Oven Kalua Pork

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)
Pepper(optional)
4 cloves garlic(optional)
water

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"

Comments

[Kirk]

Hi Lori - I hope things turn out well for you!

[Warren]

Kalua pig and cabbage!

[ahfook808]

hey kirk...not sure where to post this as there's not many PORK recipes on your site but any attempts with OKINAWAN SHOYU PORK? ever had the shoyu pork from Ige's here in honolulu? came across this recipe and boy is it good...just like the real thing! check out http://teriskitchen.com/visitors/sopork-a.html i've experimented with different shoyu but the best result was with ALOHA shoyu. hope it works for you should you give it a shot!

[ahfook808]

additional comment: if you've never had the shoyu pork from Ige's, it's sliced into about 3/16-inch slices, pretty thin for pork butt (which is normally pretty hard to slice when fully cooked without it end up being shredded)...the key is not to cook the boneless pork butt fully and REFRIGERATE before slicing. i also tie the BONELESS pork butt with cotton twine before the first "parboil" cooking so it will keep it's shape and make slicing easier. also, i like to garnish with more chopped green onions when serving. oops...the most important thing....you need the fat that pork butt is known for! some co-workers made it with pork loin and it didn't turn out as good.

[Kirk]

Hi ahfook - I believe you're referring to Rafute, I've had that many times growing up since our neighbors were Okinawan. Good stuff! In fact, the preparation is not unlike Buta Kakuni. Thanks for the link to the recipe.

[ahfook808]

hey kirk...guess this is the "local" rafute as there's no awamori in it (expensive stuff!). Ige's catering is quite popular at funerals and other large, catered-events here, and their shoyu pork is always a hit. even though they sell plate lunches at their place in aiea, it's never on their daily menu....it's a catered-only item.

[Kirk]

Hi ahfook - Yeah, I don't think the pork my neighbors made had awamori or even sake in it. Back then, folks couldn't even afford, or find mirin.

[Ujwala]

Looks fabulous! Will brining the pork butt in salt, water and liquid smoke overnight work for a more steeped in flavour since we can't do it in the ground?
Thanks
Ujwala

[Kirk]

Hi Ujwala - I'm thinking that it might make the smoke flavor a bit too strong, though you can try it and let me know. The way I'd approach anything like that would be to make it "straight up" first and then make the adjustments.