For Kalua Pork, the traditional Hawaiian dish, click this link
Originally, there was no such dish as “Kailua pork,” but I have heard so many tour guides and tourists call kalua pork “Kailua pork” that I decided to create it. Start at least a day ahead.
- 1 pork roast (a well-marbled shoulder roast is perfect)
- Hawaiian salt or rock salt
- black pepper, coarsely ground
- 1 bulb garlic, minced
- Geraldine’s sweet hot brown mustard
- 1 pineapple
- pineapple juice
- hoisin sauce
Rub the roast well with the salt, pepper, garlic, and mustard. This is an entirely “to taste” thing. I rub in the ingredients separately, and then coat with the mustard. Wrap well and place in the refrigerator at least overnight. I like to go a couple of days.
Peel the pineapple and cut off the ends and the core. Place them in the roasting dish. The roast will sit on these to stay out of the grease. Set in the roast and put it in a 400℉ oven for 20 minutes.
Add pineapple juice to the pan and reduce the heat to 275℉. Every hour give it a peek and baste with the pan juices, adding more pineapple juice as needed. Turn the roast regularly so it dries on all sides.
While you are waiting for the next basting session, cut the remaining pineapple into chunks. When the meat is tender enough to cut easily with a knife, but not yet fork tender, add them to the pan.
Prepare the hoisin glaze by mixing together 1/2 cup pineapple juice, 1/3 cup hoisin sauce and 1/4 cup brown sugar in a small sauce pan on medium-low heat. Stir until the mixture is smooth and thickened, with the sugar well-dissolved.
Brush some of the glaze over the roast and return it to the oven until it just starts to caramelize. Remove to a cutting board and let the roast set for about 10 minutes for the juices to “settle” in the meat rather than leak out when you cut it.
Slice into serving pieces, paint with the remaining hoisin glaze, and garnish with the cooked pineapple.