Best Oven Kalua Pork Recipes

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.

OVEN-SMOKED KALUA PORK

Steps:

• Preheat oven to 400 degrees F.
• Place pork roast fat side up in a roasting pan.
• Combine Liquid Smoke and water and pour over meat.
• Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
• Let cool slightly, then shred.

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.

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.

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).