These Kalua Pork Tamales are INSANELY delicious. Everything that you want in a perfect Tamale is right here in this recipe. So in honor of today’s celebration of Cinco De Mayo I stayed up all night putting this video recipe together for your enjoyment. I’ve been meaning to do it for quite some time now and I am so glad that this gave me the perfect opportunity to get it done.
Kalua Pork Tamale Ingredients:
1 1/2 lbs Kalua Pork, shredded CLICK HERE
1/2 cup Chili Sauce, CLICK HERE
Corn Husks
1/2 Cup Butter
2 Cups Corn Flour (Masa)
1 Tsp Baking Powder
1/2 Tsp Salt
2 cups Chicken Broth
Be sure to watch the short video tutorial and I’ll show you exactly how to make the most amazing Kalua Pork Tamales.
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.
This Oven Baked Ribs recipe is designed to make everyone happy with that outdoor grilling or smoker taste, texture and tenderness. This isn’t a spicy recipe but it can easily be converted if you’re looking for more kick. The main purpose and idea behind this technique is to resemble the expensive time consuming style of professional smokers without the added expenditures. This Rack of ribs cost me under $8 bucks and it fed my family of 5 without even another dollar worth of seasoning added. Beat that at your local Steak House!
Slow and Low Oven Baked Ribs
The slow and low method is what’s really going to bring these Oven Baked Ribs to life. If you do it the way I demonstrate, your ribs will end up with a light crispy outside and a juicy fall off the bone tender bite that will just melt in your mouth with every nibble. Liquid Smoke will get you that “Fresh of the Grill” taste and then all you have to do is season the meat with Salt, Pepper and Cumin Before you take it to the oven and bake.
Be sure to watch the short video tutorial and I’ll show you exactly how to make the most fall off the bone tender, Oven Baked Ribs.
Oven Baked Ribs Ingredients:
1 Rack of Pork Baby Back Ribs
1 tsp Liquid Smoke
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Ground Cumin
Barbecue Sauce for Dipping
Pull the Membrane and season the ribs. Place in an oven safe pan and lightly cover with Tin Foil. Bake 300 degrees for 2 1/2 hours. Then 350 degrees for 30 minutes with the tin foil pulled off and serve your Oven Baked Ribs.
