Easy Kalua Pork Food

BEST-EVER KALUA PORK (MY HAWAIIAN FAMILY'S RECIPE!)

Steps:

• to 325 degrees F, ensuring a rack is positioned in the center of the oven.
• Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt & 1 tablespoon of the liquid smoke, using your hands to rub the salt & liquid smoke all over the surface of the pork. Arranged the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork. Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly & do your best to completely encase the pork in the banana leaf.

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.

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.

KALUA PORK

Steps:

• Preheat oven to 350 degrees F.
• After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

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.

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 KALUA PORK

Steps:

• Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
• Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

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.