Whole Kahlua Pig Roasted In A Sand Enclosed Oven For A Luau Food

SAM CHOY'S OVEN-ROASTED KALUA PIG

Sam Choy's Oven-Roasted Kalua Pig image

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided
1/2 teaspoon liquid smoke

Steps:

Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

OVEN KALUA PORK

Oven Kalua Pork image

Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.

Provided by Ben S.

Categories Meat and Poultry Recipes Pork

Time 5h30m

Yield 12

Number Of Ingredients 3

Ingredients

5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 ½ tablespoons Hawaiian sea salt, divided

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.

Nutrition Facts : Calories 251.4 calories, Cholesterol 74.4 mg, Fat 18.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 1494.8 mg

OVEN KALUA PIG

Oven Kalua Pig image

When you want a taste of Hawaii but can't dig an Imu in your yard and there are no KTA's or Star markets around.

Provided by Wenstar

Categories Pork

Time 8h5m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

1 large boston butt (about 8 lbs)
1/4 cup rock salt or 1/4 cup sea salt
1 teaspoon liquid smoke
2 cups water

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 ROASTED KALUA PIG

Oven Roasted Kalua Pig image

This recipe comes from a recipe book called "Kona on My Plate". It serves well with a salad called DaKine Macaroni Salad (also from "Kona on My Plate").

Provided by BeckyF

Categories Pork

Time 6h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

4 -5 lbs pork loin roast
1 tablespoon hawaiian sea salt or 1 tablespoon salt
1 teaspoon Worcestershire sauce
1/4 cup shoyu or 1/4 cup soy sauce
2 teaspoons powdered ginger
2 teaspoons garlic, crushed
1 tablespoon liquid smoke
3 ti leaves, washed and trimmed (available at some local ethnic markets)

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.

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