Oven Roasted Kalua Pig Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
• Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

Steps:

• Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
• Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

Steps:

• Dig a pit in the sand 2 feet deep and 6 feet in diameter. Add the river rocks and cover with enough of the wood to get the fire underway to heat the rocks. (You will add the additional wood as needed.) Start the fire (to heat the rocks to 800 degrees F). Add the metal panels on top of the fire to contain heat without smothering the fire.
• Using assistance place the gutted pig in the supine position on the stretcher-like platform and wrap the affixed chicken wire around to mostly secure the pig, but leaving enough room to be able to put the heated lava rocks inside the body cavity.
• Place some banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning.
• Protecting your face, hands, and body with proper gear and using safe equipment, remove enough of the metal panels from the fire to retrieve the heated rocks with fire safe tongs. Someone will use heavy fire mitts to hold the rocks in a pair of tongs, while the other person uses the ti leaves "brush" to dust off the ash. The rocks with the ash removed are then placed one-by-one in the cavity of the pig so it will cook from the inside out with dry heat. Place some additional banana "stumps" in the body cavity of the pig to serve as a buffer between the hot coals and the pig meat to prevent the flesh from burning. The carcass of the pig is then closed with chicken wire and additional metal wire as needed to secure the chicken wire. Remove the attachments that have been holding the chicken wire to the stretcher. Transfer the pig to sit atop the metal panels of the imu, and use the additional ti leaves like aluminum foil, placing them dull side up, shiny side down in a cross configuration to steam the exterior of the pig with the moisture from the ti leaves.
• When the pig is cooked through, approximately eight hours, use assistance to remove it from the fire, let rest for 30 minutes, then carve it down. The cheeks of the pig should be reserved for the most honored guest.

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.

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.

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.