Hawaiian Kailua Pork Recipes

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.

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

HAWAIIAN STYLE SLOW COOKER KALUA PORK

Steps:

• Rinse and pat the pork shoulder dry with paper towel, do not trim off excess fat and place in the slow cooker.
• Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
• Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW.
• Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour.
• If you have used banana leaves you can remove them before shredding the pork.
• Remove around 2 cups of liquid (500ml) and set aside. This should be most of the cooking liquid removed. Shred the pork with forks and then add some of the liquid back in to keep the pork from drying out. You might not add all the liquid back in, save it for storing the pork if there are leftovers.
• The pork should be kept warm-hot in the liquid before serving. You can place the banana leaves on a platter then serve the pork on top of them or use fresh banana leaves for serving. Do not eat the banana leaves.
• The pork saves well kept in an airtight container in the refrigerator or freezer, keep some of the cooking liquid with it. Thaw in refrigerator if frozen. It can be reheated on low in the slow cooker.

KALUA PORK

Steps:

• Cut deep slices in pork, make criss cross pattern.
• take handful hawaiian rock salt and rub it into the meat, making sure to get into the slices.
• drizzle one bottle of liquid smoke over pork, making sure it gets into cracks.
• sprinkle garlic and pepper over top of pork.
• lay onion rings on top.
• slice bananas into halves or thirds and lay on top of pork and in cracks.
• put a little water on bottom of pan.
• cover tightly with foil and slow bake over night at 250 to 300 degrees.
• when done, remove onions and bananas and shred meat.

SLOW COOKER HAWAIIAN STYLE KALUA PORK

Steps:

• Using paper towel, pat dry the pork roast and place in the bottom of the slow cooker. If you have more fat on one side of the roast, place it FAT SIDE UP.
• Pierce the pork roast all over with a fork, piercing through any fat on the top as well.
• Pour the liquid smoke evenly over the roast.
• Sprinkle the salt over top of the roast in an even layer,
• Cover the slow cooker with tinfoil, then the lid and cook for 8-10 hours on low, or 6-7 hours on high.
• The pork is done when it shreds easily when pulled with two forks. Shred the pork INSIDE the slow cooker to add the moisture and fat back in, If you take it out and drain everything you are going to lose the flavour and the moistness.
• Serve with wraps and coleslaw, or in sandwiches or buns!

3-INGREDIENT KALUA PORK (INSTANT POT OR OVEN)

Steps:

• Cut the pork butt into 3 pieces:
• Press the "saute" button on the Instant Pot. When the pot is hot, add a little oil and brown the pork pieces on all sides. Remove pork onto a plate and turn off the Instant Pot.
• Add the water to the Instant Pot. Stir to scrape up all the brown bits (that's the good stuff!) on the bottom of the pot.
• Add the liquid smoke and sea salt, and stir to mix.
• Place the pork pieces back into the Instant Pot. Cover and select the 'High-Pressure." Cook for 90 minutes. Allow pressure to release naturally. This is what the Kalua Pork looks like right after it's finished cooking:
• Remove the pork to a bowl. Pour the remaining pork drippings/juice into another bowl.
• Shred the pork, and add back as much juice as you'd like to keep it moist and tender. Traditional way is to shred the Kalua Pork super find, but people like to keep chunkier pieces of pork. Either way is delicious.
• Serve hot! With a bowl of rice ^_^

OVEN (OR CROCKPOT) KALUA PORK

Steps:

• Put pork shoulder in a crock pot and set to low for 10 hours or high for 6 hours. Or, put in a dutch oven or similar covered pot and put into a 275 degree oven for 4 hours.
• When finished, save the cooking liquid. Skim off the fat (and save for cooking!). Reserve the juices.
• Remove bones and cartilage from the shoulder and pull with forks until shredded.
• Add the liquid smoke, 1/2 the salt and a cup of the reserved juices to the pork. Continue adding the cooking liquid until the meat will not absorb any more. If it absorbs all of it, add hot water until it cannot absorb any more. Continue adding salt until it tastes on the edge of too salty.

HAWAIIAN KAILUA PORK

Steps:

• Preheat oven to 350 degrees.
• Line a 9 x 13 pan with one layer heavy duty aluminum foil or two sheets regular foil.
• Place half the spinach on the bottom where the roast will sit.
• Rub the roast with the salt (sea salt is the best flavor for your pork).
• Place on spinach bed then pour the whole bottle of liquid smoke over it.
• Layer the rest of the spinach on the top and roll the foil up around the pork to cover it entirely like a package.
• (the spinach should be surrounding it and the foil should make it so none of the juices spill out.) Bake in the oven for 5 hours.
• When done it will fall apart and it is shredded easily with a couple of forks.
• Excellent with sticky rice.
• (short-grain rice).

KALUA PIG - SHREDDED PORK LIKE SERVED AT A HAWAIIAN LUAU

Steps:

• Trim any excess fat from the roast.
• Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.)
• Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .
• Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves, however, can often be obtained from your local florist especially on the West Coast).
• Tie the leaves securely with twine.
• Roast in a 325 F to 350 F oven for about 45 minutes per pound. When the meat is done, remove the ti leaves, the banana leaf (or bananas) and shred the pork.

KALUA PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.