Oven Kalua Pig
Oven Kalua Pig offers tender, smoky pork with Hawaiian flavors, perfect for gatherings or special occasions, wrapped in leaves for an authentic, flavorful experience.
Ingredients
Instructions
- Wrap the pork butt in ti leaves, banana leaves, or corn husks, securing them well.
- Soak the leaves-wrapped pork in hot, salted water mixed with 4 tablespoons of liquid smoke for about 30 minutes.
- Wrap the entire package tightly in foil to retain moisture.
- Preheat your oven to 350°F (175°C).
- Place the foil-wrapped pork in a roasting pan and cook for approximately 4 hours, or until the meat is tender and easily shredded.
- Remove from oven, unwrap, and serve shredded or sliced.
Tips & Substitutions
For the best flavor, marinate the pork butt overnight in the liquid smoke and salt mixture before wrapping it. If you can't find ti leaves, banana leaves work well too, or you can use parchment paper. For a bit of heat, consider adding sliced jalapeños to the wrapping. Keep an eye on the cooking time, as larger pork butts may take longer than 4 hours.
Serving Suggestions
Serve the kalua pig with steamed rice or in a Hawaiian-style sandwich with coleslaw for a delicious meal. It pairs beautifully with Carolina Red Rice as a side dish. For a complete feast, consider adding Turnip Greens With Sliced Turnips to your plate for a fresh, vibrant veggie option.
Storage & Reheating
Store any leftover kalua pig in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a covered dish in the oven at 250°F (120°C) until warmed through. You can also microwave individual portions on medium power, ensuring they are covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Kalua Pig contains roughly 12 calories, with 1g protein and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork instead of pork butt?
While pork butt is ideal for its fat content and tenderness, you can use other cuts like shoulder or picnic roast. Just keep in mind that cooking times may vary, and you might need to adjust the seasoning for leaner cuts.
How do I know when the pork is done cooking?
The pork is done when it reaches an internal temperature of at least 195°F (90°C) for optimal shredding. Use a meat thermometer to check the temperature. If it isn't tender enough to shred easily, continue cooking and check every 30 minutes.
Can I make kalua pig in a slow cooker?
Yes, you can! Simply follow the same preparation steps, then place the wrapped pork in the slow cooker with a bit of water. Cook on low for 8-10 hours or until the meat is tender. This method yields delicious results and is very convenient.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).