"The belly rules the mind."--Spanish Proverb

Kalua Pig Recipe

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This recipe for Kalua Pig, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Victoria Unutoa-White "Torie"

Category:
Category:

Ingredients:  
Ingredients:  
5 - 10 lb pork shoulder or butt
1/4 cup Hawaiian salt or sea salt
1/4 cup shoyu, can make this with 1/2 soy sauce and 1/2 water
1/4 cup liquid smoke
garlic cloves

Directions:
Directions:
If pork is frozen, defrost for 1 - 2 days in the frig.

Prep: Cut slits around pork and place 1/2 of garlic cloves inside the slits.
Next cover with salt, liquid smoke and shoyu mixture.

Wrapping pork: Line baking pan with foil, if you can get Ti leaves, then lay leaves on foil. Place pork
on the leaves then wrap. Use toothpicks to hold leaves in place. If can't get leaves, just use
foil, tearing enough to wrap pork completely, use 3 or 4 sheets of foil.
Once wrapped, cover the whole thing with more foil and crimp top to bottom to seal together.

Bake at 400 F for 1 hour, then reduce heat to 375 F for another 4 1/2 hours. After baking,
place in a dutch oven, add 2 cups of water and bring to boil. Start shredding pork.
Flavor with more liquid smoke and shoyu to individual taste.

Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
10 minutes prep time and 5 1/2 hours cooking time
Personal Notes:
Personal Notes:
This is great for pulled pork sandwiches, serve over rice or mashed potatoes,
pot pies, can also add BBQ sauce to kick up more flavor.

 

 

 

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