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!

"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

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

"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