Kalua Pork

Kalua Pork

Kalua Pork

 

This.  This was the reason we sat in awful traffic in Kihei on Thursday.  Kalua Pork.  I didn’t have access to banana or ti leaves today, so I substituted with bananas and tinfoil, but I’m determined to have the right ingredients for the next go round of this recipe.  It’s worth a try, either way!

 

 

 

Ingredients:

  • 3 – 4 pound pork butt
  • 2½ tablespoons Hawaiian salt (substitute kosher salt)
  • 2 tablespoons liquid smoke
  • 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
  • 4-6 ti leaves (substitute aluminum foil)

Directions:

Trim any excess fat from the roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.) Rub with salt and liquid smoke.

Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.

Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.

Roast in a 325-350 degree oven for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

Garnish with some finely sliced green onion tops.

Kalua Pork

Kalua Pork

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