Oven Kalua Pig

From: Chef #892102

On Apr 18, 2009

Wow! My husband and i were married in Hawaii and ate Kalua pork at a Luau, this tastes just as delicious and is now a regular on our dinners list. I have been asked for the recipe by everyone who has tried it. The only difference i made was to cook in oven bags (as suggested) and replace the liquid smoke with a smokey chipolte liquid - I'm in the UK and cant get hold of the leaves or liquid smoke

From: RebeccaJ98

On Nov 13, 2007

I made this in the summer for my husband's birthday party and people are still talking about it in November! It was delicious!!! I couldn't find ti leaves, but I did find banana leaves which worked perfectly. Other that I made it exactly as the recipe called for. I really need to make it again!

From: Loves_flavor

On Jul 8, 2007

My version is the easiest, because it doesn't require ti leaves. I purchased turkey-size oven bags and 2 7-lb pork butt roasts, because I was cooking for a crowd. The roasts went into the bag w/2-3 T salt, 1 T Worcestershire sauce, 2 T fresh ginger, 2 T crushed fresh garlic, 1/4 C Bragg's Liquid Aminos (which is healthy soy sauce without the salt (tastes just as salty)) and 2 T liquid smoke. Tied it tight, placed the whole thing on a shallow roasting pan and slashed the top a few times. Then I roasted the whole thing for 8 hours at 250 degrees. The incredible aroma kept waking me up--to the best meat I've ever had. Goodbye pork chops.

From: Chef #343062

On Jul 13, 2009

I make this pork every year for my annual luau party. I use pork shoulder from Smart & Final - they come 2 to a package. I marinate the pork the night before in the sauce. Then I cook them together in the oven for 8 hours at 275 degrees. It just comes apart so easy at the end. Be sure to wrap the pork completely in foil. After the pork is shredded we pour the sauce in the pan on top of the pork to keep it moist. Delicious every time I make it!