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Oven-roasted Kalua Pig

This recipe is based on a recipe from iconic Hawaii chef Sam Choy. My friend Ed De La Fuente modified it and is sharing his recipe here.

 

What you need

One 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided
1/2 teaspoon liquid smoke

What you do

1. Preheat oven to 350°F.

2. 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.

3. 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.

4. Wrap roast tightly in foil. Place pork in roasting pan; pour 4 cups water into pan.

5. Roast pork in oven until very tender when pierced with fork, about 5 hours.

6. 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.

7. Let stand 10 minutes to allow liquid to flavor pork. Serve.

-Recipe modified and contributed by Ed De La Fuente

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