Hawaiian Kalua Pork
Votes: 2
Time: 10 hours 45 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Throw a Hawaiian-themed summer party for your guests, and serve them with Hawaiian kalua pork burgers. This traditional island method of cooking pork (usually bone-in shoulder) is wrapped in banana leaves and simmered for a long time in an earthen oven. You won't have to dig a hole in your backyard if you try this recipe. You can create a similar cooking environment by placing the pork, wrapped in banana leaves and foil, in a cast-iron wok and placing it on a charcoal grill. The cooked meat will literally fall apart. Shred it and, along with coleslaw, make delicious burgers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pork
- 1 pork shoulder on the bone weighing 4.5 kg.
- 1 450g package frozen banana leaves, thawed
- 2 packages of 12 Hawaiian sweet rolls, or potato rolls, cut in half horizontally
- Special equipment: 8-10 liter cast iron cauldron with a cast iron lid; chimney starter; spherical charcoal grill with a lid; Hawaiian-style decorated toothpicks
cole slaw
- 450 g shredded cabbage salad mix
- 1/4 tbsp. rice vinegar
- 2 Fresno chiles, seeded and chopped
- 2 medium mangoes, finely diced (about 1 cup)
- 2 medium bunches green onions, white and light green parts only, chopped
- 1 pineapple, diced finely (about 2 cups)
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Recipes with similar ingredients: pork, pork shoulder, white cabbage, Fresno pepper, mango, Pineapple, hamburger buns
Cooking the dish according to the recipe:
- PorkSeason the pork shoulder generously with salt and black pepper. Place the pork in the center of a banana leaf and wrap it tightly. Turn the meat a quarter turn and wrap it in another banana leaf. Repeat with the remaining banana leaves. Wrap the pork shoulder twice with foil, completely enclosing the meat inside. Line the bottom of a 8- to 10-quart cast-iron Dutch oven with a damp paper towel. Place the pork on the paper towel and cover with a lid.
- Fill the chimney starter to the top with coals and light them. Once the coals begin to ash, carefully place the chimney starter on a heat-resistant surface. Remove the top grate of the charcoal grill (you won't need it). Place the cauldron in the center of the bottom grate. Pour cool coals around the cauldron, then sprinkle the coals from the chimney starter on top.
- Using metal tongs, arrange the hot coals so they cover the lid of the Dutch oven and surround the entire pot (depending on the size of your grill, you may need another chimney starter). Leave the grill uncovered for 10-15 minutes to ensure all the coals are lit. Then cover with the lid and close the bottom and top vents about 90%. Cook the pork, ensuring the grill reaches a hot temperature of approximately 250°F (120°C), for about 10 hours. Add more coals as needed to maintain the temperature.
- cole slawMeanwhile, toss the salad mixture with rice vinegar, chili, mango, green onions, pineapple, and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. The salad can also be prepared the day before.
- Carefully remove the cauldron from the grill. Remove the lid and use scissors to cut a cross through the foil and banana leaves. Shred the meat with two forks, season with salt and pepper, and toss to combine the meat and juices.
- Place the pork and coleslaw between the two bun halves and secure the sandwiches with toothpicks.
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