Friday, March 25, 2011

Kalua Pork

I am not sure why I have never tried this, as it seems pretty popular when I started researching recipes. This is NOT your boring, traditional pork roast. What got me started was the show Diners, Drive-Ins & Dives. I watched an episode where they first made the kalua pork, and then used it to make kalua pork egg rolls, which I ended up making with some of the leftovers. I will post that recipe soon!

Traditionally, kalua pork is made at luaus, using a whole pig, roasted in a ground pit. It is also generally wrapped in banana leaves to prevent it from drying out. I read that you can buy banana leaves at specialty markets but chose not to this time.

I have to tell you, I guarantee this is the most tender pork you will ever, ever have. I actually gave up doing pork roasts in the crock pot a while ago because they were just never turning out as tender as beef roasts. When I went to shred this pork, I barely had to touch it and it fell right apart. The flavor is great and you can use the leftovers for anything. Mexican dishes, bbq sandwiches, egg rolls, etc. Besides the fact that its delicious, my house smelled amazing while it was cooking and it was very inexpensive. It uses only a couple of ingredients and takes less than five minutes to prepare. It makes a TON if you are feeding a crowd. If not, you will have great freezable leftovers. If all of that isn't enough to convince you, nothing will!

I found a lot of variations out there and just sort of combined them.

*Printable Version*

What You Need:
4-5 pound pork butt roast {don't substitute a leaner cut- you need the fat}
2-3 tablespoons coarse salt {I used sea salt, you can also use Hawaiian salt}
2 tablespoons liquid smoke {Found at any grocery store near the condiments}
Water, Roasting pan with rack, and foil

Preheat oven to 350 degrees. I used a deep roasting pan with a rack and put about 2 inches of water in the bottom. Prepare the roast by cutting slits all over and then rubbing the salt into the meat. Rub the liquid smoke over the roast and place on the rack. Tent the roasting pan with two layers of foil, very tightly. Place into the 350 degree oven for one hour, then reduce the heat to 325 for 4 more hours. I didn't peek at all during that time! Remove from oven about ten minutes before serving and let the roast rest. Shred and serve with rice, potatoes or whatever you like! Enjoy!


  1. I'm making this tonight along with the Spicy Pasta Salad with Smoked Gouda, Tomato and Basil (minus the spice)and I used sun dried tomatoes. Can't wait to see how it all turns out!