5 lb pork roast, pork butt, or pork loin
2 cans crushed pineapple, unsweetened
1 cup brown sugar
1 cup shoyu
1 teaspoon ground schezwan peppercorns
1 Hawaiian chili pepper minced very fine (optional)
Butterfly the roast so that it makes a large sheet, no more than an inch thick. Dust the pork with cornstarch. Drain the pineapple, reserving the liquid. Blend together the pineapple, sugar, shoyu, and schezwan pepper.
Cover the pork with the pineapple mixture, and then roll the pork back into a roast, tying it securely with the butcher's string.
Place in a roasting pan or slow cooker and add the pineapple liquid, plus an equal amount of water.
Roast in a slow oven at 300F about four hours. A meat thermometer should read at least 145F.
When the roast is cooked, lay it on a carving platter to set. Use a little more of the cornstarch to thicken the pan juices. By the time you have thickened the juices, the Kailua pork should be ready to carve.
Using a sharp knife, slice the roast crosswise about 3/4 inch thick. You should end up with a spiral of meat and pineapple. Plate it up, and drizzle with the thickened pan juices.
This is very nice garnished with fresh tropical fruits such as mango, lychee, rambutan, and more pineapple.
We'll try and remember to shoot a video, ar at least pictures, next time we make this!
If you are on a trip to Hawai‘i, and you hear tour guides calling a dish of tender, juicy Hawaiian-style pulled pork "Kailua pork," take that, and everything else they say, with a grain of salt. They should be calling it "kālua pork" (or pua‘a kālua), and you can find the instructions for it on this page: Lūʻau Time.
Kailua [kah-ee-LOO-ah short "ah," four syllables] is a village in the Kona district of Hawaiʻi Island. There is also a Kailua on the island of O‘ahu. Kailua is a contraction of the words "kai" (salt water/ocean/current) and "‘elua" (two). When you find places named "Kailua," that generally indicates that two currents meet in the waters there.
Kālua [KAAH-LOO-ah stretched "aah," three syllables] is a compound of the words "kā" (causative) and lua (pit). When you see foods with kālua as part of the name, it means the food is traditionally cooked in a pit, or imu.
Kahlúa [ka-LOO-ah] is a tasty coffee flavored liqueur from Mexico.