Kalua Pork

Name: Kalua Pork
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 8 pounds pork butt; 4 tablespoons Hawaiian salt, divided; 4 tablespoons plus a few drops liquid smoke, divided; 8 to 12 large ti leaves, ribs removed; 2 cups boiling water

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Level: Intermediate
Total: 4 hr 20 min

Prep: 20 min
Cook: 4 hr

Yield: 4 to 6 servings

Level: Intermediate
Total: 4 hr 20 min

Prep: 20 min
Cook: 4 hr

Yield: 4 to 6 servings

Ingredients

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8 pounds pork butt

4 tablespoons Hawaiian salt, divided

4 tablespoons plus a few drops liquid smoke, divided

8 to 12 large ti leaves, ribs removed

2 cups boiling water

Directions

Preheat oven to 350 degrees F.
After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Sam Choy, Kona, HI