Follow these steps for perfect results
pork loin roast
hawaiian sea salt
Worcestershire sauce
shoyu
powdered ginger
garlic
crushed
liquid smoke
ti leaves
washed and trimmed
In a small bowl, combine Hawaiian sea salt (or salt), Worcestershire sauce, shoyu (or soy sauce), powdered ginger, crushed garlic, and liquid smoke.
Place pork loin roast on top of washed and trimmed ti leaves.
Thoroughly rub the pork roast with the prepared marinade.
Allow the marinated pork to stand for 1 hour, letting the flavors meld.
Fold the ti leaves over the pork to enclose it completely.
Wrap the leaf-covered pork securely in aluminum foil.
Place the wrapped pork in a roasting pan.
Bake in a preheated 325°F (163°C) oven for 4 to 5 hours, or until the pork is fully cooked and tender.
Carefully unwrap the pork.
Shred the pork with forks.
Serve the shredded Kalua Pig hot.
Expert advice for the best results
For a more intense smoky flavor, add a bit more liquid smoke.
Ensure the pork is wrapped tightly in foil to retain moisture.
Let the pork rest for 15 minutes after cooking before shredding for optimal tenderness.
Everything you need to know before you start
15 minutes
Can be prepared 1-2 days in advance.
Serve shredded pork on a platter, garnished with fresh cilantro and a side of steamed rice.
Serve with steamed rice, poi, or Hawaiian macaroni salad.
Pairs well with fresh pineapple or mango salsa.
A light lager will cleanse the palate and complement the smoky flavors.
A light-bodied Pinot Noir will pair nicely with the savory pork.
Discover the story behind this recipe
A traditional Hawaiian dish often served at luaus and celebrations.
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