Oven Kalua Pork

recipe
This more accessible version of the classic slow-roasted pig enjoyed at luaus is cooked as a pork roast in a regular oven.

Yield:

16 servings (serving size: about 3 ounces)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 275°.

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.

Note:

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.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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