Pork Roast – Oven Roasted Kalua Pig

Pork Roast Main pic 2

The Best Kalua Pork Roast

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.  You don’t have to dig a hole in the ground and wrap the roast in banana leaves or burlap, either.  I’m going to show you a simple recipe that can be cooked right in the oven and the results are absolutely incredible.

Youtube Pork Roast 3

How to make an Oven Roasted Kalua Pork Roast

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

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Kalua Pork Roast.

You can also use this recipe to make my Kalua Pork Tamales, Kalua Pork Burritos and my Pulled Pork Fries.

Prime Rib Standing Rib Roast

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 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.

Kalua Pork

Kalua Pork

 Deciding About Kulua Pork!

If you’re wanting Kalua Pig, I guess it’s a real simple process of elimination and mathematics.  If you don’t have a Louau to go to, number one, or if you don’t have an underground oven or even want to deal with digging a fire pit or making a temporary cinder block oven, or if you don’t even have an entire Pig to roast, here’ is a Slow Cooker alternative solution for Kalua Pork instead.  And, if you haven’t had this at your Thanksgiving Dinner, YOU ARE MISSING OUT!

Kalua Pork Ingredients:

1 Pork Roast, Shoulder or Rump
1 tbsp Liquid Smoke
Sea Salt (Kosher or Margarita Salt is fine, Hawaiian Sea Salt is the best)

Tenderize your Kalua Pork Roast with a Skewer, Fork or Needling Device.  Then Rub Liquid Smoke over entire Roast and then salt all sides as well.  Put in Crock-pot and Cover.  Roast on the Low setting for 15 hours.  Then fork pull the meat apart on a separate plate and add Crock-pot Juice as needed to moisturize.  Serve with Rice!