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 Post subject: Kalua pork
PostPosted: Tue Oct 12, 2010 6:12 pm 
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Joined: Tue Dec 05, 2006 3:29 pm
Posts: 948
Location: Sunol, CA (9B)
This is the pulled pork and cabbage that is served at Hawaiian barbecue places.

1 pork shoulder ~4lb (trim most of the fat)
1 tbsp liquid smoke
1.5tbsp Hawaiian sea salt (or regular sea salt)

1 cabbage
1tbsp Hawaiian sea salt

Rub the pork shoulder with liquid smoke and 1.5tbsp sea salt, then put in the crock pot overnight until it pulls apart with a pair of forks (up to 20hours). Even though no liquid went in, there will be quite a bit of meat juice when it's done. Remove the bones and pull the pork apart into shreds, then slice the cabbage into shreds, add it to the crock pot and toss (like a salad) with another tbsp salt. Continue cooking on low for 45min-1hour until the cabbage is al dente.

Serve with white rice.

It's amazing how easy this is to make (and in quantity), great for bringing to a pot-luck. Less wary children can also be tricked into eating cabbage too. :lol:

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 Post subject: Re: Kalua pork
PostPosted: Tue Jun 14, 2011 11:54 am 
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Joined: Mon Jun 13, 2011 3:23 pm
Posts: 6
I make something similiar but usually with mexican spices to make carnitas. After it's been in the crock pot all day, I'll tear it up into chunks and fry in a pan or stick it in the oven to get the outside crisp. I then break it up and put them in flour tortillas with fresh guacamole, sour cream and other toppings.

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 Post subject: Re: Kalua pork
PostPosted: Fri Jul 15, 2011 1:38 am 
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Joined: Tue Dec 05, 2006 3:29 pm
Posts: 948
Location: Sunol, CA (9B)
I've upgraded to a upright drum smoker that can do 2 pork butts and a brisket all at once. Refried pulled pork tacoes are the bomb! :D I still do the kalua pork because it's so easy.

On St Patrick's day I smoked 4 corned beef briskets -> pastrami.

Kind of bummed about the inflation in meat prices that happened over the winter/spring, used to get pork shoulders for 89c/lb, now they are more like $1.50.

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