Oven-Style Kalua Pork or Pig
photo by kaneohegirlinaz
- Ready In:
- 4hrs 5mins
- 1 -8 lb pork butt
- 1 -4 tablespoon course sea salt
- 3⁄4 - 6 tablespoon liquid smoke
- banana leaf, enough to cover the meat
- 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.
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RECIPE SUBMITTED BY
I love food, I love to eat, I love to cook, but I HATE the cleanup! I like to share what we put on our table. ?Oh, did I say I'm from Hawaii, ALOHA