If you want to cut the time cooking a batch of Kalua pig in lieu of using your oven or crockpot, get a pressure cooker. It's the most energy efficient method, in my opinion. Count on 15-20 minutes of cooking time per pound. Imagine enjoying Kalua pig from a 4-5 lb. piece of pork (shoulder) butt or loin tip roast for a low-fat alternative in an hour!
This dish will make a good pair with Lox Salad, another recipe I posted.
1. Score or poke meat on all sides with a knife and rub with salt.
2. In bowl stir water and liquid smoke then pour in 6-8 quart pressure cooker.
3. If necessary, cut pork into pieces to allow perfect fit into pressure cooker.
4. Place meat in basket on stand to raise pork above liquid. If your pressure cooker doesn't come with a basket and stand, crush aluminum foil into large balls to a size that will raise the meat above the liquid. A small stainless steel colander that can fit may also work.
5. Seal pressure cooker and cook on high for one hour (15-20 minutes per pound) according to pressure cooker manufacturer timing recommendations. When done the meat should break easily and fall apart. Remove pork from cooker and save drippings in pot. Use an oil separator if desired to cut the fat content.
6. Shred meat with a pair of forks.
7. Use drippings saved from cooker to return additional moistness and flavor to the Kahlua pig before serving.
Note: Pork loin tip roast will be good choice for those concerned about lowering fat intake.
Traditionally in Hawaiian and Polynesian cultures, Kalua Pig is cooked in an underground, earthen oven called an imu (ee-moo). The pig is literally buried for 8-10 hours during the cooking process. The imu is actually a steamer as I see it since the pig does not come in contact with direct heat. The pig is shrouded by banana tree stumps and leaves that are used to aid the "steaming" process above the hot rocks lining the bottom of the pit. Because the pit is buried, no heat is allowed to escape. The pressure cooker mimics this enclosed, sealed cooking environment and conveniently in less time than using an imu, crockpot or oven.
**My original recipe called for one teaspoon of liquid smoke, however, I've found that one-half teaspoon of liquid smoke is a good start to give the meat a a subtle smoky flavor. Of course you can adjust more or less as you cook this dish over time, as I have. Although the meat is raised above the liquid in this recipe, the pressure-steaming process will definitely infuse the salt and smoky flavor into the meat. A lot of the fat will also be rendered into the liquid below, a benefit to those concerned about lowering fat intake. The taste will be consistent in the drippings that you can use to add moisture and flavor to the meat before serving. Try tasting the drippings.
Mesquite is referred to as having a similar smoky profile of the kiawe (kee-ah-vay) tree, the kind of wood that is generally used here in Hawaii to fire up the hot rocks in the imu.
If you have leftovers, save leftover drippings too which you can refrigerate and later skim any more fat left at the top of the liquid. Leftover kalua pig is also a good base for barbecue flavored pulled pork sandwich ideas...so save a portion and get your favorite barbecue sauce for mixing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (402g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 146 (39%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 170.1mg||52 %|
|Sodium 187.8mg||6 %|
|Potassium 962.2mg||25 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 53.1g||76 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 374
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.