Prep 1 hr 30 mins
Cook 5 hrs
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").
- 4 -5 lbs pork loin roast
- 1 tablespoon hawaiian sea salt or 1 tablespoon salt
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup shoyu or 1⁄4 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)
- 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.
This recipe produces an authentic-tasting kalua pig that every resident and visitor to Hawaii loves.
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.
This was just like the Kaulua pig we have had at luaus. I have made this recipe twice, both times without the Ti leaves and it comes out great. This second time our party time was extended and the meat cooked atleast an extra hour. The juices had all cooked away. I just quickly heated all the other ingredients (except the liquid smoke) on the stove top and poured over the meat. It still turned out wonderfully! Thanks so much for sharing this recipe!