Post #297053 by DemeraraDrinker on Thu, Apr 5, 2007 9:32 AM

On 2007-04-05 09:25, sporkboyofjustice wrote:
Slow cooking is good cooking. This has probably been posted before but I think this is a good place for it. The following recipe my mom got from the wife of Leroy of Oceanic Arts

Kalua Pork
6 lbs pork butt
1 Tbs liquid smoke
2 1/2 Tbs Coarse Sea Salt

325 F oven
Rub pork w/liquid smoke and 1 1/2 Tbs salt.
Wrap in heavy duty foil and seal well.
Bake for 5 hours.
Shred the meat and toss the large bits of fat (or reserve them for something else)
Sprinkle salt to taste.

This freezes well so you can pull some out whenever you like. Equally good with white rice or in tacos.

Or, if you have a smoker, put the butt in the smoker for 6-8 hours and drop the liquid smoke. You can put a rub on it...some of the ones from North Carolina have paprika, brown sugar, salt, pepper, cayenne, and anything else you want. While it is smoking, mop it with 1/2 apple cider, 1/2 vinegar and a tablespoon of the rub (or 1/2 pineapple juice, 1/2 vinegar, etc). Throw it in a paper bag when it registers about 165 to 170 on a meat thermometer. Take it out of the bag after 15 minutes (this steams it to loosen it up). You should be able to pull it apart.

If you're in Carolina, you'd make a vinegar, tomato, or mustard based sauce at this point. But this is a Tiki forum, so try something soy, hoisin, or mango based. Plop some meat on a bun, add coleslaw, sauce, and enjoy.