PIG CROCK POT

Steps:

• Put Pork Butt or Shoulder in Crock Pot.
• Set to low.
• Add Apple Cider (Non Alcoholic).
• Add Liquid Smoke.
• Cook 9-10 Hours.
• Shred Pork.
• Salt to taste.

KALUA PIG

Steps:

• Heat oven to 500 degrees. With a sharp knife, score pork on all sides. Mix paprika and salt together, and rub seasoning evenly over pork.
• Wrap shoulder as completely as possible with large collard leaves and secure with butchers' twine. Place roast in center of a large sheet of tinfoil, and gather foil up and around roast. Put an additional sheet or two of foil over roast as necessary, so it is completely wrapped.
• Place pork shoulder on a rack in a roasting pan measuring 9 by 13 inches, and pour an inch of water into pan. Transfer pork to oven, and cook for half an hour. Reduce temperature to 450 degrees, and cook for 4 hours, adding more water every half-hour if necessary.
• Remove pork from oven, and let rest 10 minutes. Transfer to a pan or a large platter with sides steep enough to collect juices. Unwrap tinfoil, and remove wrapping of cooked greens. With your fingers, pull pork off and shred it. Serve with a bowl of cooking liquid and poi, for dipping.