Oven Kalua Pork


  • Bake: 325°
  • Time: 4 Hours
  • Yield: 4-6 Servings

  • Ingredients:

  • 3-4 Lb. Pork Butt, Slashed
  • 6-8 Ti Leaves
  • 1 Banana Leaf (Optional)
  • Combine In Small Bowl:
  • 1 T. Hawaiian Salt
  • 1 Tsp. Msg
  • 3 T. Shoyu
  • ¾ Tsp. Garlic, Minced
  • 1 T. Ginger, Grated
  • Few Drops Liquid Smoke

  • rub sauce mixture over pork butt. wash and remove mid-ribs from ti leaves and banana leaf. line a 9 x 9-inch pan with ti leaves radiating from center and extending out of pan. place banana leaf on ti leaves. place pork on banana leaf. fold leaves over pork and secure with string. place a piece of foil over top of pan and crimp to the edges of pan. seal. before serving, use 2 forks or fingers to shred pork; serve hot. frozen butt tends to break up; whereas, fresh pork will shred in long strips. *i use 9x13 pan 9x9 too small.

    for oven kalua pork i rub hi salt and liquid smoke only. you may wrap aluminum foil over pan use double layer, or wrap the pork butt & t-leaves with one large piece tin foil then put in 9x13 pan. either way. if you want to tie t-leaves to pork use cloth kind string not plastic (might melt). but not necessary to tie..

    test with fork if it shreds it’s done.