BEST-EVER KALUA PORK (MY HAWAIIAN FAMILY'S RECIPE!)
A treasured family recipe - the Best-Ever Kalua Pig! Succulent, fall-apart tender pulled pork shoulder infused with rich earthy & smoky flavor, kalua pork is pure Hawaiian goodness, perfect for traditional kalua pork & cabbage, pulled pork sandwiches & sliders, tacos, nachos, & more. Oven, slow cooker & electric pressure cooker instructions provided.
Provided by Jess Larson
Categories Main Dishes
Time 3h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 246 calories, Sugar 0.8 g, Sodium 1606.5 mg, Fat 13.1 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 2.5 g, Fiber 0.1 g, Protein 28 g, Cholesterol 92.6 mg
HAWAIIAN STYLE SLOW COOKER KALUA PORK
Hawaiian Style Slow Cooker Kalua Pork. Easy to prepare and no hands on cooking make this pork recipe a breeze to make and turns out perfect every time. Serve with sticky rice and sautéed baby bok choy or cabbage.
Provided by Shanna
Time 12h40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
3-INGREDIENT KALUA PORK (INSTANT POT OR OVEN)
Kalua pork (also called kalua pig) is a popular Hawaiian dish you can easily make at home in the oven or with an Instant Pot (or any pressure cooker). 3 ingredients, super easy! Cook, shred, and eat with rice ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 1h40m
Number Of Ingredients 4
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 ^_^
KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
HAWAIIAN KAILUA PORK
Ohhhh... you have not lived until you've had Kailua Pork with Rice. Succulent, smoky flavor. Heavenly! This was given to me by my friend Andrea when she made it a year or so ago for a group of us and I begged her for the recipe. She grew up in Hawaii with her sisters and this is one recipe that they brought with them. Every ingredient is essential, don't skip them. I'm guessing at the servings but 5 lbs is a lot of meat.
Provided by Narshmellow
Categories Pork
Time 5h15m
Yield 10-12 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 494.4, Fat 35.9, SaturatedFat 12.4, Cholesterol 161, Sodium 1538.2, Protein 40
OVEN KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h35m
Yield Makes 6-8 servings
Number Of Ingredients 4
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.
HAWAIIAN-STYLE SMOKED PORK - KALUA PORK(COOK'S COUNTRY)
You'll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.
Provided by Coppercloud
Categories Pork
Time P1DT5h30m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips.
- For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
- For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.).
- Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return ¼ cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).
Nutrition Facts : Calories 511.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1301.7, Carbohydrate 2.1, Fiber 0.1, Sugar 1.7, Protein 42.6
SOLAR COOKED HAWAIIAN KALUA PORK
This is our solar cooked version of the Hawaiian Kalua Pig (Pork). Please watch how we prepared it on YouTube http://www.youtube.com/watch?v=YldG0t12zfw&feature=channel_page
Provided by SunshineCooking
Categories Lunch/Snacks
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Season the pork shoulder with sea salt.
- Rub liquid smoke on the pork.
- Place banana peel on top of the pork. (banana peel replaces banana leaves for flavor).
- Transfer pork to solar cooking pot and place in solar cooker.
- Solar cook until it is completely cooked (about 4 hours).
- When pork is done, pull apart/shred.
- Serve with rice, stir-fried cabbage, and macaroni salad.
Nutrition Facts : Calories 535.2, Fat 40.8, SaturatedFat 14.2, Cholesterol 161, Sodium 147.4, Protein 39
KALUA PORK
Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana
Provided by Taste of Home
Time 8h10m
Yield 18 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
HAWAIIAN PORK
This is a richly flavored version of sweet and sour pork. From the Sunset Stir Fry Cookbook. Great served with steamed rice.
Provided by cookiedog
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
- Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
KALUA PORK
Our pastor's wife, while we were stationed in Hawaii, gave me this recipe. It taste just like the imu pit roast pork, like they serve at luaus. It's really easy to prepare too. I get tons of compliments and requests for the recipe every time I make it. It is really suppose to say 1 handful of rock salt, but the system won't take that as a measurement. I usually halve the recipe, so I'm not real sure how many servings this makes. I know it makes LOTS. Also - not sure what the size of the bottle is for liquid smoke, but it's small and I believe it is the only size you can buy at a regular grocery store. This can be frozen and tastes just as good, even a month later!
Provided by Color Guard Mom
Categories Pork
Time 10h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
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
Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.
Provided by Linda Rogers
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg
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