Kaneohegirlinaz
Wannabe TV Chef
Pork Butt
Sea Salt
Liquid Smoke
Ti Leaves (the all green ones only), enough to wrap the meat up like a burrito ***
For each pound of Pork use: ½ Tablespoon of salt; ¾ Tablespoon Liquid smoke
Pre-heat the oven to 500⁰
Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.
Wrap the meat in your leaves and then in heavy duty foil
Place in a baking pan/dish; into the oven for 30 minutes, reduce the heat to 325⁰
Bake for an additional 3 ½ hours
Allow to cool, unwrap and discard the foil and leaves (save any juices)
Shred the meat how you like, either by hand or using two forks
***You can substitute with Banana, Taro, or Spinach leaves, but it’ll taste a bit different, I found Banana leaves at the Asian and Hispanic Markets.
Kalua Pork can be re-heated with cabbage and served over steamed rice
Sea Salt
Liquid Smoke
Ti Leaves (the all green ones only), enough to wrap the meat up like a burrito ***
For each pound of Pork use: ½ Tablespoon of salt; ¾ Tablespoon Liquid smoke
Pre-heat the oven to 500⁰
Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Salt.
Wrap the meat in your leaves and then in heavy duty foil
Place in a baking pan/dish; into the oven for 30 minutes, reduce the heat to 325⁰
Bake for an additional 3 ½ hours
Allow to cool, unwrap and discard the foil and leaves (save any juices)
Shred the meat how you like, either by hand or using two forks
***You can substitute with Banana, Taro, or Spinach leaves, but it’ll taste a bit different, I found Banana leaves at the Asian and Hispanic Markets.
Kalua Pork can be re-heated with cabbage and served over steamed rice