Kalua Pork
Pulled pork shoulder infused with rich earthy and smoky flavor.
Ingredients
- 3 pounds pork shoulder
- 10 cloves garlic
- 2 tbsp olive oil
- — banana
- 2 tbsp Hawaiian sea salt
- 1.50 tbsp liquid smoke
- 2 cups chicken stock
Equipment
oven·paring knife·large heavy-bottomed pot·cutting board·forks·large mixing bowl
Method
Preheat the oven to 325°F. Ensure a rack is positioned in the center.
Stud the 3 pounds pork shoulder with 10 cloves garlic . Using a sharp paring knife , carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket.
Add 2 tbsp olive oil to a large heavy-bottomed pot with a lid over medium-high heat.
Once the oil is hot and shimmering, carefully add in the prepared pork. Work in batches, as necessary, to avoid overcrowding the pot which prevents browning. Sear for 5 minutes per side, until nicely browned. Transfer the browned pork to a plate, remove the pot from the heat and set aside to cool.
Place the seared pork in the center of one of the pieces of banana leaf. Season with 2 tbsp Hawaiian sea salt and 1 tbsp liquid smoke , using your hands to rub the salt and liquid smoke all over the surface of the pork. Arrange the seasoned pork in a small pile at the center of the banana leaf, folding the corners and edges of the banana leaf into the center to encase the pork.
Carefully flip and set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf.
Carefully set the banana leaf-wrapped pork seam side down in the same pot used for searing. Pour 2 cups chicken stock around the sides of the banana leaf-wrapped pork. Cover the pot and transfer to the oven .
Cook for 180 minutes , until the kalua pork is fall-apart tender.
Carefully transfer the pork to a plate or cutting board . Use tongs and 2 forks to shred the pork into bite-sized pieces. Once shredded, transfer to a large mixing bowl . Season with the remaining 0.50 tbsp liquid smoke and a few spoonfuls of the cooking liquid as desired, stirring to combine.
View Cooklang Source
>> source: Plays Well With Butter
>> title: Kalua Pork
>> description: Pulled pork shoulder infused with rich earthy and smoky flavor.
>> tags: Hawaiian, main, pork
Preheat the #oven{} to 325°F. Ensure a rack is positioned in the center.
Stud the @pork shoulder{3%pounds} with @garlic{10%cloves}. Using a sharp #paring knife{}, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket.
Add @olive oil{2%tbsp} to a #large heavy-bottomed pot{} with a lid over medium-high heat.
Once the oil is hot and shimmering, carefully add in the prepared pork. Work in batches, as necessary, to avoid overcrowding the pot which prevents browning. Sear for ~{5%minutes} per side, until nicely browned. Transfer the browned pork to a plate, remove the pot from the heat and set aside to cool.
Place the seared pork in the center of one of the pieces of @banana leaf. Season with @Hawaiian sea salt{2%tbsp} and @liquid smoke{1%tbsp}, using your hands to rub the salt and liquid smoke all over the surface of the pork. Arrange the seasoned pork in a small pile at the center of the banana leaf, folding the corners and edges of the banana leaf into the center to encase the pork.
Carefully flip and set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf.
Carefully set the banana leaf-wrapped pork seam side down in the same pot used for searing. Pour @chicken stock{2%cups} around the sides of the banana leaf-wrapped pork. Cover the pot and transfer to the #oven{}.
Cook for ~{180%minutes}, until the kalua pork is fall-apart tender.
Carefully transfer the pork to a plate or #cutting board{}. Use tongs and 2 #forks{} to shred the pork into bite-sized pieces. Once shredded, transfer to a #large mixing bowl{}. Season with the remaining @liquid smoke{0.5%tbsp} and a few spoonfuls of the cooking liquid as desired, stirring to combine.