The Pioneer Woman Tasty Kitchen
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Kalua Pork

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Level: Easy

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Description

Let me outline the benefits of this life-changing meal:

1) It only has three ingredients (not counting a smidgeon of water).
2) It can be prepared in less than five minutes.
3) It is economical.
4) It feeds a CROWD.
5) Leftovers can be frozen beautifully and reheated as BBQ pork sandwiches, pork quesadillas, pork enchiladas, you get the picture.
6) It is the most deliciously moist pork I have ever tasted. Ever.

Ingredients

  • 10 pounds Pork Shoulder Butt Roast
  • 2 Tablespoons Sea Salt (or Hula Salt If You Can Find It)
  • 1 bottle Liquid Smoke
  • 1-½ cup Water

Preparation

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in a large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan). Rub 2 to 3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.

Bake for 5-7 hours. Don’t uncover while baking. Let the steam and heat work its magic!

Shred with two forks and serve with rice.

4 Comments

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mw28590 on 12.20.2009

I only used a 5 lb roast, and I did mine in the crockpot. I cooked it on high for 6 hours, and it turned out great. The meat was very tender and tasty. The cut of pork is a little fatty for my taste. The leftover meat is also great to make into BBQ sandwiches.

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mw28590 on 12.17.2009

Have you tried to make this in a crockpot? Do you think it would turn out ok?

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seedlady on 10.18.2009

For my passalong shortcut recipe, I skip the salt and rub the meat with a teaspoon or so of the liquid smoke, then braise(using beer) in a dutch oven at about 225 for 8 hours on a 3# pork shoulder. The low heat “melts” the connective tissue and makes it yummy and unctuous.

This makes great pulled pork sandwiches.

If you live where you can get banana leaves, try wrapping the roast in those after rubbing with seasonings. Then braise as usual. Imparts a Yucateca flavor.

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sweepea on 9.17.2009

i was introduced to this by another favorite cooking blog recently, but apparently it CAN turn out quite salty if you can’t find the hula or hawaiian or pink salt and use sea or regular salt instead. of course i’m not sure about this recipe, as i haven’t tried it yet.

just a warning for those who have a salt sensitive palate like me, or who are on salt reduced diets: adjust accordingly.

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