Oven Style Kalua Pork

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

For a Traditional Hawaiian Luau



  • 8-9 lbs. Pork Butt or Shoulder
  • 1 tsp. Granulated Garlic
  • 1 tsp. Ground Ginger
  • 2 ½ tsp. Hawaiian Seasoning
  • 2 tsp. Liquid Smoke
  • 8 oz. Baby Spinich



Mix dry seasoning together to make a rub.  Cover the pork with the liquid smoke.  Then rub the dry mix all over the pork. 

Line the bottom of the pan with spinach and place the pork into the pan.  Cover the pork with the rest of the spinach.  Seal the pan with heavy duty aluminum foil.  Pre-heat the oven to 250 degrees, cook the pork for 5 to 6 hours or an internal temperature of 180 degrees. 

When the pork is done, remove the spinach and set it aside.  Shred the pork, removing the fat.  Chop the spinach and add it to the shredded pork.

 (Serves 20-25)