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Kalua Pork

Kalua Pork

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Linda Rogers

Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 0g
  • 0%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 4960 mg
  • 198%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.
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Reviews

SNDMILLER
94
10/31/2007

I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)

CORINGRM
79
1/12/2005

Traditionally, you'd want to bake it at a much lower temperature, often not much higher than 300 because you want the pork to steam NOT bake. i'd improve this recipe by halfing the salt, increase the pork to 5lb, and bake covered in foil at 300 for 8 hours. takes a long time, but the Hawaiians used to steam it for an entire 24 hours. PS i like in Hawaii.

GABEAR
74
1/29/2004

This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup of salt was waaayyy too much.....my 'butt' roast was just under 3lbs so I compensated and used a little less than 1/4 cup....but it was still too much....I usually don't add a lot of salt to my recipes anyway, but I'll definitely make this recipe again, with much less salt...the texture was terrific! I think I'd also add a bit more of the Liquid Smoke....