This is the only way I cook my kalua up here in the states. Pork, cooking in its own juice instead of water. No need to measure....Just slap liquid smoke around the meat, then salt, and follow direction. Tip: for best flavor, insert slices of fresh garlic around the roast. Dont even need to check temperature. Bake in 400 degree for first hour, then 350 for another 3-4 hrs. depending on size. Bring it out of oven and check the old fashion way.....open, see, and feel....If its tender and almost falling apart.....its ready. If not, throw it back in. However, if you want that greasy, roasted, underground flavor....here's the secret: "sesame oil" ohhhyeaaaaaaah!! Save all the liquid in foil. You should have alot of liquid, if not, then its overcooked. Dont know why people add water instead of using real thing. In baking pan, combine shredded pork & liquid from foil, drizzle few drops of sesame oil, add more salt if needed, black pepper as needed. Mix well and heat in 350 oven, covered, for 30-40 mins. or till thorouly heated thru. For big parties, I would refrigerate in ziploc bags after mixing, then continue with last step the next day. Throw some chopped green onions for flavoring & color. Good with baked sweet potatoes. Its "ONO"LICIOUS!
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This is the only way I cook my kalua up here in the states. Pork, cooking in its own juice...
