Kalua Pig
"This will be the same as if you cooked the entire pig underground in an imu, and it can be done in your own oven on a smaller scale. It comes out exactly the same. If you have any questions e-mail me: AlanLeonetti@q.com"
- Ready In:
- 4hrs
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 4 -5 lbs pork butt
- 2 1⁄2 tablespoons hawaiian salt (substitute kosher salt)
- 2 tablespoons liquid smoke
- 2 teaspoons garlic (crushed)
- 2 teaspoons ginger (powdered)
- 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
- 4 -6 ti leaves (substitute aluminum foil)
directions
- Trim any excess fat from the roast.
- Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.).
- Rub with salt, garlic, ginger, and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.
- Preheat oven to 350 degrees F.
- Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves can often be obtained from a local florist). Tie securely with twine.
- Roast in a 350 degree oven for about 45 minutes per pound.
- When meat is done, remove ti leaves, banana leaf (or bananas) and pull the pork from the bone with 2 forks.
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
