Traditionally, Kalua Pork is a whole pig that's wrapped in taro leaves and then cooked slowly in an underground pit. That's what kalua means. Not to worry, you can make your own version of this delish pork that falls off the fork and melts in your mouth without bothering to dig a hole in your backyard. You also don't need to buy a whole pig. A pork butt (with or without the bone) is just fine. And, if you don't have taro leaves, that's okay too. In my recipe I substitute chard.
Making Kalua Pork does requires slooow cooking. Some people use a crockpot. I use the oven. Just like almost any other dish, there is no standard way to make Kalua Pork. My recipe is heavy on the herbs to compensate for not using salt due to the husband's diet. Here 'tis.
5 pound boneless pork butt
1 bulb of garlic, minced roughly
8 tablespoons of fresh chives, diced
2 tablespoons of nori flakes
1 1/2 teaspoon of black pepper
1/4 cup of salt-free liquid smoke
1 bundle of chard
- Combine herbs and spice in a large bowl.
- Rinse meat, pat dry. Poke holes in the meat so that the rub can seep into it, and then roll meat into herb mixture.
- Pour liquid smoke over the meat. Cover meat and let it rest in the refrigerator for at least an hour.
- Pre-heat oven to 325 degrees. Wash the chard.
- Line your roasting pan with parchment paper or aluminum foil. Lay half of the chard in the pan. Place meat on chard, and cover it with the rest of the chard. Finally, cover the pan tightly with aluminum foil. (I like to lay parchment paper on top before adding the foil because I don't like the foil touching the food. I'm just that way.)
- Roast for 5 hours. When it's done, simply pull the meat apart with a fork, and serve.