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
Traditional Oven Kalua Pork
Demonstrated by: Dolly Bright, Puuloa Hawaiian Civic Club.
Hawaiian Recipes on August 1, 1996.
Ingredients:
Directions:
- Make several deep slashes around pork butt.
- Rub garlic powder and 1 tablespoon of the Hawaiian salt on pork.
- Pour liquid smoke over pork.
- Remove and discard most fat from pork skin.
- Add 1 1/2 cups of the water to a roasting pan, then line with foil.
- Lay 4 of the ti leaves on the foil.
- Place pork and skin on leaves.
- Cover with the remaining 4 ti leaves.
- Cover tightly with foil.
- Roast at 400°F in electric oven for 1 hour.
- Lower temperature to 375°F; cook for 4 1/2 more hours or until pork is easy to shred.
- In a large saucepot, bring the remaining 4 cups water to a boil.
- Add the remaining 1 tablespoon Hawaiian salt.
- Shred pork and cut skin; add to boiling water.
- Cover and cook for 15 minutes.
Makes 8 servings.
