kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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In Hawaii, Kalua Pig or Pork is made in an underground pit oven or Imu. Where we lived in Kaneohe, our neighbor had a permanent Imu in their backyard and the entire neighborhood knew when ever they stoked it up. We were always welcome to add in our share to the lot.
Also, you could get a 12 ounce tub of pre-made Kalua Pig at any grocery store. Convenient.
Here in Arizona, where we have retired, I don't have any of those options, so I've learned over the years how to Kalua a nice piece of Pork in my kitchen Oven. Any leftovers are portioned out and put into the deep freeze for later.
Oven Kalua Pig
The size of Pork Butt or Shoulder comes in varying sizes, so I’ve come up with a recipe that is adaptable.
Ingredients:
Pork Butt or Shoulder (bone-in or boneless doesn't matter)
Coarse Sea Salt
Liquid Smoke
You’ll also need:
Banana Leaves, washed well; enough to wrap the meat up like a burrito (you can find this at most Asian or Hispanic markets)
Heavy Duty Foil
Method:
For each pound of Pork use:
½ Tbsp. Coarse Sea Salt
¾ Tbsp. Liquid smoke
Pre-heat the oven to 500⁰F/260°C.
Line a high-sided baking dish, large enough to accommodate the piece of Pork, with enough Foil to be able to wrap up the meat completely and tightly.
Next, add a layer of Banana Leaf, again, large enough to be able to wrap the Pork up like a burrito.
Place the Pork into the pan and rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.
Wrap the meat in the Leaves and then the Foil, crimping the edges together.
Cover the entire pan tightly with another sheet of Foil.
Into the oven the pan goes for 30 minutes, reduce the heat to 325⁰F/162°C.
Bake for an additional 3 ½ hours.
Allow to cool, unwrap and discard the foil and leaves (save all of the juices).
Shred the meat how you like, either by hand or using two forks and mix in those juices.
Also, you could get a 12 ounce tub of pre-made Kalua Pig at any grocery store. Convenient.
Here in Arizona, where we have retired, I don't have any of those options, so I've learned over the years how to Kalua a nice piece of Pork in my kitchen Oven. Any leftovers are portioned out and put into the deep freeze for later.
Oven Kalua Pig
The size of Pork Butt or Shoulder comes in varying sizes, so I’ve come up with a recipe that is adaptable.
Ingredients:
Pork Butt or Shoulder (bone-in or boneless doesn't matter)
Coarse Sea Salt
Liquid Smoke
You’ll also need:
Banana Leaves, washed well; enough to wrap the meat up like a burrito (you can find this at most Asian or Hispanic markets)
Heavy Duty Foil
Method:
For each pound of Pork use:
½ Tbsp. Coarse Sea Salt
¾ Tbsp. Liquid smoke
Pre-heat the oven to 500⁰F/260°C.
Line a high-sided baking dish, large enough to accommodate the piece of Pork, with enough Foil to be able to wrap up the meat completely and tightly.
Next, add a layer of Banana Leaf, again, large enough to be able to wrap the Pork up like a burrito.
Place the Pork into the pan and rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.
Wrap the meat in the Leaves and then the Foil, crimping the edges together.
Cover the entire pan tightly with another sheet of Foil.
Into the oven the pan goes for 30 minutes, reduce the heat to 325⁰F/162°C.
Bake for an additional 3 ½ hours.
Allow to cool, unwrap and discard the foil and leaves (save all of the juices).
Shred the meat how you like, either by hand or using two forks and mix in those juices.