Kalua Pork

With May Day Lei Day being today I could not think of a better recipe to showcase today! Lei Day is a very important celebration with my Hawaiian friends. It is a day to celebrate Hawaiian culture and leis represent an unspoken expression of Aloha! Celebrate Lei Day at home with this kalua pork recipe directly from my Hawaiian friend Li. Thanks for sharing this deliciousness with me Li!

kalua pork

Kalua Pork

My friend Li’s recipe direct from her Hawaiian upbringing. She swears this comes out more traditional than doing it in a crockpot which can make the pork too mushy.

Ingredients:

6 pounds boneless pork butt
1/4 cup course salt
4 tablespoons liquid smoke – hickory or mesquite are best
  water

kalua pork ingredients

Directions:

Preheat oven to 300 degrees.

Rub pork completely with the liquid smoke. This will help the salt stick.

rub on liquid smoke

Then rub the pork butt with the salt all over.

salt rub

Wrap pork butt in foil like a pouch (folding the top down tightly and then the ends so the juices stay in the foil.

wrapping pork 1pork wrapping

Place in a roasting pan with a lid (or you can cover with foil. Fill pan with 1/2 – 1 inch of water. Cover and place in heated oven for 3 to 4 hours.

pork in pan

Check partially through to make sure the water has not all evaporated and add if needed. This will help the pork steam and stop the bottom of the pork from burning.

When done, slowly open the foil pouch. Beware of the steam and hot juices that will come out of it. Check the pork, It should be easily fork splitable. Check center that it is cooked fully through. If not, continue cooking until it is done. When pork is done, place in a bowl and, with 2 forks, shred.

cooked porkshredding pork

Serve with rice or on a Hawaiian roll with BBQ Sauce of your choice.

Kalua Pork
My friend Li's recipe direct from her Hawaiian upbringing. She swears it comes out more traditional doing it in the oven than doing it in a crockpot which can make the pork too mushy.
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Ingredients
  1. 6 pounds boneless pork butt
  2. 1/4 cup course salt
  3. 4 tablespoons liquid smoke - hickory or mesquite are best
  4. water
Instructions
  1. Preheat oven to 300 degrees.
  2. Rub pork completely with the liquid smoke. This will help the salt stick.
  3. Then rub the pork butt with the salt all over.
  4. Wrap pork butt in foil like a pouch (folding the top down tightly and then the ends so the juices stay in the foil.
  5. Place in a roasting pan with a lid (or you can cover with foil. Fill pan with 1/2 - 1 inch of water. Cover and place in heated oven for 3 to 4 hours. Check partially through to make sure the water has not all evaporated and add if needed. This will help the pork steam and also stop the bottom of the pork from burning.
  6. When done, slowly open the foil pouch. Beware of the steam and hot juices that will come out of it. Check the pork, It should be easily fork splitable. Check center that it is cooked fully through. If not, continue cooking until it is done.
Notes
  1. Serve with rice and cabbage and onions, or on a Hawaiian roll with BBQ Sauce of your choice.
OINKCOOKING http://www.oinkcooking.com/

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