A few weeks ago Reid from Ono Kine Grindz, and I exchanged a few Emails about Kalua Pork. Reid, it seems had planned to do a few "theme" posts, and asked if I'd like to participate....and viola' another "joint cooking post" is born. Here's Reid's photgenic version.
So a few weeks ago, I took a trip down to the local 99 Ranch Market, and picked up a nice Pork Shoulder:
I picked up a good size roast that came in at a bit over 5 pounds. It's also good to get one with a good amount of fat on it. The main items I use for seasoning on my Kalua Pork is Hawaiian (Sea) Salt, and Wright's Liquid Smoke. The only ingredients listed on the liquid smoke bottle should be smoke and water. I usually get a bit of flack whenever I mention using liquid smoke; but look through Alan Wong's New Wave Luau and you'll notice that he uses Natural Liquid Smoke as well.
Oven Kalua Pork
3-5 lb Pork semi fatty piece pork butt/shoulder. If pork is very lean, get a piece of fatty pork belly to add.
3-5 Tb Sea Salt - I use Alaea & "Hawaiian Salt"
6 Tb Liquid smoke (check the bottle - the only ingredients are smoke & Water)
4 cloves garlic(optional)
Score the pork deeply on all sides - rub with 3Tb salt and 3 Tb liquid smoke. Add a few turns of black pepper if you desire.
Wrap tightly in aluminum foil. Pour 1/4-1/3" of water into a roasting pan with 1Tb Liquid Smoke - you can add cloves of garlic into the cooking liquid if you want.
Place wrapped pork into pan and cover pan with foil, seal well, and leave a little "tent space" at the top. Place into preheated 325 degree oven - 4hours for 3lb roast - add 1/2 hour for each additional pound. No, there will be no burying in the ground(imu) cooking for me!
When roast is done remove pork "package" to another pan.
Pour off about 1-2 cups of fatty liquid from roasting pan into a bowl.
Open pork package and shred with a fork. At this point taste the pork. It should be a bit on the "bland" side. Add additional salt and liquid smoke to the drained fat and liquid in bowl and mix until salt is completely dissolved.
Add liquid back slowly to pork and shred until desired taste is achieved.
A few notes; when I'm "home" I use Ti leaves to wrap the pork before wrapping in foil, but I've had two bad experiences with Ti leaves here on the mainland, so I've stopped doing that. People don't seem to notice, even those Ex-Pat Kama'aina's I've given this to!
Now why do I make this? Well I've found that a couple of the people at work love this! So I'll make this once or twice a year, and I'll send out an Email letting the "pork-lovers" know that I'll be making this. One of the guys (Bruce...) will then send out an Email changing the date, to select people, so that they won't attend the pork-fest, leaving more for him..... I've even learned of a new Kalua Pork combination, that's Kalua Pork in a toasted Pan De Sal(Filipino Rolls); it's delici-yoso!!!
I really don't eat much of the pork myself, I'll do something like make a macaroni salad, and on this day I also made those Chicken Alice Wings. So I ended up having a nice "plate lunch"