Monday, August 8, 2011

oven roasted kalua pig


Hawaii is a happy place for me.  When planning vacation I often feel like Hawaii is a cop out.  A cop out only because it is a guaranteed good time.  You know exactly what you are getting when you go there.  Amazing weather, beautiful beaches, relaxation, happy people, money and a language you understand, healthy fresh food, intoxicating smells ... and drinks.  All of that is awesome and sometimes you need a vacation where you are not getting thrown an adventurous curve ball every day.  No family vacation this summer.  We are doing the staycation.  Fun but, I want to get on a plane and wear a lei around my neck.  It was my turn to host supper club this month so, I did what any girl stuck at home would do and brought a Hawaiian night here.  We had a luau supper club which we had amazing weather for and had fruity cocktails in the backyard with crab won tons and tuna poke.  Hawaiian margaritas resulted in lots of happy girls and language that was very loud and less easy to understand as the night progressed.  We were on vacation!  Those drinks and calories don't count right? Dinner was kalua pig one of my most favorite island meals.  With the pig we had coconut mango rice and cabbage slaw followed by pineapple upside down cake.  Another wonderful night filled with good food and good friends.  So happy to realize how easy it is to make kalua pig.  I am definitely bringing Hawaii home more often.  Aloha.
 




oven roasted kalua pig
source: bon appetite

1 5 pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt 
3 frozen banana leaves, thawed and washed
6 cups water, divided
1/2 teaspoon liquid smoke



Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan. 

Roast pork in oven until very tender when pierced with fork, about 5 hours. Monitor the roasting pan to see if more water needs to be added.  Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.








6 comments:

Tina said...

Theme parties are so much fun! You really went all out with the food! The main course looks awesome, not to mention all the other goodies that you made. Great supper club!

Joanne said...

I've never been to hawaii but I love your attitude! If you can't get the girl to hawaii, gotta bring hawaii to the girl! Looks fabulous!

Kitchen Belleicious said...

Look at you! I love it! I am right there with you- never been to a lot of places but that doesn't mean we can't cook like them-right? This kalua pig recipe is AWESOME! and my husband has been wanting me to do a pork butt so this is perfect!

That Girl said...

So impressed you made kalua pork. So impressed.

Heather @ Sweet Sins said...

Um Hello I love Hawaii!! And I love the roasted pig! I for sure have to try this!

Faith said...

I've never been to Hawaii but I would love to go...or bring it home with a gorgeous meal like this! I love your table setting!

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