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Results 1 - 10 of 10 for kalua pork

Mix all ingredients. Pour over meat and cover with foil. Bake at 325 degrees for 3-4 hours. This is enough sauce for a 5-10 lb. roast.

Place pork fat side up ... and liquid smoke. Pour over meat and sprinkle with salt. Cover and roast for 3 hours at 400 degrees. Remove from pan and shred.

Combine in a ... pour butt. Place pork on ti leaves ... with heavy aluminum if ti leaves are not available. Completely wrap and seal pork butt with foil.

Place pork, fat side ... smoke; pour over meat. Sprinkle with salt. Cover and roast in electric oven at 400 degrees for 3 hours. Remove. Makes 6 servings.

Preheat oven to 350 degrees. Rub pork with liquid smoke ... bake for 5 hours. After baking, shred pork; sprinkle with the remaining salt. Makes 12 servings.

Combine all ingredients and rub over the pork roast. Place in ... Serve hot. Frozen pork tends to break up, whereas fresh pork will shred in long strips.

Rub liquid smoke on roast and sprinkle with half (1 1/4 tablespoons) of the salt. Wrap roast in Ti leaves (if available) and tie with string. Wrap in ...

Wipe pork butt with paper ... 170 degrees. Let Kalua pig stand for ... temperature reaches 185 degrees. Shred pork and serve with poi, lomi salmon, or poki, etc.

Score pork on all sides ... for 3 1/2 hours or until done. Shred cooked pork and let stand in light brine solution before serving. Yield: 8-10 servings.

Cut pork in 1 lb. ... desired. Steam in its own juices before serving. Serve with yams or sweet potatoes and POI. Also excellent with Japanese steamed rice.

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