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There you can see how much salt I sprinkled on. Here’s how it should look after doing those steps… If in doubt, salt on the lighter side, than adjust it after you shred the pig when it’s done cooking. Remember, you can always add more salt after it cooks to adjust the seasoning.
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Be generous with your sprinkle, but not TOO much salt. After you got it evenly coated with liquid smoke, take some Hawaiian Salt in your hand and sort of “rain” it evenly over the entire surface of the butt. Just a light, even coat of the liquid smoke is all it needs.
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Trust me, you don’t want over-smokey kalua pig. Too much, and its flavor will be overpowering. Don’t over-do the liquid smoke a little goes a long way. It’s important to rub on the liquid smoke FIRST, as that helps the Hawaiian Salt stick to the pork. Now pour about a tablespoon of liquid smoke on the pork butt and rub it evenly over the entire surface. Then place your pork butt (not your butt) on the ti leaves. I just cut the thick and stiff stems off. Next over the foil, layer the ti leaves across it.You can “debone” the ti leaves if you want, but I don’t. I didn’t have the commercial size heavy duty foil on hand, so made do with standard-gauge 12″ width aluminum foil and layered it. Place a large sheet of aluminum foil down on a large cutting board (this makes it easier to transport), making sure the foil is long and wide enough to wrap around the pork butt and ti leaves. Zip-Loc freezer bags to store surplus Kalua Pig in freezer (no need if you plan to eat all of it within the next 3 or 4 days).An oven! (oh, and in case you’re wondering, NO, an Easy Bake® Oven will not work lol).Roasting pan with rack (whatever size fits in the oven you’re using).Tin Foil, preferably the heavy gauge stuff.Ti Leaves – 5 large leaves (enough to completely wrap and cover the pork butt).( no larger than what will fit on pan on a rack in the oven you’re using) Pork Butt (shoulder) – approximately 5 lbs.
HAWAIIAN ELECTRIC PORK AND PEAS HOW TO
In keeping with the “Tasty Island Style” of walking you through with the aid of photos, here I present how to make Kalua Pig in an oven, this time using a countertop toaster oven, which you could apply the same method using your regular oven. Hey, conserve energy and save a few bucks, why not?! You could probably cut the cooking time down significantly by using a convection oven, but I don’t have one of those (yet). This time I tried doing it in my rather compact countertop toaster oven, and it turned out equally as great! Not only did it have the same results as the full-sized oven, but I believe the toaster oven consumes much less electricity. The way I normally do mine is by placing the liquid smoke-rubbed and Hawaiian Salted Pork butt all wrapped up in Ti Leaves and foil on a large roasting pan filled with water, then cover and seal the whole thing with foil before placing it in my conventional oven for a long time. There’s now tons of recipes on the web on how to make Kalua Pork (I prefer calling it Kalua Pig) in an oven. And that method truly yields fantastic results. WordPress’ site statistics continually reports the posting I did a few years ago on Kalua Pig Roasted in a Barbecue Grill as one of the most popular pages on this blog to date. Therefore, I thought this was a good time to bring up the “local” style version of that, with the also-classic Kalua Pig & Cabbage dish. Patrick’s Day right around the corner, occuring this Tuesday, March 17th, many of us will be enjoying the classic Corned Beef and Cabbage feast in honor of that.