Louis Cohen wrote:
> A friend of ours is giving a Hawaiian themed graduation party for her
> daughter. I volunteered to make the kalua pig (or reasonable
> facsimile).
>
> I plan to cook 4 butts in the K seasoned only with some Hawaiian salt.
> I'll dress the pulled meat with some salty water (per a Sam Choy
> recipe). I'm going to skip the ti/banana leaf wrap - I'd rather get
> the smoke flavor and the K will keep the meat moist enough. I'll try
> to squeeze some yams into the K along with the butts, for authenticity
> (and, I like, roasted sweet potatoes).


Louis,
Just thought I'd offer my catering experience here.

Most people don't know what real Kalua pig tastes like, but the words
"luau", Hawaiian, or Polynesian, do conjure up visual and taste
expectations. Theme decorations are probably most important, sweet &
savory and sweet & hot flavors are also expected (soy sauce based)
along with grilled fruits and veggies (you're sweet potato fits right
in).

Here's what I do to imitate Kalua pork; marinate in equal parts
pineapple juice and cheap Blush wine for 24 hours, salt and white
pepper, then wrap in lotus leaves that have been soaked in water for
about an hour, then smoke with apple wood. Serve just like pulled pork
atop a banana leaf along side some sticky rice, grilled pineapple &
green apple rings and some roasted red & green bell pepper with sides
of soy sauce and a balsamic vinegar reduction. Or, make some chicken
kabobs with the red & green bell pepper brush with some teriyaki glaze
that you've added a little Sambal to, serve along side your pork.

BTW what is the salty water dressing?

Steve