Pork Roast – Oven Roasted Kalua Pig

 

Pork Roast Main pic 2

If you’re looking to turn a standard Pork Shoulder or Butt Roast(above) into fall off the bone tender Kalua Pork(below), then you’ve come to the right place!

Youtube Pork Roast 3

This Kalua Pork Roast is unbelievably amazing.  The secret lies in the slow and low method and only two ingredients that give it that authentic fire roasted flavor everyone just devours.  Liquid Smoke and Hawaiian Salt is all you need to take your standard Pork Roast to the next level.  Kosher Salt is the alternative if the other isn’t available to you but there are a ton of other benefits derived from the Hawaiian salt that most people don’t know about and you can read about it HERE.  And believe it or not, it really does effect the flavor and in my opinion its easily twice the difference.  I also like to add a sauce that I partially derived from my Mongolian Beef recipe and it is fantastic over the pork and rice.  Also, Kalua Pork is usually served with Hawaiian Macaroni Salad and my recipe for that is below as well.

CLICK HERE for Mongolian Beef Recipe
CLICK HERE for Hawaiian Macaroni Salad

Kalua Pork Roast Ingredients:

1 10 lbs Pork Shoulder or Butt Roast
1 tbsp Liquid Smoke
1 tbsp Hawaiian or Kosher Salt (preferably Hawaiian)

Mongolian Sauce
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
2 tsp Hoisin Sauce (optional)
1/2 cup Soy Sauce
1/2 cup Water
1/2 cup Rice Wine Vinegar
1/2 cup Brown Sugar
1/4 cup Mirin

Prime Rib Standing Rib Roast

Prime Rib

Good Prime Rib

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about.  I saved $20 bucks on this beef due to the fact that I scored a sale.  If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax.  The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling.  Instead of risking the complete loss with a toss, their loss is my gain.  There is only 2 days left on the expiration date but the meat still looks great.  And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib

Prime Rib is my Favorite

For me, Prime Rib was so easy to fall in love with.  I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak.  Plus she was always buying the cheapest cuts to save money so we never got anything good.  And to make matters even worse, though she loved to cook. she wasn’t very good at it.  But for the longest time, i thought it was me.  I didn’t think I liked steak at all.  I had no idea that I just hadn’t had the right cuts or had it prepared right.  So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

Marinade
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:

RARE (120-125 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound
MEDIUM (130-135 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound
WELL (145+ degrees F): 22-26 minutes per pound

Cover the Rib Roast with Salt and Pepper, especially the fat side.  Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides.  Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide).  Let the Roast cool for 5 minutes before cutting into the meat after cooking.  Then serve each Prime Rib Steak with Aju and Horseradish.

Oven Roasted BBQ Ribs

IMG_0229BBQ Ribs Must be Tender!

Luckily I’ve learned a thing or two about BBQ Ribs.  I say luckily because I’ve had a few occasions where I’ve been able to make them for large groups of people, and the last thing anyone would ever want is to bite into tough flavorless rib after hours of looking forward to them.  I say hours now because that’s what it’s going to take to get your BBQ Ribs to perfection.  I don’t know what your basis of comparison is or what your understanding and expectations are exactly when you are cooking BBQ Ribs so let me lightly brush up.

Time and temperature are everything, as equally as marinating and moisture.  Anyone that has ever eaten a dried out rib knows what I’m talking about.  But, just to be clear, when I order a BBQ Rib, I want it to be tender, juicy, succulent and full flavor.  I love it to be saucy but I also like it to have that fire roasted sear around the edges.  In my opinion, that’s the perfect rib.

Kraft-Barbecue-SauceSo now that you know what you can expect from this recipe, let me show just how easy it is, because this is not only going to blow your mind, it’s going to change the way you do ribs forever.  The cooking takes 3 hours, but the amount of work you put into the actual preparation literally only takes 10 minutes.  Is that awesome or what!  This is an older video recipe of mine when I first started Poor Man’s Gourmet Kitchen, so I apologize for the video quality, but I just realized I never wrote anything about it.  So that’s why I’m re-introducing it to you today.  And if you like Honey and a Smokey Taste to your ribs, I recommend you mix Krafts Honey and Hickory Smoke BBQ flavors.  It has a surprisingly great flavor, I’m serious!

BBQ Ribs Instructions:

All you need is a rack of spare ribs and your favorite BBQ Sauce.  And if you’d like an extra kick, sprinkle seafood boil seasoning over your ribs before you drowned them in sauce.  That’s it that’s all.  Separate each rib individually, or in threes, which ever you prefer.  Just make sure they get covered in a pan and baked for 2 ½ hours at 300 degrees, then uncovered and baked at 350 or taken to the BBQ grill for searing.  If you decide to leave them in the pan, it isn’t a bad idea to drain out half of the liquid accumulated in the pan from the 2 ½ hour bake.  I like to drain it and add more sauce to each rib then bake or grill for the next half hour (5 minutes on a grill).  If you do your BBQ Ribs like this, I promise you that your guests will think you spent all day on your ribs!