Kalua Roast Pig Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Ti leaves/Dried palm leaves15 , soaked to soften, then shaken dry
 Pork shoulder roast/A boston shoulder roast5 Pound (Picnic)
 Coarse salt2 Teaspoon
 Liquid smoke1 1⁄2 Tablespoon
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4285 Calories from Fat 2532

% Daily Value*

Total Fat 281 g431.9%

Saturated Fat 98.8 g493.8%

Trans Fat 2.6 g

Cholesterol 1406.3 mg

Sodium 4687.6 mg195.3%

Total Carbohydrates 13 g4.4%

Dietary Fiber 6.9 g27.7%

Sugars 6.2 g

Protein 402 g804.7%

Vitamin A 53.5% Vitamin C 30.8%

Calcium 44.2% Iron 180.3%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 300 degrees.
Line a deep roasting pan with ti leaves.
Season the pork roast with salt.
Cover the meat with ti leaves and tie up with string.
Place wrapped meat in pan on top of leaves, then cover meat with more leaves.
Pour a mixture made of the liquid smoke and water over the meat and leaves.
Seal the pan tightly with tinfoil to prevent moisture from escaping.
Roast the pork at least 3 hours, until very well done and to the point of overdone.
The meat is taken off the bones and shredded by hand, never cut with a knife.
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