Kinda Salt-Free Kalua Pork
By: Su-Sieee! Mac
Published: Sunday, February 28, 2010 - 7:50pm

Ingredients




5 pounds boneless pork butt
1 bulb of garlic, minced roughly
8 tablespoons of fresh chives, diced
2 tablespoons of nori flakes
1 1/2 teaspoons of black pepper
1/4 cup of salt-free liquid smoke
1 bundle of chard

Preparation

1 Combine herbs and spice in a large bowl. 2 Rinse meat, pat dry. 3 Poke holes in the meat so that the rub can seep into it, and then roll meat into herb mixture. 4 Pour liquid smoke over the meat. 5 Cover meat and let it rest in the refrigerator for at least an hour. 6 Wash the chard. 7 Line your roasting pan with parchment paper or aluminum foil, and half of the chard. 8 Place meat on chard,  cover it with the rest of the chard, and then cover the pan tightly with aluminum foil. 9 Roast at 325 degrees for 5 hours.

About


Kalua Pork is a Hawaiian Luau dish that you can make easily and cheaply. It is one of my comfort foods. How comforting? I froze 4 to 5 meals worth of it last week.
Traditionally, Kalua Pork is a whole pig that's wrapped in taro leaves and then cooked slowly in an underground pit. That's what kalua means. Not to worry, you can make your own version of this delish pork that falls off the fork and melts in your mouth without bothering to dig a hole in your backyard.  You also don't need to buy a whole pig. A pork butt (with or without the bone) is just fine. And, if you don't have taro leaves, that's okay too. In my recipe I substitute chard.
Making Kalua Pork does requires slooow cooking. Some people use a crockpot. I use the oven. Just like almost any other dish, there is no standard way to make Kalua Pork. My recipe is heavy on the herbs to compensate for not using salt due to the husband's diet.  Here 'tis.

Comments:
Lynda L

I can't find nori flakes.  Any suggestions?