Kalua Pig
- Total Time
- 5 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 16- or 7-pound picnic ham or pork butt, trimmed of skin but not fat
- 1tablespoon smoked paprika
- 2tablespoons kosher salt
- 1bunch collard greens, washed and trimmed of stems but with ribs intact
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
94 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 500 degrees. With a sharp knife, score pork on all sides. Mix paprika and salt together, and rub seasoning evenly over pork.
- Step 2
Wrap shoulder as completely as possible with large collard leaves and secure with butchers' twine. Place roast in center of a large sheet of tinfoil, and gather foil up and around roast. Put an additional sheet or two of foil over roast as necessary, so it is completely wrapped.
- Step 3
Place pork shoulder on a rack in a roasting pan measuring 9 by 13 inches, and pour an inch of water into pan. Transfer pork to oven, and cook for half an hour. Reduce temperature to 450 degrees, and cook for 4 hours, adding more water every half-hour if necessary.
- Step 4
Remove pork from oven, and let rest 10 minutes. Transfer to a pan or a large platter with sides steep enough to collect juices. Unwrap tinfoil, and remove wrapping of cooked greens. With your fingers, pull pork off and shred it. Serve with a bowl of cooking liquid and poi, for dipping.
Private Notes
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Cooking Notes
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Iris
I decided to wrap parchment over the pig and collards and then secure that with butchers twine, then finally the tinfoil. I was able to unwrap the collards from the pork and save that as an umami side. The collards were so delicious.
Lynne
I have a question. My local supermarket carries banana leaves. Would these be a good substitute for the collards?
Larri
Banana leaf is the traditional way of making kalua pork. It imparts an important flavor profile. Honestly, I won't even make kalua pork without banana leaf. However, I'm sure the collards are a good substitute for those who don't have access to Banana leaves.
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