Post #283000 by Cammo on Sun, Feb 4, 2007 6:37 AM

It's usually spelled 'Kahlua Pork" to help with how you pronounce it; the real recipe, very easy to make in a cooking bag -

Kahlua Pork

Large Pork Shoulder
1 tsp. Liquid Smoke
1 tblsp. Chunky Salt
1 can Chicken Broth
3 Tblsp. Aloha Shoyu (or light soy sauce)
1/4 Head of Red Cabbage
1 Cooking Bag, 'Roast' Size

Trim the fat from the pork. Place it, the chicken broth, salt and the liquid smoke in the cooking bag, (buy it in the Saran Wrap section of your grocery) pierce the top of the bag with a few tiny holes, and bake in a cooking pan for 3 1/2 hours at 325°. (Turn over at 1 1/2 hours, to moisten it, then rotate again at 3 hours) At 3 1/2 hours, turn the oven to its lowest setting, 125° and let the pork sit for another 2 hours. Then turn the oven off, but don’t open the door, and let it sit for another 2 hours in the juices. The pork should fall apart easily at the end; just flake with a fork. Slice the cabbage thinly and mix with the Aloha Shoyu into the pork with chunks of pineapple for decoration.

Yup, it's 7 1/2 to 8 hours cooking time, but that's the point. It mimics true pit-roasted pork that slowly cooks for 24 hours sometimes. The whole thing should be soft, juicy, and just fall apart in your mouth at the end. Serve with rice. You can serve a large party with this stuff.