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Prep 10 mins
Cook 4 hrs
This I am told is the recipe for that Hawaiian Pork that is just so tender and just falls apart. We love this. I serve it with white rice and a vegetable. Very good! My kids love it.
- Line roasting pan with foil going In both directions so that it is very Nearly tight.
- Put pork in pan.
- Combine the remaining ingredients and pour over pork.
- Roast pork in covered pan in a 325° oven for 3 to 4 hours.
- Shred and serve with roasting juices.
This was the bomb! I cooked this in my large roaster @ 350 for about 4 hours. I did use a can of pineapple rings which I put on the meat last. I dumped the juice in with the other ingredients and served this with basmati rice. The leftovers will not go to waste -- in fact, today we had the meat in chimichangas -- yum! Thanks for sharing.
This is a good recipe. Does tatse about as close as you can get to Kalau Pork without cooking in an imu pit. I have been using a recipe I got while living in Maui that is just Hawaiian Salt and liquid smoke with pretty much the same cooking technique. You can use foil or some sort of bannana leaf or luau leaf. I do want to try the roasting / steaming on a bed of pineapple. I bet that would give it a wonderful tropical flavor. I like to freeze the shredded pork in 1lb bags for quick easy use later. Thanks for posting.
I have not made it yet but had it at a buffet in Las Vegas and they made it with cabbage in it and it was the best thing on the buffet so I am going to add cabbage into the juices at the end. The cabbage was chopped into 1-2" pieces and a bit on the crispy side as if it had been boiled or added at the vey end after the pork was pulled apart. It was so yummy!!