Best 3 Oven Kalua Pork Recipes
In the realm of succulent and delectable dishes, Kalua Pork stands tall as a Hawaiian culinary icon. This traditional slow-cooked pork shoulder, also known as "pulled pork," tantalizes taste buds with its tender, fall-off-the-bone texture and captivating flavors. Originating from the ancient Hawaiian method of cooking in an underground oven called an imu, Kalua Pork has evolved into a staple dish served at luaus and family gatherings. Embark on a culinary journey with our carefully curated collection of Kalua Pork recipes, ranging from classic Hawaiian-style to contemporary fusion variations. Discover the secrets to creating this mouthwatering dish in your own kitchen, whether you prefer the authentic imu experience or a convenient oven-baked method. Delight your senses with our diverse selection of recipes, including a traditional Kalua Pork recipe that captures the essence of Hawaiian heritage, a tantalizing Kalua Pork Nachos recipe that fuses Hawaiian and Mexican flavors, and a creative Kalua Pork Ramen recipe that harmonizes Asian and Hawaiian culinary traditions. Prepare to indulge in the exquisite flavors of Kalua Pork, a dish that embodies the spirit of Hawaiian hospitality and culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
OVEN KALUA PORK
Provided by Food Network
Categories main-dish
Time 4h35m
Yield Makes 6-8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
- Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.
OVEN-SMOKED KALUA PORK
Fire up the tiki torches and pour yourself a mai tai! This is a take-off on Hawaiian pit-cured pork, smoky and a little salty, and done easily in your oven! At first I was a little worried about cooking the pork at such a high temperature for so long, but it comes out perfectly.
Provided by EdsGirlAngie
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place pork roast fat side up in a roasting pan.
- Combine Liquid Smoke and water and pour over meat.
- Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
- Let cool slightly, then shred.
Nutrition Facts : Calories 336, Fat 9.8, SaturatedFat 2.9, Cholesterol 182.6, Sodium 3644.1, Protein 58.2
OVEN KALUA PORK
Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.
Provided by Ben S.
Categories Meat and Poultry Recipes Pork
Time 5h30m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
- Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.
Nutrition Facts : Calories 251.4 calories, Cholesterol 74.4 mg, Fat 18.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 1494.8 mg
Tips:
- Choose a pork shoulder or butt with a good amount of fat, as this will help keep the meat moist during cooking.
- Make sure to score the pork shoulder before cooking. This will help the marinade penetrate the meat and create a crispy crust.
- Use a flavorful marinade. The marinade should contain a combination of salty, sweet, and savory ingredients.
- Cook the pork shoulder slowly and at a low temperature. This will help the meat become tender and fall apart easily.
- Once the pork shoulder is cooked, let it rest for at least 30 minutes before shredding. This will help the meat retain its juices.
Conclusion:
Oven-kalua pork is a delicious and versatile dish that can be served in a variety of ways. It can be shredded and served on slider buns, used as a filling for tacos or burritos, or simply enjoyed on its own. No matter how you choose to serve it, oven-kalua pork is sure to be a hit.
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