Even though they kinda act goofy in the video, this is the best and most simple recipe I have made for Kahlua pork. I am currently cooking this in my oven as I write this.

I 💗💗💗💗💗💗💗💗 kalua pork and I'm hawain.My mama and me runs the hawaiin booth were we cook hawaiin food at the maui county fair.☺

The problem I have is I start eating the pork as I'm shredding it.

Darn, I already had the hole dug...

Visit our blog at Foodland.com and search for salt. Chef Keoni has a great blog about the differences in salts and which ones to use for different applications. Thanks for checking out our video!

@NSarge87 Traditionally used by the Hawaiians to preserve/cook their foods (i.e. Kalua Pork & lomi lomi salmon), Hawaiian Sea salt was and is currently made by naturally evaporating sea water with the sun. You'll find that it is a medium grain size and comes in a variety of colors, from white, to red clay (also called Alaea Salt), to even shades of grey (blush) or black (lava).

AWESOME, your instructions is winner, winner, kalua pork dinner. Turned out just like you said, so ono. Mahalo

I love kalua pork...but best thing is when you said DON'T FORGET TO PRAY.. that is good my friend ..

When we make this we let it sit overnight, then the next day wipe most of the salt off the pork with a damp paper towel before we bake it, otherwise it can be too salty. Also, we mix the salt with the liquid smoke before we cover the pork with it. Another thing that makes it yummy is adding a clove or two of pressed garlic to the hawaiian salt/liquid smoke mixture. I grow banana trees in my cabin in Alaska so I wrap the pork in that before putting it in an oven bag to bake at 225 degrees.

Use bone in and cook till the bone “falls out” (pull out by hand) tender. Do mine same way (don’t have leaves in Texas), always comes out great. Aloha ❤️🤙🏼🤠

This is a good recipe: just salt, a little bit of smoke, low and slow. I like that you score it to get the salt and smoke in, and reserving the juices to control the salt and moisture is very important! Also, your conservative use of liquid smoke is key. I’ve had oven kalua pork with so much liquid smoke it tasted almost like a hot dog-I’m talking you, mainland L & L!

That was an excellent video. Great job!

making this right now

Made the recipe tonight, and it came out perfectly with the Ti leaves! Aloha 😊🤙🏼👏🏼

Kailua pork plate is 15.00 today- so today I Am making my own! Prices are crazy!

Please add a video on how to make Hamburger Steak with a brown gravy. It's a basic.

May land people don't even know how this this taste braddah this is good

Pig & poi, the best (miss that so much), can (& do) make the pig, but no poi in Texas ☹️. Still Mahalo, Aloha ❤️🤙🏼🤠

Chef Keoni, any leveled up kalua pig with cabbage? I use bok choy sometimes. Ever did it with both cabbage and bok choy?

I love Kalua Pork....I now make mine in the crock pot and I found some kosher salt. I leave it in the crock pot for 6 to 7 hours on low. It came out really good. I'm gong to try your shoyu chicken next. Thank you for sharing

Is it a good idea to cook it in a slow cooker? Does it have to be seared first before cooking it in a slow cooker?

Thank you so much for sharing this recipe! My family was dying for some local food & this came out so good😋😋😋 Take care & stay safe 🙏🏽😷

Makes her do the work and then takes the first bite. LOL Great job though team, thank you 🐷

Learning this to I can cook for my hunnie!! :) thanks! Aloha!

I love Kailua Pig!

So if you used Hawaiian sea salt (which I guess is smokey flavored) would you not use the liquid smoke?

9 years later, hopefully this gets a response, what would be the difference if you had wrapped it in banana or ti leaves? How would it have come out different?

What is Hawaiian Salt? How is it different from say sea salt?

how much salt do you use?

mine came out perfect at 12 hours

That Hawaiian dress that she is wearing is really pretty. Do you mind sharing where she got the dress form. That's what I have been looking for.

"What is liquid smoke?" Haha is she serious?

I've died and gone to hell. Aloha. No negativity. Just aloha.

Thanks for your video and for non accomplished cooks perhaps giving the exact weight of your pork roast and exact measurements of everything else added in your recipe would be most helpful. You can also just buy Hawaiian salt which is smoked. That really adds a deeper more natural smokiness to the pork , rather than using imitation liquid smoke which is full of chemicals. Also you can use regular banana peels off of regular yellow bananas and encase the pork roast in them. Regular bananas are easier to find than tea or banana leaves. Lastly a good hand held thermometer to read exact cooked temperatures does help when baking and roasting in the oven. I use a thermo pen and I just poke that into the meat or whatever I am cooking, and see the final temperature which registers. For thoroughly cooked pork that would be 160 degrees when fully cooked and safe to eat, in case a novice cook does not know.

so awkward chemistry . . .

Please go wash your hands and throw that salt away,

OMG... I've never seen a more awkward and unloving couple in the kitchen... like are y'all estranged brother and sister? Jeeez this is painful

This guy is full of himself 👎🚽🤡