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: Jan. 2, 2005

WOW!!!!! I cooked a 4 lb roast and then mixed it with cooked cabbage (1 head for half of the roast)it's wonderful. Tastes exactly like the places that serve it here in San Diego. I used the mesquite flavor of Liquid Smoke and plain Sea Salt.. (added an extra dash of both) and when shredding it, added 2 tablespoons of the juices for extra flavor. Thank you Ruby, it's wonderful!!

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CC1801

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Reviewed: Aug. 18, 2004

I still can't believe it was so easy to make this! I used regular sea salt and put it in my crock pot and it was absolutely amazing! My family gives this recipe a 10!

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MWSEABRITE

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Reviewed: Aug. 16, 2004

Pretty good. Not "fabulous" for us, but good. Used a Reynolds cooking bag instead of foil and that was handy. Meat definitely fell apart and was very moist! If you want to make gravy, you'll need to skim off the fat (our mistake - we didn't) to keep it from being too greasy tasting.

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 5, 2004

So good! Serve on Hawaiian bread rolls. The whole family loved these little sandwiches.

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1 user found this review helpful

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bestrachan

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Meadow Vista, California, USA

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Reviewed: Jun. 28, 2004

This came out great. My local butcher was only able to provide boneless pork shoulder, but it was really good. Left overs dissapeared rather quickly also.

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DMASON33

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Reviewed: Jun. 22, 2004

We just weren't impressed with this recipe.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 23, 2004

Being born and raised in Hawaii (now living in DC), my husband and I always keep an eye out for recipes that remind us of our time there. And, this one comes pretty close. Total prep time is a few minutes and clean up, because of the foil, is a breeze. Pork butt is also an inexpensive cut of meat. I've made this recipe using only Kosher salt (because sea salt wasn't available) and I've also used regular sea salt (as opposed to Hawaiian sea salt). If you decide to use Kosher salt, you may have to sprinkle a little more onto the cooked pork before serving. In the end, there's really no noticible difference. The Kalua pork is also VERY tender. I recommend this recipe.

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Dino II

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Reviewed: Jan. 30, 2004

This was very delicious! I ordered Hawaiian sea salt very cheap over the internet to get the authentic flavor- it was worth the trouble! Definitely going to make this again!!

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Bethany

Cooking Level: Expert

Living In: Springfield, Minnesota, USA

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Reviewed: Jan. 27, 2004

Rather plain tasting. We scored the meat and rubbed in the salt and liquid smoke, then "marinaded" overnight in the foil. When we baked it, we put some water into the bottom of the pan so the meat wouldn't dry out. The meat was tender, but there seemed to be no flavor in the meat. So, we took the remaining juices from the pan, added some more liquid smoke, and poured it over the pulled meat.

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Robbie Rice

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Oct. 11, 2003

I made this recipe for my husbands 30th birthday. And it was such a hit, my mother-in-law liked it so much she requested it for her b-day. I even accidently over cooked it to 180 degrees and it was still supermoist.

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CANDICEW

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Reviewed: Sep. 12, 2003

I made this recipe for a luau we had and it was so easy. We made 5 roasts at about 5 lbs each and it was SO easy and so delicious. We received so many great compliments on the pork. I will make again before our next annual luau!

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Sep. 9, 2003

We have used this recipe a number of times and always enjoy it. So easy, so tasty.

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KESELOFF

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Reviewed: Sep. 8, 2003

This is very close to the great Kalua Pork served at King's Hawaiian (makers of the bread) Restaurant in Los Angeles. Thanks Ruby! (I wrapped the pork in banana leaves and then in foil)

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DANGERMON

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Reviewed: May 12, 2003

I lived in Hawaii for three years, and really miss eating kalua pork. This dish doesn't really taste authentic, but it's probably as close as you can get without an imu. Overall, it was pretty good.

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Michelle

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Reviewed: Mar. 6, 2003

Fantastic flavor, and very easy to make. Will definately do again!

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JENNYLOUE

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Feb. 4, 2003

Tasted just like the Kalua Pork at the Hawaiian Luau last month! A keeper - even the youngest kids liked it!

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LESTER68

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2003

This recipe was very easy to make! I am always a bit leery of trying to cook an unfamiliar cut of meat, but this one is just about foolproof. Make sure that you really SEAL the meat in the foil - if the juices can leak/steam out, the meat will dry out. My family of four devoured a 4 1/2 lb roast in one meal and asked me to "make it again often!"

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KIRSTEN

Living In: Zebulon, North Carolina, USA

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Reviewed: Aug. 25, 2002

This Easy Moist and Flavorfull pork took me back to my memories of Maui and the food! I prepared this for my son's wedding (60) people it was simple and was the hit of the reception! We made a mango pinapple chutney to serve on the side Yum..

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DENI HINES

Cooking Level: Expert

Living In: La Grande, Oregon, USA

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Reviewed: Aug. 18, 2002

This is the best ever! I only found the Sea Salt in a grinder, and used a little less. It was wonderful.

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MargeRose

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Reviewed: Mar. 28, 2002

Ya know, I can't rave about this recipe like everyone else has (I wish I could). It was on the dry side, but tender and the taste was nothing exceptional. I did use regular sea salt instead of hawaiian, but it said right at the top that both would work fine. Oh well, guess I have 5 lbs. of shredded pork to add BBQ sauce to.

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