br>In a skillet, saute kalua pork, onion, and won bok until
n the surface of the pork butt.
Rub with salt
ifferently. For each pound of Pork use: 1/2 tablespoons Salt
and pepper in bowl. Pat pork dry with paper towels and
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.
o 225 degrees.
Cut pork loin in half.
Lay
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.
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).
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.
Cook in fry pan with pork juices until boiling , then simmer
iquid smoke and salt into pork. Place long sheet of heavy
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!
Place pork fat side up in slow cooker (crock-pot).
Combine water and liquid smoke; pour over meat and sprinkle with salt. Cover and cook on medium 8 to 12 hours; remove pork butt from cooker and shred, then add the juices from the cooker (at least 1 cup; the flavor is in the juice).
Ready to eat.
Stir water, Italian-style salad dressing, and soy sauce together in a slow cooker. Add the pork roast. Sprinkle green onion and garlic over the pork.
Cook on Low for 8 to 9 hours.
grill kaiser roll.
in a seperate pan add pork and bbq saue.
heat until warm.
place pork on grilled roll.
top with cole slaw -- .
serve with fresh grilled pineapple slice and macaroni salad -- .
Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge.
10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through.
Remove from the crockpot and shred with two forks.
Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!
up olive oil. Sprinkle the pork generously with salt and brush
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.
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.