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Wednesday, November 21, 2007

Oven Kalua Pig

Edit: you are being redirected to the Recipe for Kalua Pig with Cabbage post, which is more up-to-date than this post.

For Annie and my wedding reception, one of my groomsmen made us some real kalua pig. He had his own imu or pit oven and, instead of coming to my bachelor party, the guy stayed up late to tend to the pig. That was a special wedding meal!

We don't have an imu in our backyard here in San Jose (some day...) but we still can make some "kalua" pig in the oven. The recipe calls for using boneless pork shoulders, Hawaiian salt, liquid smoke, W sauce, and ginger. Everything goes in an oven roasting bag, on a tray, and into a 325*F oven for four hours until the meat reaches "pulling" temperature, about 195*F internal.

We left them in a little too long and the internal temp went over 212*F. The meat was so easy to shred.

We reserved the jus in a pot and put it in the fridge overnight. The next day, just roll back the fat layer and scoop it out!

Here are three heads of cabbage, chopped.

In a large pot, cook the cabbage down with some of the jus. Add the pork and mix around until well incorporated.

Mmm, tastes just like home!



Anonymous said...

That looks great Nate. I'm helping with an open house for 150 people and Kalua Pig is at the top of my list.
Great photos as usual

Althea said...

I have had this at a restaurant. I'm sure it's not as good as yours, but it was soooooooo good that I went back just for that again.

Unknown said...