Hawaiian Pork Grill Foil Pack Food

HAWAIIAN PORK GRILL FOIL PACK

Steps:

• Toss pork shoulder pieces with all remaining ingredients except barbecue sauce in large bowl. Refrigerate 1 hour to marinate.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350°F.
• Drain marinated meat, reserving marinade; spoon meat onto large sheet of heavy-duty foil sprayed with cooking spray. Pour marinade through strainer into bowl; spoon strained solids over marinated meat. Wrap foil around meat mixture to make packet. Refrigerate strained marinade for later use.
• Place foil packet on grill grate over unlit area; cover. Grill 2-1/2 to 3 hours or until meat is tender, monitoring for consistent grill temperature.
• Remove foil packet from grill. Cut slits in foil to release steam before opening packet. Cool meat mixture slightly.
• Meanwhile, pour reserved marinade into large saucepan. Add barbecue sauce; mix well. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 10 to 15 min. or until barbecue sauce mixture is slightly thickened, stirring frequently.
• Shred pork pieces using 2 forks. Add to barbecue sauce mixture; mix lightly.

QUICK HAWAIIAN PORK "KABOB" FOIL PACKAGES

Steps:

• Heat grill to medium heat.
• Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with remaining ingredients.
• Fold foil to make 4 packets.
• Grill 15 min. or until meat is done and rice is tender. Cut slits in foil to release steam before opening packets.

HAWAIIAN-STYLE SMOKED PORK - KALUA PORK(COOK'S COUNTRY)

Steps:

• Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips.
• For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
• For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.).
• Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return ¼ cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).

HAWAIIAN PORK ROAST

Steps:

• Place the roast on a 22x18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. , Preheat oven to 400°. Place foil-wrapped meat in a roasting pan; bake for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.