When we looked for souvenirs from Hawaii, we agreed that we wanted something that would help us remember the real Hawaii – not the touristy Hawaii. In our treasure hunting, we discovered Kona On My Plate: A Hawai’i Community Cookbook at a small independently owned bookstore in Kona. We love to cook together and thought it would be the perfect souvenir for us. When we got home and began to plan upcoming meals, we planned a “Hawaii night” and had kalua pork, gingered carrots, and fresh pineapple. We decided against a tourist luau while we were in Hawaii – so I am so glad we tried out this recipe. It was the most delicious pork I think I have ever had. Try it for yourself!
Oven Kalua Pig (Anita Marie Tepper)
4 to 5lb pork loin roast
1 Tbsp. Hawaiian salt or regular salt
1 tsp worcestershire sauce
1/4 cup shoyu
2 tsp powdered ginger
2 tsp garlic, crushed
1 Tbsp liquid smoke
3 ti leaves, washed and trimmed
In small bowl, mix salt, worcestershire sauce, shoyu, ginger, garlic and liquid smoke. Place pork roast on ti leaves. Rub pork roast with marinade and let stand 1 hour. Fold ti leaves over to enclose pork, then wrap in aluminum foil. Place in roasting pan and bake in a preheated 325 degree oven for 4 to 5 hours until done. Unwrap, shred, and serve. Serves 10-12.
We left out the ti leaves (they are impossible to find on the mainland) and used the crockpot instead of the oven, so we ditched the marinading too. After 8 hours on low in the crockpot with all the seasonings, it was amazing.
If you are looking for something different this weekend, add this to your menu!