Kalua Roast Pig Recipe
Ingredients
| 10 to 15 ti leaves or dried palm leaves, soaked to soften, then shaken dry | ||
| 4 1/2- to 5-pound pork picnic shoulder roast or a Boston shoulder roast | ||
| Coarse salt | 2 Teaspoon | |
| Liquid smoke | 1 1/2 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
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.
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.
Chef
