Kalua Pork Dish
Serves 6 to 8
1 cup canola oil
½ cup Hawaiian salt, or kosher salt
2 tablespoons all-natural liquid smoke
10 pounds pork butt
2 banana leaves
Preheat the oven to 250 degrees.
Take the 1 cup oil and mix with the salt and liquid smoke to make a paste. Set aside. Lay a piece of heavy-duty aluminum foil, about 18 inches long and 18 inches wide, onto a work surface. Place one of the banana leaves onto he foil, and spread half the paste onto the banana leaf. Place pork onto the top of this, and use the remaining paste and rub the pork really well on the top. Place the other banana leaf on the top of the pork. Place another piece of foil over the banana leaf. Then pull the bottom and top together to create a tight seal. Place foil package into a large roasting pan, fill with 2-inches of water and cover the pan with foil to seal in the steam.
Cook for 8 to 10 hours – don’t peak! Let cool slightly, then unwrap the foil carefully as there will be steam wanting to escape. Discard the banana leaves. Pull the pork out of the roasting pan – but, reserve the juices! Shred the pork with 2 forks or with tongs. Add in some of the reserved juices.
Stir in the cabbage – cover until ready to use.
Kalua Pork is a very traditional Hawaiian Luau dish and is a key component on the Hawaiian Plate. Kalua is derived from two words in Hawaiian – Ka (the) and lua(hole) - which refers to the use of an underground oven or Imu. This is an adapted the recipe for your home/condo use!
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