Best 13 Kalua Pig Recipes

SAM CHOY'S OVEN-ROASTED KALUA PIG

Steps:

• Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
• Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
• Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

OVEN ROASTED KALUA PIG

Steps:

• In a small bowl, mix salt, Worcestershire sauce, shoyu, ginger, garlic and liquid smoke.
• Place pork roast on ti leaves.
• Rub pork roast with marinade and let stand 1 hour.
• Fold ti leaves over to enclose pork, then wrap in aluminum foil.
• Place in roasting pan and bake in a preheated 325F oven for four to five hours until done.
• Unwrap, shred and serve.

KALUA PIG

Steps:

• Preheat oven to 500°F.
• Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inches of water and cover pan tightly with more foil.
• Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork.
• Rub salt then liquid smoke over meat.
• Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

KALUA PIG IN A SLOW COOKER

Steps:

• Poke roast all over with carving fork. Rub thoroughly with salt and liquid smoke (wear disposable gloves or your hands will smell of smoke for days!). Place pork, bay leaf, garlic and water in slow cooker.
• Cover and cook on Low 16-20 hours, turning once. (You can also cook 3 hours on high then 7 hours on low if you need it to be done the same day.).
• About 3 hours before meat is done, skim off as much fat from juices as possible then remove bay leaf and garlic. Add cabbage. (If it doesn't all fit, just use as much as will fit - it will cook down.) Re-cover and continue cooking on low.
• Remove meat from slow cooker and shred, using two forks. Drain juices from pot into a large glass measuring cup. Put 1 1/2 cups of juices into a saucepan; return the rest of the juices to the slow cooker with the shredded meat and cabbage. Reduce slow cooker to Keep Warm.
• Bring juices in saucepan up to a boil. Drizzle in cornstarch slurry. Pour gravy into a sauceboat and serve alongside the meat. Serve with sticky rice, or with Hawaiian or Portuguese sweet rolls. You can offer barbecue sauce on the side, but you won't need it!

OVEN KALUA PIG

Steps:

• -------OvenMethod-------------.
• Place Boston Butt in a roasting pan.
• Combine salt and Liquid Smoke and spread all over roast.
• Pour the water in the pan.
• Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
• Shred meat and serve.
• ---------CrockpotMethod------------.
• Place roast in crockpot.
• Mix salt and Liquid Smoke and spread over roast.
• Pour in water and cook on low heat for 8-10 hours.
• Shredd meat and enjoy.
• Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.

KALUA PIG IN CROCK POT (SLOW COOKER)

Steps:

• 1. Pierce pork all over with carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• 2. Cover and cook on Low for 16 to 20 hours, turning once during cooking time.
• 3. Remove meat from slow cooker and shred.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

KALUA PIG CROCK POT

Steps:

• Put Pork Butt or Shoulder in Crock Pot.
• Set to low.
• Add Apple Cider (Non Alcoholic).
• Add Liquid Smoke.
• Cook 9-10 Hours.
• Shred Pork.
• Salt to taste.

KALUA PIG

Steps:

• Heat oven to 500 degrees. With a sharp knife, score pork on all sides. Mix paprika and salt together, and rub seasoning evenly over pork.
• Wrap shoulder as completely as possible with large collard leaves and secure with butchers' twine. Place roast in center of a large sheet of tinfoil, and gather foil up and around roast. Put an additional sheet or two of foil over roast as necessary, so it is completely wrapped.
• Place pork shoulder on a rack in a roasting pan measuring 9 by 13 inches, and pour an inch of water into pan. Transfer pork to oven, and cook for half an hour. Reduce temperature to 450 degrees, and cook for 4 hours, adding more water every half-hour if necessary.
• Remove pork from oven, and let rest 10 minutes. Transfer to a pan or a large platter with sides steep enough to collect juices. Unwrap tinfoil, and remove wrapping of cooked greens. With your fingers, pull pork off and shred it. Serve with a bowl of cooking liquid and poi, for dipping.

KALUA PIG

Steps:

• 1. Cut 1/4 inch slits all over your pork butt and rub the salt into the meat. Dribble a little liquid smoke on it too and rub it in with the salt.
• 2. oven directions- cook at 350º about 6 hours pour some water on the bottom of your pan along with the liquid smoke. Cover w/ foil for the first 5 hours then take foil off to crisp up the skin. Add water if your pan becomes dry. After 6 hours. Take your pork butt out and let it rest for a few minutes. Then shred with two forks. Some of the liquid from the pan should be added back to the shredded pork for flavor.
• 3. Crock pot directions- cook on high for 6-8 hours. Pour water and liquid smoke into bottom of your crock pot insert. Cover with lid and cook. Shred with two forks when done.

HAWAIIAN KALUA PIG AND CABBAGE

Steps:

• Cook cup of rice and kernels of corn in two cups of water until rice is substantially done. Add cabbage, onion, and sausage, and gently beat in both eggs. Bring mixture to a temperature high enough to kill bacteria and cook eggs, then dissolve chicken bullion cubes. Season to taste (butter, or olive oil, garlic powder, onion powder, salt, pepper, and basil are suggested). I recommend that you let this sit in the refrigerator overnight to improve the overall flavor before serving. (Some have suggested "Kim-Chee", which is spicy/hot, Korean, "pickled" cabbage as a side. Instead of that cost, you might try some cole slaw with a few shots of cajun hot sauce in it or some corn salad.)

KIT'S OVEN STYLE KALUA PIG

Steps:

• 1. In a small bowl combine the first 6 ingredients & mix well. Heat oven to 375F.
• 2. Then wash the leaves & remove the fibrous part of the veins.
• 3. Then line a 13x9x2 inch baking pan with the leaves. Radiating from the center & extending about 10 inches out of the pan.
• 4. Then place the pork butt in the center of the leaves, then rub with the soy sauce mixture & a few drops of the liquid smoke.
• 5. Then fold over the leaves over the top of the pan & crimp the edges of the pan.
• 6. Make sure to tie the roast covered with the leaves with string.
• 7. Bake for about 5 hrs & shredded the pork before serving.