Hawaiian Oven Kalua Pork

I don't use as much salt as the recipe calls for

Yield: 6 servings
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  • 3 tablespoon(s) Hawaiian Salt
  • 1/4 cup(s) Shoyu
  • 1 teaspoon(s) Worcestershire Sauce
  • 1 clove(s) Garlic Crushed
  • 1 piece(s) Ginger 1" - Crushed
  • 12 piece(s) Ti leaves Large
  • 1/4 teaspoon(s) Liquid Smoke
  • 5 pound(s) Pork Roast


  1. In a small bowl combine salt, shoyu, Worcestershire sauce, garlic & ginger. Wash Ti leaves; remove fibrous part of the veins. Line a 13x9x2 pan with Ti leaves radiating from center extending about 10" out of pan. Place roast in center of leaves; rub with shoyu mixture & liquid smoke. Fold leaves over top of roast & secure with string. Place a piece of foil over top of pan and crimp to the edges of pan. Roast at 375 degrees for 5 hours. Serve pork shredded. If desired, add sweet potatoes the last 1.5 hours of cooking & baking bananas the last half hour.
September 2011

This recipe is a personal recipe added by revpanthera and has not been tested or endorsed by MyRecipes.

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