Traditional Oven Kalua Pork

Demonstrated by: Dolly Bright, Puuloa Hawaiian Civic Club.
Hawaiian Recipes on August 1, 1996.



Traditional Oven Kalua Pork

  • 4 lb pork butt
  • 1 tablespoon garlic powder
  • 2 tablespoons Hawaiian salt
  • 1 bottle (3.5 oz) liquid smoke
  • 1 lb pork skin
  • 5 1/2 cups water
  • 8 ti leaves


  1. Make several deep slashes around pork butt.
  2. Rub garlic powder and 1 tablespoon of the Hawaiian salt on pork.
  3. Pour liquid smoke over pork.
  4. Remove and discard most fat from pork skin.
  5. Add 1 1/2 cups of the water to a roasting pan, then line with foil.
  6. Lay 4 of the ti leaves on the foil.
  7. Place pork and skin on leaves.
  8. Cover with the remaining 4 ti leaves.
  9. Cover tightly with foil.
  10. Roast at 400°F in electric oven for 1 hour.
  11. Lower temperature to 375°F; cook for 4 1/2 more hours or until pork is easy to shred.
  12. In a large saucepot, bring the remaining 4 cups water to a boil.
  13. Add the remaining 1 tablespoon Hawaiian salt.
  14. Shred pork and cut skin; add to boiling water.
  15. Cover and cook for 15 minutes.

Makes 8 servings.


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