recipe reviews for:

Oven Kalua Pork

“Fire up the tiki torches -- its time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.”

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Reviewed: Mar. 3, 2008

What an easy and great recipe! I cooked up 3 five pound pork roasts for a large group of people. The roast was tender and fell apart. I served the pork on Kaiser rolls with Oriental-Sesame cole slaw from this site. I also made up a batch of mango barbeque sauce to go with. The leftovers are even better.

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BUSYBAKER1

Cooking Level: Intermediate

Home Town: Moro, Oregon, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Feb. 12, 2008

I served this on top of the Soft Onion Rolls from this site and some coleslaw. It felt like a summer barbecue retreat in the midst of a cold winter day. Yum!

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LAURAMATTNSHAINA

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Reviewed: Jan. 7, 2008

Every time I serve this dish I am asked for the recipe! I've had it several times while visiting Hawaii and this recipe is just as good if not better. I also love that it is so easy to make.

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JENATHOME

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Temecula, California, USA

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Reviewed: Dec. 17, 2007

Made this today and hubby and I both loved it!! I added an extra Tbsp. of liquid smoke and set the oven at 300*. It was perfectly cooked at 6 hrs. I was unable to find hawaiian rolls in 3 different stores so I ended up with kaiser rolls. I toasted them just a bit and we each added a sweet barbeque sauce on top of the pork. Served with homemade coleslaw and pickles. Will make this often. Fantastic!!

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Zpoiled1

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Modesto, California, USA

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Reviewed: Apr. 26, 2007

Ono! Tastes like it came right out of the imu!

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Alyssa

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Reviewed: Feb. 27, 2007

I made this for a Hawiian themed family dinner. I follewed the recipe exactly, although I did use my crock pot. It was very tasty although a little dry. I may add a more liquid next time.

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4my4girls

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2007

This is an ok recipe. I have been living in hawaii for the past 6 years and have made oven kalua pork lots of time. You need to add minced garlic, minced ginger and soy sauce (as much as you think your family will like). Cook the pork as directed in this recipe. I add the sea salt after shredding the pork, because of the saltiness of the soy sauce. Then place in oven to combine the flavors. I got my recipe from a lovely Hawaiian grandmother.

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ladonna

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Reviewed: Feb. 13, 2007

Oh my gosh!! I had never tried to cook anything like this and I have to say I was really surprised at how delicious this turned out. My family almost gave me a standing ovation (ok, maybe not) and I really have to say that I don't have to go to any expensive BBQ places anymore to get a wonderful pulled pork platter which by the way, you can only get one plate for the cost of the entire pork roast when you buy it and make it yourself. I was soooo happy with this recipe. THank you so much.

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Kathiees

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Reviewed: Jan. 25, 2007

I love this recipe and have made it several times. The only thing I do differently with this recipe is use a little more liquid smoke and rub it in really well. After I shred it, I transfer it to a crock pot (with juices or it'll dry out) and take a can of pineapple rings (drain half the juices), pour it over the top and place a few rings on top. Nice presentation and adds a slightly sweet taste to the smokey flavor! Yum! Serve with a collection of BBQ sauces. A previous reviewer served it with mango chutney. I've gotta try that!

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Amaruzi

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Reviewed: Jan. 15, 2007

Everyone raved about this recipe, so I had high hopes. I thought it was OK, but nothing I would crave in the future. I found it to be WAY too salty, so the second time I made it I cut back on the salt and it was much much better. This goes great with the recipe on here for "Pani Popo" (Hawaiian coconut bread)...now THATS a recipe I do crave!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 4, 2006

tender, moist... the outside was tasty but the inside needed more salt...making it again soon

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ASIANDELITE

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Reviewed: Oct. 23, 2006

OH MY GOSH!! No leftovers!! Used pork sirloin roast, because that is what I had. OH MY GOSH!!

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 15, 2006

I was so excited to try this recipe that I even ordered the Hawaiian sea salt on line so that it would be just right. But I was really disappointed in the way it turned out. The meat was tender and juicy, but very bland as if it had no seasoning at all. I ended up simmering the shredded meat in some of the juices from the pork as well as sauteed garlic, onion, salt and a touch of cumin, reducing the liquid completely. I then served it Mexican style in corn tortillas with verde salsa. After all this it ended up tasting great.

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KimHr

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Aug. 1, 2006

This was absolutely FANTASTIC!!! I can't rave enough about it. It comes out SO tender and it has to be the easiest recipe that I have. Incredible! Thanks!!!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Jun. 25, 2006

This was really good. We had a Luau party and this was the main course. Everyone really liked it. I had buns on the table if they wanted a sandwich or they could eat it just plain/no bun. It took just under 5 hours to make and I did add just a little water to the pan. Very Moist and Good!

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Stac

Home Town: Mankato, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 27, 2006

Amazing!!!!!! Tastes just like when we had it in Hawaii! It was so easy to prepare.This has become the new family favorite!!!

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Reviewed: Apr. 5, 2006

so ONO!!! This was just like at home, we ate every last bite!

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moffat949

Cooking Level: Intermediate

Home Town: Rancho Santa Margarita, California, USA

Living In: Mclean, Virginia, USA

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Reviewed: Nov. 25, 2005

it was like being on the islands

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TheWilsons

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Oct. 25, 2005

Just moved to Colorado from Hawaii. I made this for Office the Potluck. Everyone loved it. I would use more salt, and make in a water and liquid mixture (so the meat is more tender.)

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Brie

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Reviewed: Jul. 20, 2005

OMG!!! Absolutely fantastic!! And you can't beat the price for butt pork....I made a 15 pounder for 12 people and still had leftovers...even after they tried to eat it all - - "best they've ever had!" I'll make it at future parties. A++++

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