Sam Choy's Oven-Roasted Kalua Pig
A traditional Hawaiian-style roasted pork dish made with pork butt wrapped in banana leaves and seasoned with sea salt and liquid smoke. This tender, flavorful meat is slow-roasted until it can be easily shredded.
Ingredients
- •1 piece boneless pork butt roast
- •2 tablespoons Hawaiian alaea sea salt
- •3 pieces banana leaves
- •6 cups water
- •½ teaspoon liquid smoke
Cooking Instructions
- 1.
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.
15 min
- 2.
Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
5 min
- 3.
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.
320 min
