"Andy" <q> wrote in message ...
> 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

Good luck, Andy! I hope it turns out! You can always add a little more
salt or liquid smoke as needed.

kili