Oven Kalua Pork

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

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 44%
  • Fat: 11.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.5g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 108mg
  • Iron: 1.8mg
  • Sodium: 249mg
  • Calcium: 8mg

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

  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.
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.
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