Oven Kalua Pig

BeckyF's Note:

This recipe comes from a recipe book called "Kona on My Plate". It serves well with a salad called DaKine Macaroni Salad (also from "Kona on My Plate").

• Total Time: 6 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 10

• 4 -5 lbs pork loin roast
• 1 tablespoon hawaiian sea salt or 1 tablespoon salt
• 1 teaspoon Worcestershire sauce
• ¼ cup shoyu or ¼ cup soy sauce
• 2 teaspoons powdered ginger
• 2 teaspoons garlic , crushed
• 1 tablespoon liquid smoke
• 3 ti leaves , washed and trimmed (available at some local ethnic markets)

Directions:

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

Reviews

[Jamie in Hawaii]

This recipe produces an authentic-tasting kalua pig that every resident and visitor to Hawaii loves.

[Loves_flavor]

My version is the easiest, because it doesn't require ti leaves. I purchased turkey-size oven bags and 2 7-lb pork butt roasts, because I was cooking for a crowd. The roasts went into the bag w/2-3 T salt, 1 T Worcestershire sauce, 2 T fresh ginger, 2 T crushed fresh garlic, 1/4 C Bragg's Liquid Aminos (which is healthy soy sauce without the salt (tastes just as salty)) and 2 T liquid smoke. Tied it tight, placed the whole thing on a shallow roasting pan and slashed the top a few times. Then I roasted the whole thing for 8 hours at 250 degrees. The incredible aroma kept waking me up--to the best meat I've ever had. Goodbye pork chops.

[mom2b2g]

Being from Hawaii we've made kalua pig tons, but I decided to try this since it had some added ingredients. I omitted the ginger and used garlic powder instead. This was really good. We always cook two 5lb. pork roast at the same time and it takes the same amount of time as it does for one. We usually freeze one for a later quick meal. You can also use banana peels over your meat if you don't have ti leaves for some added flavor. You need to cover you meat completely and don't leave openings or it'll dry out. Also, after skimming off the fat from the juice that comes out, you can use this to flavor your meat.