Easy Oven Baked Kalua Pork
Recipe - Foodland Mililani
Easy Oven Baked Kalua Pork
000
Ingredients
Pork Butt or Pork Shoulder, 5 Pounds
Liquid Smoke, 2 Tablespoons
Alaea Salt, 1/8 Cup
Ti Leaves, 3 Leaves
Chicken Stock, 1 1/2 Cup
Chili Pepper Water (optional)
Directions
Ingredients
- 5 pounds pork butt or pork shoulder
- 2 tablespoons liquid smoke
- 1/8 cup Alaea sea salt or kosher salt
- 3 fresh ti leaves, thick part of rib removed
- 1 1/2 cup chicken stock or water
Directions
- Preheat the oven to 250 degrees.
- Score the pork butt on all sides with a diamond pattern. The incisions should be no deeper than 1/4 inch deep.
- Rub the pork butt with the liquid smoke and Alaea salt.
- Lay the ti leaves in a 9x13 pan allowing the excess leaf to drap outside the pan. Place the pork butt on the ti leaves in the pan and wrap the excess ti leaf over the pork butt.
- Pour the stock into the pan.
- Cover with foil and place in the oven.
- Cook for 8-10 hours or until fully cooked and easily shreds.
- Remove from oven and allow to cool until you can handle.
- Discard the ti leaves and shred the pork. Adjust the seasoning and moisture of the kalua pork with extra salted water or chili pepper water.
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Pork Butt, Half, Bone-In, 4 Pound
Member Price
$17.96 avg/ea was $21.96 avg/ea$4.49/lb
Wright's Hickory Liquid Smoke Concentrated Seasoning, 3.5 Ounce
Member Price
$3.29 was $3.69$0.94/oz
Not Available
Not Available
Kitchen Basics All Natural Chicken Stock, Original, 32 Ounce
Member Price
$3.79 was $4.29$0.12/oz
Not Available
Directions
Ingredients
- 5 pounds pork butt or pork shoulder
- 2 tablespoons liquid smoke
- 1/8 cup Alaea sea salt or kosher salt
- 3 fresh ti leaves, thick part of rib removed
- 1 1/2 cup chicken stock or water
Directions
- Preheat the oven to 250 degrees.
- Score the pork butt on all sides with a diamond pattern. The incisions should be no deeper than 1/4 inch deep.
- Rub the pork butt with the liquid smoke and Alaea salt.
- Lay the ti leaves in a 9x13 pan allowing the excess leaf to drap outside the pan. Place the pork butt on the ti leaves in the pan and wrap the excess ti leaf over the pork butt.
- Pour the stock into the pan.
- Cover with foil and place in the oven.
- Cook for 8-10 hours or until fully cooked and easily shreds.
- Remove from oven and allow to cool until you can handle.
- Discard the ti leaves and shred the pork. Adjust the seasoning and moisture of the kalua pork with extra salted water or chili pepper water.