If you're looking for the perfect game plan for the big day, I've got you covered! Kaluha Pork is delicious and will be a fan favorite. Pork shoulder is pan-seared, sprinkled with Hawaiian Salt and liquid smoke, wrapped in banana leaves, and slow-roasted. The meat is succulent and delicious and sure to score a touchdown!
Ingredients for Kaluha Pork:
3 pounds boneless pork shoulder, cut into large pieces
1 tablespoon avocado oil
1 tablespoon Hawaiian Salt
1 tablespoon plus 2 teaspoons liquid Mesquite Smoke
1 1/2 cups chicken broth
* Banana Leaves
Time-Saving Tip: Prepare Kaluha Pork a day or two in advance and gently reheat before serving.
* Look for frozen banana leaves in the Latin Section of the deep freeze.
Let's see what we need.
We're ready to cook.
Suppose you're like me and could not find a boneless roast, don't despair. Purchase a roast larger than you need-I purchased one that was 4.5 pounds. By the time I removed the skin and bone, I had the 3 pounds of meat needed for the recipe. Feel free to ask the butcher to do this for you!
Set up a workstation by the stove. Heat the oil in a heavy bottom pot and add the meat.
Cook until the meat is golden on all sides, turn off the heat, and transfer the pork to a platter.
Sprinkle the salt all over the meat and the liquid smoke. Make sure to rub these ingredients into the pork.
Using the same pot, drape the banana leaves to cover the pot.
Transfer the browned meat to the pot, pour in the meat juices and cover with the banana leaves.
Pour in the broth. Cover and bake in a preheated 325-degree oven for 2 1/2 - 3 hours...
until the meat is juicy and fork-tender.
Transfer the meat to a dish and using two forks to shred. Add a few ladles of liquid from the pot and the additional 2 teaspoons of liquid smoke to the shredded meat.
It's ready! Kaluha Pork is simply delicious. I like to serve it with rice and fresh lime. This pork is also perfect for tacos, wraps, and salads.
Enjoy!
Kaluha Pork:
3 pounds boneless pork shoulder, cut into large pieces
1 tablespoon avocado oil
1 tablespoon Hawaiian Salt
1 tablespoon plus 2 teaspoons liquid Mesquite Smoke
1 1/2 cups chicken broth
* Banana Leaves
Suppose you're like me and could not find a boneless roast, don't despair. Purchase a roast larger than you need-I purchased one that was 4.5 pounds. By the time I removed the skin and bone, I had the 3 pounds of meat needed for the recipe. Feel free to ask the butcher to do this for you!
Set up a workstation by the stove. Heat the oil in a heavy bottom pot and add the meat.
Cook until the meat is golden on all sides, turn off the heat, and transfer the pork to a platter.
Sprinkle the salt all over the meat and the liquid smoke. Make sure to rub these ingredients into the pork.
Using the same pot, drape the banana leaves to cover the pot.
Transfer the browned meat to the pot, pour in the meat juices and cover with the banana leaves.
Pour in the broth. Cover and bake in a preheated 325-degree oven for 2 1/2 - 3 hours until the meat is juicy and fork-tender.
Transfer the meat to a dish and using two forks to shred. Add a few ladles of liquid from the pot and the additional 2 teaspoons of liquid smoke to the shredded meat.
Time-Saving Tip: Prepare Kaluha Pork a day or two in advance and gently reheat before serving.
* Look for frozen banana leaves in the Latin Section of the deep freeze.