Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Oven Kalua Pork
Cola Pork Chops
Sarge's EZ Pulled Pork BBQ
BBQ Pork Sandwiches
Easy Caramelized Onion Pork Chops
MORE
Top Related Articles
Making Slow Cooker Pulled Pork (Video)
Cooking Questions: Pork
Grilling Times for Pork
For Juiciness, Saute Meat
Budget-Friendly Recipes for Ground Beef
Making Meatloaf
Roasting Meat
Easter Ham
Topping and Baking Pizza
salt pork
Related Collections
300 Calories or Less per Serving - Pork
300 Calories or Less per Serving
Low-Carb Main Dish Recipes
Sugar-Free Main Dish Recipes
Low-Carb Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Kalua Pork
SUBMITTED BY:
Linda Rogers
"Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt."
RECIPE RATING:
Read Reviews
(11)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
1/4 cup Hawaiian sea salt
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 29, 2004 by GABEAR
X
Full Review
GABEAR
Jan. 29, 2004
This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup of salt was waaayyy too much.....my 'butt' roast was just under 3lbs so I compensated and used a little less than 1/4 cup....but it was still too much....I usually don't add a lot of salt to my recipes anyway, but I'll definitely make this recipe again, with much less salt...the texture was terrific! I think I'd also add a bit more of the Liquid Smoke....
Was this review helpful?
[
YES
]
18 users found this review helpful
This is a GREAT recipe....very easy without many ingredients...however, I found that 1/4 cup...
MORE
MORE
Reviewed on Jan. 12, 2005 by CORINGRM
X
Full Review
CORINGRM
Jan. 12, 2005
Traditionally, you'd want to bake it at a much lower temperature, often not much higher than 300 because you want the pork to steam NOT bake. i'd improve this recipe by halfing the salt, increase the pork to 5lb, and bake covered in foil at 300 for 8 hours. takes a long time, but the Hawaiians used to steam it for an entire 24 hours. PS i like in Hawaii.
Was this review helpful?
[
YES
]
4 users found this review helpful
Traditionally, you'd want to bake it at a much lower temperature, often not much higher than...
MORE
MORE
Reviewed on Feb. 22, 2004 by
RACHAEL
X
Full Review
RACHAEL
Feb. 22, 2004
This turned out good. Juicy and with a slight smoky flavor. The salt turned into a little crust that I tapped off and discarded before shredding, so it didnt turn out to be overly salty. The leftovers made great barbecue pork sandwiches the next day. Thank You!
Was this review helpful?
[
YES
]
2 users found this review helpful
This turned out good. Juicy and with a slight smoky flavor. The salt turned into a little...
MORE
MORE
Reviewed on Jun. 5, 2008 by Leelee
X
Full Review
Leelee
Jun. 5, 2008
I make this often. I've also prepared it in my slow cooker. I start it out on low the night before. It is a wonderful recipe! Great with potato/mac salad and Hawaiian sweet bread! So ono.
Was this review helpful?
[
YES
]
1 user found this review helpful
I make this often. I've also prepared it in my slow cooker. I start it out on low the night...
MORE
MORE
Reviewed on Oct. 31, 2007 by
SNDMILLER
X
Full Review
SNDMILLER
Oct. 31, 2007
I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)
Was this review helpful?
[
YES
]
1 user found this review helpful
I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless...
MORE
MORE
Reviewed on Mar. 20, 2008 by Donna Wolffe
X
Full Review
Donna Wolffe
Mar. 20, 2008
Great recipe. I also cooked the roast at a lower temp.(325) for 6 hours. I also added some fresh ground black pepper and cut down on the salt. Perfect.
Was this review helpful?
[
YES
]
0 users found this review helpful
Great recipe. I also cooked the roast at a lower temp.(325) for 6 hours. I also added some...
MORE
MORE
Reviewed on Feb. 8, 2008 by
Bakette
X
Full Review
Bakette
Feb. 8, 2008
Delightfully easy! I used a nearly 6 lb shoulder, and it easily fell apart after just 14 hours of cooking. I forgot to poke the pork before I poured on the liquid smoke, but it still came through nicely. I served it as open-faced sandwiches over French brioche with the Mustard Based BBQ sauce from this site. Oh, so yummy! Versatile recipe that I will definitely make again. Oops...I cannot figure out how to delete this, but this review should be on the Kalua Pig in a Slow Cooker recipe.
Was this review helpful?
[
YES
]
0 users found this review helpful
Delightfully easy! I used a nearly 6 lb shoulder, and it easily fell apart after just 14 hours...
MORE
MORE
Reviewed on Dec. 22, 2007 by
Emmababay
X
Full Review
Emmababay
Dec. 22, 2007
Great on rice...wonderful for sandwiches the next day...Loved it!
Was this review helpful?
[
YES
]
0 users found this review helpful
Great on rice...wonderful for sandwiches the next day...Loved it!
MORE
MORE
Reviewed on Oct. 9, 2007 by Partyplanningdiva
X
Full Review
Partyplanningdiva
Oct. 9, 2007
This recipe turned out wonderful. I did however turn the temperature down to 310 and cooked it for 6 1/2 hours. It was a long time, but worth the wait. The pork was very moist and tasty and shredded very easy. My husband loved it too.
Was this review helpful?
[
YES
]
0 users found this review helpful
This recipe turned out wonderful. I did however turn the temperature down to 310 and cooked it...
MORE
MORE
Reviewed on Jul. 11, 2006 by Lisa
X
Full Review
Lisa
Jul. 11, 2006
I made this recipe for a barbcue and it was a big hit. I will also add a little more liquid smoke but, the taste was wonderful and was very juicy. I think the key to the moisture is to make sure the roast is tight in foil..very good will make again and again.
Was this review helpful?
[
YES
]
0 users found this review helpful
I made this recipe for a barbcue and it was a big hit. I will also add a little more liquid...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»
Kalua Pork
Quick Links:
RECIPE BOX
|
SHOPPING LIST