How to Make Oven Hawaiian Kalua Pork

Kalua pork is a traditional Hawaiian dish served at luaus (partys). Typically made with banana leaves and cooked in an underground oven, or emu. Here is a simple recipe you can make at home! Aloha!

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Begin with a 1 kilo fläskkarré (bigger is better!) The recipe calls for pork butt or pork shoulder. Not sure what part fläskkarré is, but it works!

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Score diagonal slits in pork (not too deep, this is so the spices will be rubbed in deeper)

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Rub a generous amount of hav salt (sea/rock salt) onto all sides of the pork. In Hawaiian "lomi lomi" means to massage. Lomi lomi the pork with salt, don't be shy!

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Pour two capfuls of Liquid Smoke onto each side of the pork. Follow with a generous drizzle of Kikoman soy sauce. Lomi lomi the meat after each new ingredient is added.

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Wrap the pork tightly in aluminum foil. Do not leave open to vent. Keep it tightly wrapped!

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Place aluminum-wrapped pork in oven-safe dish. I like using disposable aluminum pans to take with to a party. Easier to clean up!

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Bake in 190•C oven for 2 hours, then turn temperature down to 160•C for 2 more hours. Be careful when opening foil, hot steam! The smell is AMAZING while this cooks!

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With two forks, gently pull apart the tender pork. There should be plenty of juices in the pan to mix it with. Continue until all the pork is shredded.

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Serve with lomi lomi salmon (recipe coming soon!) and white rice. "Ono" means delicious in Hawaiian, and this dish is ONO!!

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