Hawaiian Kailua Pork

5.0(5)

Ohhhh... you have not lived until you've had Kailua Pork with Rice. Succulent, smoky flavor. Heavenly! This was given to me by my friend Andrea when she made it a year or so ago for a group of us and I begged her for the recipe. She grew up in Hawaii with her sisters and this is one recipe that they brought with them. Every ingredient is essential, don't skip them. I'm guessing at the servings but 5 lbs is a lot of meat.

by Narshmellow·published 2003-07-14

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Pork

Servings

(10–12)

Total time

5h 15m

prep 15 min

Calories / serving

494 kcal

Ingredients (4)

serves

5 lbs boston butt
2 tablespoons sea saltsalt
1 bottle liquid smokeliquid-smoke
1 bag spinachspinach

Instructions (10 steps)

01Preheat oven to 350 degrees.
02Line a 9 x 13 pan with one layer heavy duty aluminum foil or two sheets regular foil.
03Place half the spinach on the bottom where the roast will sit.
04Rub the roast with the salt (sea salt is the best flavor for your pork).
05Place on spinach bed then pour the whole bottle of liquid smoke over it.
06Layer the rest of the spinach on the top and roll the foil up around the pork to cover it entirely like a package.
07(the spinach should be surrounding it and the foil should make it so none of the juices spill out.) Bake in the oven for 5 hours.

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