Kahlua Pork Chops Food

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KALUA PORK



Kalua Pork image

Provided by Food Network

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 5

8 pounds pork butt
4 tablespoons Hawaiian salt, divided
4 tablespoons plus a few drops liquid smoke, divided
8 to 12 large ti leaves, ribs removed
2 cups boiling water

Steps:

  • Preheat oven to 350 degrees F.
  • After scoring pork on all sides with 1/4-inch deep slits about 1-inch apart, rub with 3 tablespoons salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string, and wrap in foil. Place meat in a shallow roasting pan with 2 cups of water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.

HAWAIIAN PORK ROAST



Hawaiian Pork Roast image

Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. -Mary Gaylord, Balsam Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 10 servings.

Number Of Ingredients 5

1 boneless pork shoulder butt roast (3 to 4 pounds)
4 teaspoons liquid smoke
4 teaspoons soy sauce
2 unpeeled ripe bananas
1/2 cup water

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.

Nutrition Facts : Calories 222 calories, Fat 14g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 207mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

KALUA PORK



Kalua Pork image

Savory pork butt with a smokey flavor. Any coarse salt can be used in place of the Hawaiian sea salt.

Provided by Linda Rogers

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 6

Number Of Ingredients 4

3 pounds pork butt roast
2 cups water
1 teaspoon liquid smoke flavoring
¼ cup Hawaiian sea salt

Steps:

  • 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.

Nutrition Facts : Calories 263.7 calories, Cholesterol 94.3 mg, Fat 17.2 g, Protein 25.4 g, SaturatedFat 6 g, Sodium 4959.7 mg

KALUA PORK LOIN



Kalua Pork Loin image

I found this recipe as I was searching for "cheap dinners." Mandy, the creator of this recipe uses the pork loin from Sam's Club that usually weighs in at 8lbs per loin for about $1.60 per pound. I wish I had found this recipe a couple months ago when I had bought one of those huge pork loins but didn't really know what to do with it! Cutting it into pork chops has worked well but my next pork loin will be used in this recipe. I had never heard of using plastic wrap in the oven but she proves it works and holds in all the moisture. (Servings are approximate) For the tutorial video, visit her site: http://www.gourmetmomonthego.com/2009/04/cheap-and-fabulous-freezer-dinners.html

Provided by muncheechee

Categories     Pork

Time 7h10m

Yield 16 serving(s)

Number Of Ingredients 6

8 lbs pork loin (NOT a pork tenderloin because it is not fatty enough to stand up to long roasting. May substitute a )
coarse kosher salt
liquid smoke
sandwich bun, any kind
plastic wrap
aluminum foil

Steps:

  • Preheat oven to 225 degrees.
  • Cut pork loin in half.
  • Lay out two large sheets of aluminum foil.
  • Lay two large sheets of plastic wrap on top of foil.
  • Place half of pork loin on the plastic wrap (this keeps the moisture in! It's an amazing slow-roasting secret!:)).
  • Sprinkle generously with kosher salt and liquid smoke, rub all over pork loin.
  • Wrap up plastic wrap tightly around pork loin and then wrap with aluminum foil.
  • Place in large roasting pan.
  • Repeat with other loin half.
  • Bake at 225 degrees 7-10 hours until done. (Internal temp should be 195-200F for pulled pork.).
  • Serve with soft rolls, cheese, bbq sauce, whatever your family likes. YUM!
  • Divide leftovers into zip topped bags and freeze for future meals.

Nutrition Facts : Calories 478.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 95.3, Protein 45.1

GRILLED SHERRY & KAHLUA PORK CHOPS



Grilled Sherry & Kahlua Pork Chops image

Another wonderful recipe from the Kahlua website. We alway grill out in the summer, we love eating outside. Whenever I find a recipe for grilling, I will try it out to see if we like it and then keep it in my files for future meals.

Provided by litldarlin

Categories     < 60 Mins

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/4 cup cooking sherry
1/4 cup molasses
2 tablespoons Kahlua
2 tablespoons soy sauce
4 pork chops, 1 inch thick

Steps:

  • Combine first 3 ingredients and pour over pork chops.
  • Cover and regrigerate for 30-60 minutes.
  • Drain pork chops and reserve the marinade for later.
  • Grill pork chops over medium-high heat about 20-30 minutes, until inside is no longer pink.
  • Turning once and brush frequently with the reserved marinade.
  • Serve with your favorite potato and vegetable dish.
  • Enjoy.

Nutrition Facts : Calories 757.8, Fat 28.5, SaturatedFat 9.9, Cholesterol 150.1, Sodium 1164.2, Carbohydrate 42, Fiber 0.1, Sugar 30.3, Protein 47.1

OVEN KALUA PORK



Oven Kalua Pork image

Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Time 5h30m

Yield 12

Number Of Ingredients 3

5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 ½ tablespoons Hawaiian sea salt, divided

Steps:

  • 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.

Nutrition Facts : Calories 251.4 calories, Cholesterol 74.4 mg, Fat 18.8 g, Protein 19.2 g, SaturatedFat 6.7 g, Sodium 1494.8 mg

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



Hawaiian-Style Smoked Pork - Kalua Pork(Cook's Country) image

You'll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.

Provided by Coppercloud

Categories     Pork

Time P1DT5h30m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 6

3 tablespoons green tea
4 teaspoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
4 -5 lbs boneless pork butt, trimmed
6 cups mesquite wood chips, soaked in water for 15 minutes and drained

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.).

Nutrition Facts : Calories 511.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1301.7, Carbohydrate 2.1, Fiber 0.1, Sugar 1.7, Protein 42.6

KAHLUA PORK CHOPS



Kahlua Pork Chops image

Make and share this Kahlua Pork Chops recipe from Food.com.

Provided by Nyteglori

Categories     Pineapple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
6 pork chops
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 cup Kahlua
1/3 cup pineapple juice
1 cup pineapple chunk
1/4 cup pecans, chopped

Steps:

  • Brown pork chops in oil.
  • Mix liquid ingredients together and add to skillet with pork chops.
  • Add pineapple and pecans and cook until sauce begins to thicken a bit.

Nutrition Facts : Calories 537, Fat 25.9, SaturatedFat 6.9, Cholesterol 137.3, Sodium 141.1, Carbohydrate 24.9, Fiber 0.8, Sugar 23.1, Protein 41.9

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