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, 2012

Came out great! easy to make and tastes authentic! made it twice so far yum! I didn't have hawaiian sea salt because it is hard to find around my area, so i just used regular sea salt and still turned out wonderful!

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lilbrendy86

Reviewed: Feb. 12, 2012

I have made this recipe several times now, and it always comes out so tasty. There is minimal work involved, but the results are so amazing. I tend to (at least) double the amount of liquid smoke to suit my own taste. At one point, Trader Joe's carried an excellent black sea salt that I thought had the best flavor for this recipe, but I haven't been able to find it for a while. I've tried other Hawaiian sea salts, though, and they've all worked great!

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Reviewer:

mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jan. 29, 2012

From Hawaii 2 born and raised living in Las Vegas now! So ONO!

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jilliebean197872

Cooking Level: Intermediate

Home Town: Pearl City, Hawaii, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 16, 2011

I'll be as brief as possible, Purchase Jennifer Brennan's IACP Award winning cooking book, "Tradewinds and Coconuts" and on page 142 you will find there, the most authentic and most delicious "Kalua Pork" possible" I have ordered and tasted "Kalua Pork" in many restaurants on many trips to the Hawaiian Islands and it does not even come close to this for it's authentic flavor and texture. Please do not vary from her recipe, prepare it as it is written in her book...Bon Appetit!!

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Reviewer:

jmkthird

Reviewed: Oct. 26, 2011

Oh, my word! I have been craving kalua pork for years! If only I had known it was this easy to make!!! This recipe is spot on!

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2 users found this review helpful

Reviewer:

clcasas

Reviewed: Aug. 21, 2011

Hubby made this to take to a friend's Hawaiian-themed birthday party. It was exceptional! He didn't measure the liquid smoke or salt. When it was done cooking it shredded easily. I added salt and kept in fridge until dinner time. He heated it and served it on Hawaiian sweet rolls.

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Julie62

Cooking Level: Expert

Reviewed: Jun. 1, 2011

THis is a pretty good recipe... the only thing that is missing is the banana leaf that it should be wrapped in. most asian food markets sell it (mine has it in the frozen foods section) and it's super cheap. For on shoulder or butt i use 2 leafs or so. No foil is needed. The Kalua comes ou perfect every time. The banana leaf adds that "kalua" flavor! The only other change i make is turning it down to 300 degrees F and leaving it for 8 hours.

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Reviewer:

Aaron

Reviewed: May 11, 2011

Born and raised in the Islands and in the NW for 35 years, I rate this recipe OK. The authentic Hawaiian style combines garlic powder and Hawaiian salt to rub any meat used (pork, chicken, beef). The pan is lined with foil, then layered with banana leaves (frozen at Asian markets) which have been washed. The meat is placed on the leaves, liquid smoke sprinkled over top and then wrapped well. Leaves, then foil tightly enclosed. Couple cups of water at the bottom of the pan. Slow roast for hours, check water only. Only open foil near end to check doneness. Serve with sweet potato, poi, rice, long rice and/or poki, pineapple, haupia. We start roasting at 9pm and leave until 9am at 300 degrees.

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MrsEJW

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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Reviewed: Mar. 6, 2011

This recipe calls for the meat to be cooked to fast. I use the same ingredients, however I bake mine at 200 degress for 12 hours. After you have shredded it and are ready to serve, if the meat has dried out a little, just add some water that has been salted with the Hawaiian salt.

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Reviewer:

Tiana

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

Reviewed: Mar. 4, 2011

This version has the most authentic taste to traditional kalua pork. You can use kosher salt, just not salt with iodine. If available, wrapping the seasoned pork in ti leaves before baking also enhances the "out of the imu" flavor too. Because it's an easy dish, I make it for often for large parties. Tastes good in tacos too.

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