As someone who loves authentic Hawaiian cuisine, I’m always on the lookout for Ono Ono Kalua Brand pork. This delicious smoked pork butt has an irresistible savory flavor that takes me right to the islands!
If you haven’t tried kalua pork before you’re in for a real treat. While it may seem intimidating to make at first the process is actually quite simple. In this article, I’ll walk you through step-by-step on how to cook Ono Ono Kalua Brand pork perfectly every time.
Overview of Kalua Pork
Kalua pork is a classic Hawaiian dish made by slow roasting pork shoulder or butt in an underground oven known as an imu. The pork is rubbed with Hawaiian salt before being wrapped in banana leaves and ti leaves, which impart a wonderful earthy aroma.
Traditionally, the pork would be buried in the imu along with hot rocks and slow cooked all day. Nowadays, most home cooks prepare it in a slow cooker or oven, but the resulting flavor is still out of this world!
Ono Ono has made enjoying kalua pork easier than ever by smoking their pork butts with Hawaiian koa wood All you need to do is pop it in the oven and you’ll have insanely delicious, juicy pork ready in just a few hours!
Ingredients Needed
To make Ono Ono kalua pork, you will need:
- 1 3-4 lb Ono Ono Kalua Brand smoked pork butt
- Hawaiian salt
- Liquid smoke (optional)
- Banana leaves or foil for wrapping (optional)
That’s it! The pork already has that wonderful smoky flavor so you just need to concentrate on infusing it with more salt and getting it perfectly tender.
Step-By-Step Cooking Instructions
Follow these simple steps for foolproof Ono Ono kalua pork every time:
Step 1: Prepare the Pork Butt
Take the pork butt out of the packaging and rinse it under cool water. Pat it completely dry with paper towels. If needed, trim off any excess hard fat but leave a good amount for flavor and moisture.
Sprinkle Hawaiian salt liberally all over the pork. I like to use about 2 tablespoons for a 3-4 lb butt. Really massage it in so it adheres nicely.
If you want extra smokey flavor, brush on some liquid smoke. About 1-2 teaspoons is plenty.
Step 2: Wrap the Pork
Traditionally, kalua pork is wrapped in banana leaves before cooking but foil works fine too. If using banana leaves, wipe them clean and cut into pieces big enough to wrap around the pork.
If using foil, lay out a large sheet around 3x the size of the pork butt. Place the pork in the center and wrap it up tightly. Make sure the seam is on top so juices don’t leak out while cooking.
Step 3: Cook the Pork
You can cook kalua pork in either the oven or a slow cooker. I prefer the oven method but both work well.
For the oven, place the wrapped pork in a roasting pan and add 1 cup of water to the bottom. Cover the pan tightly with foil. Cook at 300°F for about 4-5 hours until fall apart tender.
For the slow cooker, put the pork on low heat for 8-10 hours. No need to add extra liquid.
Step 4: Rest and Shred
Once cooked through, remove the pork from the oven or slow cooker and let rest for 30 minutes wrapped up. This allows the juices to reabsorb back into the meat.
Unwrap and shred the pork with two forks. It should fall apart easily.
Save any accumulated juices to add back in for extra flavor and moisture. Add as needed once shredded.
Step 5: Enjoy!
Your perfectly cooked, deliciously juicy and flavorsome Ono Ono kalua pork is now ready to enjoy! Dig in and transport your tastebuds straight to the Hawaiian islands.
Serve it up Hawaiian style with white rice, macaroni salad and lomi salmon. Or put it on buns for mouthwatering kalua pork sliders. However you eat it, this pork delivers big on flavor!
Tips for Perfect Ono Ono Kalua Pork
Here are some of my top tips for getting the best results when cooking Ono Ono kalua pork at home:
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Use an oval or oblong pork butt rather than round. It will cook more evenly.
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Add a splash of pineapple or orange juice to the water or slow cooker. The natural acids help tenderize the meat.
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Cook it low and slow! Low heat for a longer time results in the most tender, fall off the bone pork.
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Rotate the pork halfway through cooking if using the oven method. This ensures even cooking.
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Let the pork rest before shredding. This allows the juices to absorb back into the meat.
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Save the cooking juices! They are full of flavor so add them back to the shredded pork to keep it extra moist.
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Play with different seasoning blends on the pork before cooking. A dry rub adds another layer of flavor.
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Slice and pan fry the crispy seasoned outer layer after shredding the insides. Pork rinds kalua style!
Common Questions
If you’re new to cooking kalua pork, you probably have some questions. Here are answers to some of the most common ones:
What cut of pork is best?
Pork shoulder or Boston butt are the best cuts to use. They become super tender and absorb seasoning beautifully.
Do I need special banana leaves?
No, regular aluminum foil or even parchment paper can be substituted. The banana leaves just provide a subtle extra flavor.
Can I speed up the cooking time?
It’s not recommended. The long slow cooking time is what makes the pork fall-apart tender. Rushing it will result in chewy pork.
Is kalua pork healthy?
Like most pork dishes, it’s a bit high in fat. However, pork shoulder is one of the leaner cuts. Balance it out by cooking without extra oil and loading your plate with veggies!
How long does leftover pork last?
Store shredded kalua pork in an airtight container for up to 5 days in the fridge. You can also freeze it for 2-3 months. Thaw in the fridge before using.
Time To Make Your Own Ono Ono Kalua Pork
The pre-smoked Ono Ono pork butt already has that wonderful wood-fired flavor, so all you need to do is concentrate on infusing it with salt and cooking it to juicy perfection. Follow the steps and tips above and you’ll have authentic, island-style pork ready in no time.
So grab a pork butt, put on your favorite Hawaiian shirt, and get ready to make your tastebuds do the hula! Aloha!