Traditional Kalua Pig is pork roasted in an underground
oven called an Imu, but simpler versions can be
cooked in a modern oven or a crock pot. Modern recipes
sometimes add seasonings like garlic, soy sauce,
and ginger, but more traditional recipes are often
seasoned only with salt and smoke from the Imu.
OVEN ROASTED KALUA PIG I
-4 pound pork butt roast
-1 tablespoon liquid smoke
-2-1/2 tablespoons Hawaiian salt
-Preheat oven to 325 degrees. Rub pork
with liquid smoke and 1-1/2 tablespoons
of the slat. Wrap pork in foil and seal
tightly. Place foil packet in a baking pan
(to prevent drippings from getting on your oven)
and bake for 5 hours. Shred pork and
sprinkle with remaining Hawaiian salt.
OVEN ROASTED KALUA PIG II
-3 to 5 pound pork butt roast
-6 ti leaves or 2 banana leaves
-3 teaspoons of salt
-1/2 cup tamari soy sauce
-2 teaspoons worcestershire sauce
-5 garlic cloves, crushed
-2 inch piece of ginger, crushed
-2 teaspoons liquid smoke
Combine seasonings and rub all over pork,
and marinate the pork for 1 hour. Wrap
roast in leaves, then in heavy foil. Bake
at 325 degrees farenheight for 4 or 5 hours.
Drain off the fat and shred meat.