Pulled Pork/Kalua Pork

My husband and I love Hawaiian food, particularly Kalua pork. The best Kalua pork we had in town is at Ron’s Island grill. This is the first time I made pulled pork/Kalua pork. Thanks to fellow blogger Pepper Bento for the inspiration and her tip on wrapping the pork with foil! I tried cooking the pork initially on Low in the oven but I wasn’t able to smell anything after several hours so I turned up the heat to 350 degrees Fahrenheit and used the convection convert button to change it to convection oven setting.

You will need a turkey roasting pan to catch the juices and big sheets of aluminum foil.

Here is the recipe, hope you will enjoy it!


7.5 pounds of Pork Shoulder Roast that come with twines, keep the twines intact

Hot Paprika

1 teaspoon of Cumin (optional)

Garlic Salt

Garlic Powder

Onion Powder

White Ground Pepper

1 cup of Cider Vinegar


Give the pork a quick rinse with cold water under the tap. Shake off excess water and transfer to a big bowl or dish. Rub the seasoning evenly all over the pork. Pour cider vinegar over the pork last. Lay three big pieces of foil on the turkey roaster pan, i.e. lay one long foil vertically and two long pieces of foil horizontally side by side. Transfer pork onto the foil and wrap the foil around the pork tightly.

Preheat oven to Low and bake on low for 5 hours, then turn up the temperature to 350 degrees Fahrenheit, convert that to convection oven setting if you have a convection oven. Continue to bake for the next 3 1/2 hours.

Open foil carefully and test meat with a meat thermometer. It should be 160 degrees.

Transfer meat to a serving dish and pour the juices collected at the bottom of the pan over the pork to keep it moist. Pry pork apart with two large forks.

Copyright 2012 From the Kitchen of Eloise


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