Hawaiian Kailua Pork
- Ready In:
- 5hrs 15mins
- Ingredients:
- 4
- Serves:
-
10-12
ingredients
- 5 lbs boston butt
- 2 tablespoons sea salt
- 1 bottle liquid smoke
- 1 bag spinach
directions
- Preheat oven to 350 degrees.
- Line a 9 x 13 pan with one layer heavy duty aluminum foil or two sheets regular foil.
- Place half the spinach on the bottom where the roast will sit.
- Rub the roast with the salt (sea salt is the best flavor for your pork).
- Place on spinach bed then pour the whole bottle of liquid smoke over it.
- Layer the rest of the spinach on the top and roll the foil up around the pork to cover it entirely like a package.
- (the spinach should be surrounding it and the foil should make it so none of the juices spill out.) Bake in the oven for 5 hours.
- When done it will fall apart and it is shredded easily with a couple of forks.
- Excellent with sticky rice.
- (short-grain rice).
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Reviews
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Deliciouso! I had Kailua Pork as a kid growing up in Okinawa (Japan)--we had an Hawaiian neighbor who threw the world's best Hawaiian parties. She made the pig in the ground with banana and coconut fronds covering it. I loved this recipe because I didn't have to dig a pit or find banana leaves to cook it--thank goodness! The flavour is surprisingly very close to my neighbor's succulent pig. The spinach in this recipe acts much in the same way as the banana leaves--sealing in the juices of the pig. Use the sea salt--it's a much better flavor than the fine salt. Also, let the meat rest 7-10 minutes before shredding it. I served this with a "salsa" of sliced radishes, chopped cilantro, and green onions, and sea salt. We piled it high on toasted seseme seed buns. Delicious, and ALOHA! Thanks for sharing this great recipe.
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I did this in the crockpot because I couldn't seem to find the time to put it in the oven. The pork came out tender and flavorful, but a bit on the salty side. It would have been better in the oven - the cut of meat made the crockpot rendition a bit greasy. Or, maybe it would work in the crockpot with a pork loin. (I did still use the foil wrap in the crock, because I don't trust my crockpot.)
RECIPE SUBMITTED BY
Narshmellow
Bountiful, Utah
I was born and raised in Utah.
I was a graphic designer for ten years for a local school district. I have since moved on but still enjoy doing that for fun.
I love to cook, read, listen to music, craft things. I don't think I really have a favorite cookbook.
But if I had to pick it would be one that was written up by women in the area with home recipes. I think those are the best. Probably one of the reasons I enjoy Recipezaar so much.