This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.
4 to 6 lbs Leg of Lamb
The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!
This Kalua Pork Burrito is so refreshing it’s like a tall cold glass of water, it’s that good. Hawaiian meets Tex-Mex and it’s not crudded up with too many spices or seasonings either. In fact, the only added seasoning in this entire combo is Hawaiian Sea Salt and Lime Juice. So the great thing about that is you’re completely relying on the flavors of all of the other natural ingredients. But, if you “just gotta”, add Cumin to the pulled pork.
Pork Burrito made from Leftovers
Carnitas is what you normally here or read on a menu when you’re ordering a Pork Burrito. But this particular burrito was the direct results of my leftover Kalua Pork that was served up on my birthday. So whether you call it Carnitas or just another Pork Burrito, you’re going to love this Wrap. And just so you know, the list of recipes that can be made from a Kalua Pork Roast goes on and on and I’ll list the recipes I’ve already posted down below as well as the original Kalua Pork Roast recipe. Also, I’ve got a great Seafood Enchilada recipe that will blow you’re mind, along with the original Salsa recipe I use in this video.
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.
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.