Hawaiian Kalua Turkey Food

KALUA TURKEY

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Have at hand a roasting pan with rack that fits inside
• 3 Use all of the salt to rub the exterior of the bird, its cavity and gently under the skin as much as possible
• 4 Then pour all of the liquid smoke seasoning outside and inside the bird, rubbing it into the skin to spread it evenly
• 5 Place the turkey on the rack in the roasting pan; cover tightly with aluminum foil
• 6 Roast for 4 1/2 to 5 hours, until much of the skin is lightly browned and a thermometer inserted into the thigh (but not touching the bone) registers 165 degrees
• 7 The turkey should be falling off the bone
• 8 Uncover, and let the turkey rest for about 30 minutes
• 9 Meanwhile, strain the pan juices into a small saucepan
• 10 Add water (to dilute) or a little liquid smoke seasoning (to intensify the flavor) as needed
• 11 Bring to a boil over medium-high heat and cook for about 5 minutes, then reduce the heat to low and keep warm; its consistency will be thin
• 12 Discard all the skin and remove the bones from the turkey, reserving the bones for another use, if desired
• 13 Transfer the meat to a separate large pan or casserole dish or platter
• 14 Use two forks or your clean hands to shred the turkey to the consistency of pulled pork
• 15 Before serving, pour the heated pan juices over the turkey and toss lightly to coat
• 16 Serve warm

KALUA TURKEY

Steps:

• Place turkey in crockpot and cover half-way with water.
• Add seasonings then cook until tender and falling off the bone.
• Remove meat from bones and place meat in crock pot with cabbage.
• Simmer in crockpot for 4 hours.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork.
• Rub salt then liquid smoke over meat.
• Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.