Hawaiian Kalua Pork

Here’s another delicious Hawaiian recipe I am making for the luau! I am so enjoying this virtual culinary trip. In Hawaii, they wrap an entire pig in banana leaves and smoke it in an underground pit. There is a grand ceremony at the luau when they pull the pig out of the pit. Then they shred the smoked meat.

Well, you can achieve much the same effect in your oven with a little Hawaiian salt and some liquid smoke. If you can find banana leaves, wrap your roast in banana leaves. Otherwise you can just put bananas (yes, bananas!) on top of the roast and wrap in aluminum foil.

The foil seals in the moisture and keeps the pork nice and moist. The meat comes out deliciously smoky and moist with just a touch of sweet from the bananas. The meat is great just to munch on by itself for dinner or snacks, but also goes well with the Hawaiian buns, or serve it over rice, or even in fried rice. So many delicious options …

Hawaiian Kalua Pork

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: About 10 - 12 servings 1x

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Ingredients

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• A 2.5 – 3 lb. shoulder or pork tenderloin roast (I recommend a shoulder roast)
• 1 Tablespoon Hawaiian salt (I used Himalayan pink salt)
• 1 Tablepoon liquid smoke seasoning
• 2 – 3 bananas, peeled

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Instructions

1. Preheat the oven to 325 F. Set a large piece of aluminum foil in a pan large enough to hold the roast. Set the roast on the foil and either poke with a large fork or make cuts into the roast with a knife. (This allows the smoke seasoning to penetrate deep into the pork.)
2. Rub the roast with salt & pour the liquid smoke over. Set the bananas on top of the roast.
3. Cover with another piece of foil and fold the sides together to seal the roast in.
4. Bake the roast at 325 for 45 minutes per pound. (I roasted mine for about 2 hours.) Remove the roast from the oven and leave it sealed. Let the pork rest at room temperature for 45 minutes – 1 hour.
5. Discard the bananas and shred the pork with two forks, removing any fatty parts, then pour the juices from the bottom of the foil onto the shredded pork. Enjoy right away or refrigerate and reheat later.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at FoodieFriDIY, Sunday Food & Fitness Linkup, Weekend Potluck, Home Matters and Clever Chicks Bloghop.