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

[Reid]

Hi Kirk,

Kalua pig and kim chee chicken wings look like a perfect "mixed" plate to me. Ever thought of opening a Drive Inn restaurant? I've been tempted to try it once or twice.

[Rachel]

Wow Kirk, I'd order that in any restaurant! It looks really good!

I love pork and that kalua pork looks really yummy. Does it taste similar to cuban pork? I love cuban pulled pork.

In my odd colection of sauces in my pantry, I happen to have a bottle of Wrights natural hickory smoke! Its not available in Aus but I saw it in Singapore and bought it as I loved smoked foods. Will definitely try your recipe ! Thanks! glad you had a great success with it too.

[elmomonster]

Aaah...so that's Kalua pork! I knew that it had nothing with the coffee liqueur, but I thought it had more "stuff" and seasonings in it. This sounds like unadulterated porcine at it's most pure. Will have to try this soon.

BTW, I saw a segment on how liquid smoke is made (I think on Good Eats). Basically, wood is burned in a contraption and the billowing hot smoke is sucked into a refrigerated pipe to cool and condensate with more water. The concentrate is then what is bottled.

[Kirk]

Hi Reid - I'm sure we've all been tempted. Maybe this'll be my next career? Lot's of long hours and hard work, though. I'd have really wanted to throw some namul and other panchan on the plate, but was to lazy to make or go out and get some!

Hi Rachel - You can compare this to most any pulled pork dish - but with alot more flavor. Make sure your bottle of liquid smoke is still sealed - once opened it starts losing it's aromatic ability in a few months - I've poured in a Tb while making Kalbi and other items, in small portions it adds an interesting taste.

Hi Elmo - It's really simple, isn't it? I once made 25lbs of this stuff for a party, and brought the left overs to work to share, that's how the Kalua Pork and Pan De Sal/Rice tradition got started.

[clare eats]

Wow that looks good Kirk

How about this for an interesting fact, alot of native Australian plants require smoke water inoder to germinate!

[Kirk]

Hi Clare - Smoke water to germinate! Now that's really interesting......how would they do it in the "wild"???

[Jo]

Thanks Elmo! I have wondered about that all my life! Just how the heck do you get smoke in a bottle with liquid?!?!? I've heard of plants needing fire to germinate... but liquid smoke? Are you pulling our collective legs Clare?

[Kirk]

Hi Jo - Where there's smoke - there's fire???

[Jo]

::rolls eyes and shakes her head laughing:: I shoulda knowd youse woulda said dat!

[Moira]

Hi Kirk...you and Reid are da bomb! I so cannot wait to make this. When are you two gonna post a homemade version my other fave, Huli-Huli chicken?

[Kirk]

Hi Moira - Welcome and thank you for commenting. It was actually Reid's idea, and I just kind of followed. Huli-huli Chicken, huh? I've never tried that, I guess I need to get a rotisserie thingy for my Weber....I'm looking forward to your EoMEoTE#12. Yes, I've been lurking....LOL!

[Jack]

I LOVE kalua pork leftovers....w/rice, sandwiches, burritos...yumm!

[Kirk]

Hey Jack - Kalua Pork burrito's, now there's something I never tried....yummm

[Annie]

yummy! i love kalua pork! i havent' made any lately-- i will definitely try your receipe next time i do!

two years ago back home, i tried kalua turkey sold as a fundraiser by one of the high schools. it was really tasty!! now wouldn't that be a fun project to try??

[Kirk]

Hi Annie - You've got something there - Thanksgiving is right around the corner!

[Kymee]

I have a 12.25 lb roast. Would anyone out there know exactly how much seasonings I would apply & how long I would have to cook this?

I plan on sharing with another family.

Thanks in advance for your help.

Kymee :)

[Lehua]

Love your instructions, tips and pictures for the kalua pork. I am making it today with cabbage. Mahalo.

[Kirk]

Hi Lehua - I hope it turned out well.

[Lori]

I was going to make oven kalua pork for dinner tonight since I have all the ingredients, but was stumped on what to do since I was missing ti leaves...and then I remembered this post. Thanks! Now I know I don't need the ti leaves to make the kalua pork. :) Just out of curiosity, have you ever tried making this in a slow cooker/crock pot?

[Lori]

Oops, never mind on the slow cooker question, I just followed the link to Reid's post. Sorry! :)