Friday, August 13, 2010

Food Friday: Kalua Pork

First, find some strong men wearing lavas to help you.  Dig a pit.  Make sure it isn't near any fire hazards.  Get your pig from a local farmer.  Season it with sea or kosher salt. Wrap it in 
Okay, wait.

Actually, I thought I would share a simpler, less laborious, method of cooking Kalua pig.

Kalua Pork Crock Pot Style

4-5 lbs. Pork butt – boneless (or shoulder). If you want slices, use pork rump.
2-3 T. (to taste) Hawaiian salt or Rock salt
2 T. Liquid Smoke (found at your grocery store)
2 T. - 1/4 Cup water - (Just enough to not burn on bottom or more for a juicier meat)

Place water in crock pot, then choice of pork.  Add salt and liquid smoke.
Crock pot 6-8 hrs/low or 350 in oven for 5 hours.

Side suggestions:
White Rice – shorter the grain, the stickier
Steamed vegetables - I prefer broccoli, green cabbage and carrots
Macaroni Salad
Black Beans
Fresh Fruit
Green Salad
. . .



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