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Oven Kalua Pork

Yield 16 servings (serving size: about 3 ounces)
This more accessible version of the classic slow-roasted pig enjoyed at luaus is cooked as a pork roast in a regular oven.


  • 4 1/4 pounds Boston Butt pork roast, trimmed
  • 2 tablespoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
  • 3/4 teaspoon salt

Nutrition Information

  • calories 234
  • caloriesfromfat 44 %
  • fat 11.5 g
  • satfat 3.9 g
  • monofat 5.5 g
  • polyfat 1.1 g
  • protein 30.5 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 108 mg
  • iron 1.8 mg
  • sodium 249 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 275°.

  2. Rub pork with liquid smoke. Wrap pork tightly in foil; place on a jelly-roll pan. Bake at 275° for 5 hours. Cool slightly. Remove pork from bone; discard bone. Shred meat with 2 forks. Combine shredded pork and salt in a large bowl, tossing well.

Cook's Notes

It is typical to stir any reserved meat juice into the shredded pork. If you do, we recommend that you skim the fat first. Place a heavy-duty plastic bag into a measuring cup; pour collected juices into the bag. Let stand 10 minutes or until fat rises to the top. Using kitchen shears, snip a small portion of one bottom corner of the bag, and pour the juices over shredded pork, stopping before you reach the fat layer.