TracN Jack
Active Member
Hawaiian Style Kalua Pig Oven Style
Ti or Bannana leaves
1 tablespoon of Hawaiian Salt ( or sea salt or coarse kosher salt)
1/4 cup Low sodium soy sauce (Aloha Brand if you can get it)
1 teaspoon Worcesture sauce
2 cloves(4 for me)garlic crushed
1 Tablspoon fresh ginger grated (1 large finger)
2 tablespoons liquid smoke ( Hickory )
1 4-5 pound Pork butt or shoulder roast
Mix together salt, soy sauce, liquid smoke ginger, garlic, Worcestershire sauce
Line roasting pan with layer of foil, place another layer of foil in pan large enough to wrap
pork roast in. lay in Ti or Bannana Leaves.
Rub roast with seasoning mixture, fold leaves over roast and tie together.
Wrap foil and seal tight!!
Let roast stand for upto one hour to marinate
Heat oven to 350 Degrees F
Cook pig for 4-5 hours
Unwrap pig, cool and shred meat.
This work great when you cant get the BBQ going
I will be trying a modified version for the grill this year and will post it later in the season.
This worked so well we decided to try a variation of it with my rub "Napagrills(TracNJack) Rub"
NapaGrills(TracNJack) Oven smoked pork butt Oven Style
1/4 cup + of NapaGrills rub
1 teaspoon Worcesture sauce
4 cloves FRESH garlic crushed
2 tablespoons liquid smoke ( Mesquite )
1 4-5 pound Pork butt or shoulder roast
Mix together liquid smoke ginger, garlic, Worcestershire sauce and let soak for 30 min.
Line roasting pan with layer of foil, place another layer of foil in pan large enough to wrap
pork roast in.
Rub roast with Napa Grills Rub, pour over liquid seasoning, Wrap with foil and seal tight!!
Let roast stand for upto one hour to marinate
Heat oven to 350 Degrees F
Cook roast for 4-5 hours
Unwrap, cool and shred meat.
Dig in!! add your favorite BBQ sauce for a pulled pork sandwich
Of coarse we will be doing a "Grilled" or slow smoked version soon!
NapaGrills (TracNJack) ~~RUB~~ 07-09-2006
=========================================
Bulk spices purchased at Costco (of course) or fresh dried from garden if available
1 cup Paprika
3/4 Cup Kosher Salt
1 Cup Dark Brown Sugar
1 Cup of Dried Sliced Garlic Chips - Crushed not to powder but about 1/8inched pieces in a mortar
1/3 Cup Ground Black Pepper
1/2 Cup Ground French Roast Coffee
1/3 Cup Cayen pepper(increase if you want it HOT)
1/4 Cup Dried Tyme
1/2 Cup Dried Italian Seasoning
Place in your rub shaker, use liberally
place the remainder in a ziplock bag
07/09/2006 Edit: reduced Salt to 3/4 cup, Cayen to 1/3 cup and Pepper to 1/3 cup
Wife said it was too hot for her tastes..
this lasts me about 2-3 weeks because I grill ALOT
I use it on Tri tip, Ribs, Pork loin, light coat on chicken, even a light spinkle in a salad once in awhile.
If you try this let me know how it works out for you and what adjustments you make.
--------------------
Hope you all try this and enjoy!
Ti or Bannana leaves
1 tablespoon of Hawaiian Salt ( or sea salt or coarse kosher salt)
1/4 cup Low sodium soy sauce (Aloha Brand if you can get it)
1 teaspoon Worcesture sauce
2 cloves(4 for me)garlic crushed
1 Tablspoon fresh ginger grated (1 large finger)
2 tablespoons liquid smoke ( Hickory )
1 4-5 pound Pork butt or shoulder roast
Mix together salt, soy sauce, liquid smoke ginger, garlic, Worcestershire sauce
Line roasting pan with layer of foil, place another layer of foil in pan large enough to wrap
pork roast in. lay in Ti or Bannana Leaves.
Rub roast with seasoning mixture, fold leaves over roast and tie together.
Wrap foil and seal tight!!
Let roast stand for upto one hour to marinate
Heat oven to 350 Degrees F
Cook pig for 4-5 hours
Unwrap pig, cool and shred meat.
This work great when you cant get the BBQ going
I will be trying a modified version for the grill this year and will post it later in the season.
This worked so well we decided to try a variation of it with my rub "Napagrills(TracNJack) Rub"
NapaGrills(TracNJack) Oven smoked pork butt Oven Style
1/4 cup + of NapaGrills rub
1 teaspoon Worcesture sauce
4 cloves FRESH garlic crushed
2 tablespoons liquid smoke ( Mesquite )
1 4-5 pound Pork butt or shoulder roast
Mix together liquid smoke ginger, garlic, Worcestershire sauce and let soak for 30 min.
Line roasting pan with layer of foil, place another layer of foil in pan large enough to wrap
pork roast in.
Rub roast with Napa Grills Rub, pour over liquid seasoning, Wrap with foil and seal tight!!
Let roast stand for upto one hour to marinate
Heat oven to 350 Degrees F
Cook roast for 4-5 hours
Unwrap, cool and shred meat.
Dig in!! add your favorite BBQ sauce for a pulled pork sandwich
Of coarse we will be doing a "Grilled" or slow smoked version soon!
NapaGrills (TracNJack) ~~RUB~~ 07-09-2006
=========================================
Bulk spices purchased at Costco (of course) or fresh dried from garden if available
1 cup Paprika
3/4 Cup Kosher Salt
1 Cup Dark Brown Sugar
1 Cup of Dried Sliced Garlic Chips - Crushed not to powder but about 1/8inched pieces in a mortar
1/3 Cup Ground Black Pepper
1/2 Cup Ground French Roast Coffee
1/3 Cup Cayen pepper(increase if you want it HOT)
1/4 Cup Dried Tyme
1/2 Cup Dried Italian Seasoning
Place in your rub shaker, use liberally
place the remainder in a ziplock bag
07/09/2006 Edit: reduced Salt to 3/4 cup, Cayen to 1/3 cup and Pepper to 1/3 cup
Wife said it was too hot for her tastes..
this lasts me about 2-3 weeks because I grill ALOT
I use it on Tri tip, Ribs, Pork loin, light coat on chicken, even a light spinkle in a salad once in awhile.
If you try this let me know how it works out for you and what adjustments you make.
--------------------
Hope you all try this and enjoy!
Last edited by a moderator:
What time did you say dinner was? :lol:
