Kalua Pork Recipe for a Hawaiian Luau at Home – HoneysuckleCatering
Hawaii is one of the best places to spend
a Summer Vacation. I remember growing up I would always be playing on the beaches, going
on boat rides with my family, and just enjoying the Hawaiian sun! But no vacation was ever
complete without the Hawaiian Luau. So I’m going to share a taste of the Islands at home
by making my version of the Kalua Pork. But you don’t have to dig a hole in the ground
in order to make this one. I’m using 2 to 2 1/2 pounds of pork shoulder butt roast,
this is also known as Boston Butt, 1 tbsp. of Hawaiian Sea Salt, I’m using this red Alaea
sea salt that’s used in most Hawaiian traditional cooking. 1 tbsp. of liquid smoke. Liquid Smoke
is basically condensed smoke that’s bottled up with some water to give it that savory,
smoky, delicious flavor. Some banana leaves, aluminum foil, and 1/4 cup of water.
First I’m going to preheat my oven to 325ºF. Now I take the pork butt and I’m rubbing it
evenly with the salt and liquid smoke. I really want to massage it in so that it infuses the
meat with flavor. Then I’ll take a giant sheet of Banana leaf and I’m wrapping the pork up.
Finally I’m taking the foil and I’m packaging it all up. Now I’m taking the pork and I’m
putting it into a baking pan and then pouring in the 1/4 cup of water. The water will help
steam the pork and infuse the smoky flavor. I’ll cover it again with some foil and bake
it in the oven for about 3 hours. This recipe is so easy to make and the house will fill
up with that delicious roasted pork smell. The banana leaves will give it that subtle-sweet
aroma and the hardest part is waiting for the pork to finish! Now that my pork is done
I’m going to shred it up with two forks and serve it with a heaping pile of rice. What
a way to experience a Hawaiian Luau at home. Enjoy the taste of the Islands and I’ll see
you guys next time. Bye!