logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g American Regional Cuisine Site

BellaOnline's American Regional Cuisine Editor

g

Easy Kalua Smoky Pulled Pork Recipe


Hawaii is, without a doubt the tropical capital of America, with its' beautiful soothing vistas, relaxing ambiance and totally down to earth cooking in every sense of the word. The definition of Kalua in Hawaii means that you are basically cooking in a man-made, underground oven. This tradition is still in existence today, where a whole pig will be cooked on a spit over hot lava coals, banana and ti leaves, for the best part of the day. Today, we are making the easy version.

My family and I, love pulled pork. I am always trying to come up with different ways to prepare it, so that I can bring some variety to the dinner table. My version of Kalua smoky pulled pork, uses whole bananas. It's a great way to use those bananas that start to go drastically brown after a couple of days and your children refuse to eat them. :)

Ti leaves or banana leaves are traditionally tied around the pork before roasting. However, I do find Ti leaves hard to come by in local stores. The banana method in my kalua smoky pulled pork recipe works exceedingly well, creating moisture and a unique flavor into the pork as it cooks on a low heat.

This recipe can be easily be turned into pulled pork barbeque sandwiches. Just add your favorite barbeque sauce to the pork when reheating it, toast some good sturdy rolls brushed with a little olive oil, then pile on the pork and top it off with some cool, crisp coleslaw and you have a sandwich made in heaven!

OVEN METHOD

4-5 lb. boneless pork butt roast, trimmed of the fat
3 tbsp. liquid smoke
2 tbsp. sea salt or kosher salt
2 tbsp. olive oil
4 ripe bananas, washed and unpeeled
5 cups of water

DIRECTIONS

Preheat oven to 300F.

1. With a sharp utility knife make several deep slits into the pork (you can't have too many)!

2. Then, rub the liquid smoke and sea salt into the meat, and lastly, rub all over with olive oil. Next, put the bananas directly on top of the pork. Place the pork in a deep-sided roasting pan or large pot and pour the water around the edges of the pan or pot. Cover tightly with foil sealing the edges or use a very tight fitting lid. Cook for 3 hours undisturbed.

3. Carefully remove the meat to a cutting board or large dish and let it cool down. Reserve the juices from the pan.

4. Shred the pork with 2 forks pulling away all of the fatty bits. If you are shredding the pork for the next day, make sure to add a little of the reserved stock to it. This will keep the meat nice and moist while it sits in the refrigerator.

In a slow cooker prepare the pork the same way as directed above and cook for at least 8 hours, or until tender. Then, follow steps 3 and 4.

COOK'S NOTE.

There are lots of different sea salts on the market nowadays but are sometimes pretty expensive. Please feel free to experiment with whichever flavor you choose. Red sea salt is commonly used in this recipe. However, kosher salt works well here if you cannot find, or afford, fancy sea salt!
Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Twitter Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Facebook Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to MySpace Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Del.icio.us Digg Easy+Kalua+Smoky+Pulled+Pork+Recipe Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Yahoo My Web Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Google Bookmarks Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Stumbleupon Add Easy+Kalua+Smoky+Pulled+Pork+Recipe to Reddit



 



Cuban Ham and Cheese Sandwich Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the American Regional Cuisine Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

g


g features
Spanish Style Braised Beef Chili Recipe

Southwestern Chicken Empanada Recipe

Tex-Mex Ham and Swiss Quesadilla Sandwich Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor