Preheat oven to 350 degree F.
In a skillet, saute kalua pork, onion
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
ifferently. For each pound of Pork use: 1/2 tablespoons Salt
n the surface of the pork butt.
Rub with salt
and pepper in bowl. Pat pork dry with paper towels and
Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.
Preheat oven to 500deg.
Slit pork in several places, rub salt and liquid smoke into pork.
Wrap pork with ti leaves, then in the foil, place on a small rack in a baking pan,.
Lower heat to 400deg.,
bake for 4hrs.
Shred pork and add juices from the pan to the pork, according to your taste. Enjoy!
(note: Liquid Smoke is available in supermarkets.
in the BBQ section).
Preheat oven to 400 degrees F (200 degrees C).
Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.
Preheat oven to 225 degrees.
Cut pork loin in half.
Lay
apply dry pork rub seasoning, sea salt, pepper and liquid smoke.
rub ingredients(lomi- lomi) into the pork shoulder.
wrap in washed bananna leaves.
slow cook in oven @ 250 for 8 hours.
Preheat oven to 400 degrees F.
Place pork roast fat side up in a roasting pan.
Combine Liquid Smoke and water and pour over meat.
Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
Let cool slightly, then shred.
Completely
thaw
pork\tbutt.
Preheat\toven
to
375\u00b0. Slice pork
butt in four sections about halfway through, then rub
down with
salt\tand liquid smoke.
Wrap with a piece of banana leaf, then in ti-leaves.\tWrap tightly with foil; place in
a
baking pan.
Bake for 2 hours, then lower heat to 350\u00b0 and
bake
another 2\thours.\tDelicious
by
itself
or
with cabbage!
b>oven to 500\u00b0.
Rub liquid smoke and salt into pork
Stick holes into roast with large fork.
Sprinkle and rub into the meat the salt and liquid smoke.
More salt and smoke may be used according to taste.
Wrap roast in heavy foil and cook in 325\u00b0 oven for 5 hours.
Rub rock salt and liquid smoke into pork surface. Wrap meat in ti leaves. Enclose in heavy aluminum foil. Bake, covered, at 375\u00b0 about 4 hours or roast in crock-pot for 6 to 8 hours.
Shred meat into bite size pieces and serve with roasting liquid.
For a different flavor, substitute banana, taro or spinach leaves for ti leaves.
Rub rock salt and liquid smoke into pork surface. Wrap in leaves.
Enclose in heavy foil. Bake, covered, at 500\u00b0 for 1/2 hour. Reduce to 325\u00b0 and bake 3 1/2 hours.
Shred meat into bite size pieces and serve with roasting liquid. For different flavor, substitute banana, taro or spinach leaves for ti leaves.
Place pork fat side up in roasting pan or deep casserole. Combine water and liquid smoke and pour over meat.
Sprinkle with Hawaiian salt.
Cover and roast at 400\u00b0 for 3 hours.
Remove from pan; discard the fat and shred the meat.
Cut deep slices in pork, make criss cross pattern.
Season the pork shoulder with sea salt.
Rub liquid smoke on the pork.
Place banana peel on top of the pork. (banana peel replaces banana leaves for flavor).
Transfer pork to solar cooking pot and place in solar cooker.
Solar cook until it is completely cooked (about 4 hours).
When pork is done, pull apart/shred.
Serve with rice, stir-fried cabbage, and macaroni salad.
Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.