Kits Oven Style Kalua Pig Recipes

OVEN-STYLE KALUA PORK OR PIG

Steps:

• 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.

OVEN KALUA PIG

Steps:

• -------OvenMethod-------------.
• Place Boston Butt in a roasting pan.
• Combine salt and Liquid Smoke and spread all over roast.
• Pour the water in the pan.
• Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
• Shred meat and serve.
• ---------CrockpotMethod------------.
• Place roast in crockpot.
• Mix salt and Liquid Smoke and spread over roast.
• Pour in water and cook on low heat for 8-10 hours.
• Shredd meat and enjoy.
• Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.

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.

OVEN ROASTED KALUA PIG

Steps:

• 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.

KALUA PIG

Steps:

• Preheat oven to 500°F.
• Lay 2 sheets of foil (each about 1 foot long) on a work surface with long sides overlapping by about 4 inches.
• Cut 2 (12-inch) lengths from banana leaf and center 1 on foil.
• Put pork on banana leaf and sprinkle with salt and liquid smoke.
• Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long).
• Crimp edges of foil tightly to form a packet and put in a large roasting pan.
• Add 1 inch of water and cover pan tightly with more foil.
• Bake pork in middle of oven 4 hours.
• Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl.
• Serve warm.

OVEN KALUA PIG

Steps:

• Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks.

KIT'S OVEN STYLE KALUA PIG

Steps:

• 1. In a small bowl combine the first 6 ingredients & mix well. Heat oven to 375F.
• 2. Then wash the leaves & remove the fibrous part of the veins.
• 3. Then line a 13x9x2 inch baking pan with the leaves. Radiating from the center & extending about 10 inches out of the pan.
• 4. Then place the pork butt in the center of the leaves, then rub with the soy sauce mixture & a few drops of the liquid smoke.
• 5. Then fold over the leaves over the top of the pan & crimp the edges of the pan.
• 6. Make sure to tie the roast covered with the leaves with string.
• 7. Bake for about 5 hrs & shredded the pork before serving.