kilikini said...

>
> "Andy" <q> wrote in message
> ...
>> Kalua Pig in slow cooker.
>> http://pork.allrecipes.com/az/KlPiginSlwCkr.asp
>>
>> Got a 6 lb. (trimmed) pork butt roast at Whole Foods AND the Hawaiian
>> sea salt it calls for. I have hicory liquid smoke.
>>
>> Get it in the slow cooker at 9pm and let it do it's thing until 200
>> F. internal (pulled pork temp?), sometime around lunch.
>>
>> I forgot the Hawaiian sweet rolls, dammit. I'll call around and pick
>> them up. I couldn't find banana leaves either.
>>
>> First time cooking this cut of meat. That and cooking anything
>> overnight. I have a box of oven roasting bags. Should I use one
>> (sealed or open?)?
>>
>> Many reviewers said this recipe was as good as real lu'au Kalua pig.
>>
>> I'll cool the drippings and skim off the fat for au jus dipping.
>>
>> I'm guessing it'll yield 4 pounds of pulled pork. Plenty for a few
>> days of leftovers.
>>
>> Andy
>> Oink! Oink!
>
> You're at a good start, Andy. Personally, I think oven roasted Kalua
> Pig is better than the traditional Imu style, which is actually
> *steamed*, not smoked. No need for leaves, no need for oven roasting
> bags.
>
> What I do, is take the butt or the shoulder (whichever you're using),
> and place it in a large Dutch Oven. I add one can of chicken stock
> (or homemade equivalent), a little water, liberally rub the pig in sea
> salt, and add about 1/4 of a cup of liquid smoke. Put the oven on at
> about 250 - 275 and let it cook until it falls apart - about 195
> degrees F (times vary). When it's done, shred the pork over shredded
> cabbage. The heat of the meat will wilt the cabbage. You also want
> to put a little bit of the juice from the Dutch Oven back into the
> pork.
>
> Serve the pig and cabbage over rice.
>
> kili


kili,

That'll be dinner! I noticed a lot of reviewers suggested your dish!

First things first, lunch is definitely roast pulled pork sandwiches on
hoagie rolls with provolone cheese and au jus, which I haven't had in a
couple years.

Thanks,

Andy