Oven Baked Kalua Pork
Oven Baked Kalua Pork
“This recipe is so easy and it’s super ono! I like to make plenty kalua pork and freeze for later which is perfect for busy weeknights.” - Chef Keoni Chang, Chief Food Officer
Ingredients
- 5 pounds Pork Butt or Pork Shoulder
- 2 tablespoons liquid smoke
- 0.125 cup Alaea Salt or Kosher Salt
- 3 Fresh Ti Leaves(Thick part of rib removed)
- 1.5 cups chicken stock or water
Instructions
- Preheat the oven to 250 degrees.
- Score the pork butt on all sides with a diamond pattern. The incisions should be no deeper than ¼ inch deep.
- Rub the pork butt with the liquid smoke and Alaea salt.
- Lay the ti leaves in a 9X13 pan allowing the excess leaf to drape outside the pan. Place the pork butt on the ti leaves in the pan and wrap the excess ti leaf over the pork butt.
- Pour the stock into the pan.
- Cover with foil and place in the oven.
- Cook for 8-10 hours or until fully cooked and easily shreds.
- Remove from oven and allow to cool until you can handle.
- Discard the ti leaves and shred the pork. Adjust the seasoning and moisture of the kalua pork with extra salted water or chili pepper water.
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