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Kalua Pig Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6-8 servings Servings
$ /Serving

Kalua Pig Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6-8 servings Servings
$ /Serving

Ingredients

  • 4 5 lb to pork butt
  • 2 1/2 tablespoon hawaiian salt
  • 2 tablespoon liquid smoke
  • 1 banana leaf, or substitute 4 or 5 whole unpeeled bananas
  • 4 6 to ti leaves, or substitute aluminum foil

Preparation

Preheat the oven to 325 to 350 degrees F.

Trim any excess fat from the butt 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 and liquid smoke.

Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.

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 for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

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Preparation

Preheat the oven to 325 to 350 degrees F.

Trim any excess fat from the butt 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 and liquid smoke.

Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat.

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 for about 45 minutes per pound. When meat is done, remove ti leaves, banana leaf (or bananas) and shred pork.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product