Best 7 Oven Smoked Kalua Pork Recipes

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**Discover the Delights of Oven-Smoked Kalua Pork: A Culinary Journey into Hawaiian Traditions**

Embark on a tantalizing culinary adventure with our oven-smoked kalua pork, a traditional Hawaiian dish that captures the essence of Polynesian flavors. This succulent dish, typically prepared in an imu (underground oven), is now made accessible in your own kitchen with our easy-to-follow oven-smoking method. Immerse yourself in the rich history and vibrant culture of Hawaii as you savor the tender, smoky pork, infused with aromatic spices and wrapped in ti leaves. Our comprehensive guide features three delectable recipes: the classic kalua pork, a pulled pork variation, and a mouthwatering kalua pork bowl. Each recipe offers a unique taste experience, ensuring that every bite is an explosion of flavors.

Let's cook with our recipes!

3-INGREDIENT KALUA PORK (INSTANT POT OR OVEN)



3-Ingredient Kalua Pork (Instant Pot or Oven) image

Kalua pork (also called kalua pig) is a popular Hawaiian dish you can easily make at home in the oven or with an Instant Pot (or any pressure cooker). 3 ingredients, super easy! Cook, shred, and eat with rice ^_^

Provided by Kathy YL Chan

Categories     Hawaii Recipes

Time 1h40m

Number Of Ingredients 4

3 pounds boneless pork butt, cut into 3 pieces
1 tablespoon Hawaiian sea salt (or regular sea salt)
1 tablespoon liquid smoke
1 cup water

Steps:

  • Cut the pork butt into 3 pieces:
  • Press the "saute" button on the Instant Pot. When the pot is hot, add a little oil and brown the pork pieces on all sides. Remove pork onto a plate and turn off the Instant Pot.
  • Add the water to the Instant Pot. Stir to scrape up all the brown bits (that's the good stuff!) on the bottom of the pot.
  • Add the liquid smoke and sea salt, and stir to mix.
  • Place the pork pieces back into the Instant Pot. Cover and select the 'High-Pressure." Cook for 90 minutes. Allow pressure to release naturally. This is what the Kalua Pork looks like right after it's finished cooking:
  • Remove the pork to a bowl. Pour the remaining pork drippings/juice into another bowl.
  • Shred the pork, and add back as much juice as you'd like to keep it moist and tender. Traditional way is to shred the Kalua Pork super find, but people like to keep chunkier pieces of pork. Either way is delicious.
  • Serve hot! With a bowl of rice ^_^

OVEN-SMOKED KALUA PORK



Oven-Smoked Kalua Pork image

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

3 1/2 lbs pork roast, trimmed of fat
2 cups water
1 teaspoon liquid smoke
3 tablespoons kosher salt

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

KALUA PORK



Kalua Pork image

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 5

8 pounds pork butt
4 tablespoons Hawaiian salt, divided
4 tablespoons plus a few drops liquid smoke, divided
8 to 12 large ti leaves, ribs removed
2 cups boiling water

Steps:

  • Preheat oven to 350 degrees F.
  • After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

OVEN KALUA PORK



Oven Kalua Pork image

Provided by Food Network

Categories     main-dish

Time 4h35m

Yield Makes 6-8 servings

Number Of Ingredients 4

4-5 lb pork butt
3 tablespoons Hawaiian salt or kosher salt
2 tablespoons liquid smoke
8 ti leaves (or 2-3 banana leaves)

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.

KALUA PORK



Kalua Pork image

Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.

Provided by Linda Rogers

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 6

Number Of Ingredients 4

3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
¼ cup Hawaiian sea salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg

KALUA PORK



Kalua Pork image

Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h10m

Yield 18 servings.

Number Of Ingredients 4

1 boneless pork shoulder roast (5 to 6 pounds)
1 tablespoon liquid smoke
4 teaspoons sea salt (preferably Hawaiian Alaea Sea Salt)
Hot cooked rice, optional

Steps:

  • Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

HAWAIIAN-STYLE SMOKED PORK - KALUA PORK(COOK'S COUNTRY)



Hawaiian-Style Smoked Pork - Kalua Pork(Cook's Country) image

You'll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.

Provided by Coppercloud

Categories     Pork

Time P1DT5h30m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 6

3 tablespoons green tea
4 teaspoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
4 -5 lbs boneless pork butt, trimmed
6 cups mesquite wood chips, soaked in water for 15 minutes and drained

Steps:

  • Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips.
  • For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
  • For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.).
  • Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees.
  • Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return ¼ cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).

Nutrition Facts : Calories 511.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1301.7, Carbohydrate 2.1, Fiber 0.1, Sugar 1.7, Protein 42.6

Tips:

  • Choose the right pork shoulder. Look for a pork shoulder that is at least 8 pounds and has a good amount of marbling.
  • Prepare the pork shoulder properly. Trim any excess fat from the pork shoulder and score the skin with a sharp knife.
  • Use a good rub. The rub is what will give the pork shoulder its flavor, so make sure to use a rub that you like. The recipe in the article provides a great rub recipe, but you can also find other rub recipes online or in cookbooks.
  • Smoke the pork shoulder slowly and at a low temperature. This will help the pork shoulder to cook evenly and develop a delicious smoky flavor. The recipe in the article recommends smoking the pork shoulder at 225 degrees Fahrenheit for 8-10 hours.
  • Let the pork shoulder rest before serving. This will help the juices to redistribute throughout the pork shoulder, making it more tender and flavorful.

Conclusion:

Oven-smoked kalua pork is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are serving it at a party or enjoying it with your family, this dish is sure to be a hit. So next time you are looking for a new recipe to try, give this oven-smoked kalua pork a try. You won't be disappointed!

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