Kalua Pork Sandwich Food

KALUA PORK

Steps:

• Cut pork into about 6 large chunks. Place in the bottom of the Instant Pot pressure cooker and poke all over with a fork. Pour liquid smoke over the top and then sprinkle with the salt. Cover, set knob to seal, and cook on high pressure for 60 minutes followed by a 25 minutes natural release. Release any leftover pressure and open. Remove pork from pot and shred in a large bowl, removing any large fat pieces. Ladle desired amount of juice in the Instant Pot over the pork and serve with cooked cabbage and white rice.
• Place in the bottom of the slow cooker (Crock-Pot) and poke all over with a fork. Pour liquid smoke over the top and then sprinkle with the salt. Cover and cook on low for 10-12 hours. Remove pork from cooker and shred in a large bowl, removing any large fat pieces. Ladle desired amount of leftover juices over the pork and serve with cooked cabbage and white rice.
• Melt butter in a large non-stick skillet. Stir in the cabbage. Let cook 10-15 minutes, stirring occasionally, until tender. Serve with Kalua Pork and rice.

KALUA PORK

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.

SLOW COOKER KALUA PORK

Steps:

• 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.

SLOW-COOKER KALUA PORK SANDWICHES

Steps:

• Make 1-inch slits all over each pork roast. Rub 1 tablespoon salt on each, making sure to get every area.
• Place pork in 3- to 4-quart slow cooker. Pour 1 tablespoon liquid smoke on each; rub all over pork.
• Cover; cook on Low heat setting 14 hours.
• Remove pork from slow cooker; place on cutting board or large plate. Shred pork with fork; serve in buns.

KALUA PORK

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.

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.

KALUA PORK

Steps:

• Cut deep slices in pork, make criss cross pattern.
• take handful hawaiian rock salt and rub it into the meat, making sure to get into the slices.
• drizzle one bottle of liquid smoke over pork, making sure it gets into cracks.
• sprinkle garlic and pepper over top of pork.
• lay onion rings on top.
• slice bananas into halves or thirds and lay on top of pork and in cracks.
• put a little water on bottom of pan.
• cover tightly with foil and slow bake over night at 250 to 300 degrees.
• when done, remove onions and bananas and shred meat.

HAWAIIAN STYLE SLOW COOKER KALUA PORK

Steps:

• Rinse and pat the pork shoulder dry with paper towel, do not trim off excess fat and place in the slow cooker.
• Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
• Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW.
• Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour.
• If you have used banana leaves you can remove them before shredding the pork.
• Remove around 2 cups of liquid (500ml) and set aside. This should be most of the cooking liquid removed. Shred the pork with forks and then add some of the liquid back in to keep the pork from drying out. You might not add all the liquid back in, save it for storing the pork if there are leftovers.
• The pork should be kept warm-hot in the liquid before serving. You can place the banana leaves on a platter then serve the pork on top of them or use fresh banana leaves for serving. Do not eat the banana leaves.
• The pork saves well kept in an airtight container in the refrigerator or freezer, keep some of the cooking liquid with it. Thaw in refrigerator if frozen. It can be reheated on low in the slow cooker.

BEST-EVER KALUA PORK (MY HAWAIIAN FAMILY'S RECIPE!)

Steps:

• to 325 degrees F, ensuring a rack is positioned in the center of the oven.
• Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt & 1 tablespoon of the liquid smoke, using your hands to rub the salt & liquid smoke all over the surface of the pork. Arranged the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork. Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly & do your best to completely encase the pork in the banana leaf.

SLOW COOKER HAWAIIAN STYLE KALUA PORK

Steps:

• Using paper towel, pat dry the pork roast and place in the bottom of the slow cooker. If you have more fat on one side of the roast, place it FAT SIDE UP.
• Pierce the pork roast all over with a fork, piercing through any fat on the top as well.
• Pour the liquid smoke evenly over the roast.
• Sprinkle the salt over top of the roast in an even layer,
• Cover the slow cooker with tinfoil, then the lid and cook for 8-10 hours on low, or 6-7 hours on high.
• The pork is done when it shreds easily when pulled with two forks. Shred the pork INSIDE the slow cooker to add the moisture and fat back in, If you take it out and drain everything you are going to lose the flavour and the moistness.
• Serve with wraps and coleslaw, or in sandwiches or buns!

CROCK POT KALUA PORK

Steps:

• Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook until the meat is tender, about 12 to 16 hours.
• Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.

KALUA PORK SANDWICH

Steps:

• 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 -- .

3-INGREDIENT KALUA PORK (INSTANT POT OR OVEN)

Steps:

• Cut the pork butt into 3 pieces:
• Press the "saute" button on the Instant Pot. When the pot is hot, add a little oil and brown the pork pieces on all sides. Remove pork onto a plate and turn off the Instant Pot.
• Add the water to the Instant Pot. Stir to scrape up all the brown bits (that's the good stuff!) on the bottom of the pot.
• Add the liquid smoke and sea salt, and stir to mix.
• Place the pork pieces back into the Instant Pot. Cover and select the 'High-Pressure." Cook for 90 minutes. Allow pressure to release naturally. This is what the Kalua Pork looks like right after it's finished cooking:
• Remove the pork to a bowl. Pour the remaining pork drippings/juice into another bowl.
• Shred the pork, and add back as much juice as you'd like to keep it moist and tender. Traditional way is to shred the Kalua Pork super find, but people like to keep chunkier pieces of pork. Either way is delicious.
• Serve hot! With a bowl of rice ^_^

OVEN KALUA PORK

Steps:

• Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
• Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

KALUA PIG IN THE SMOKER

Steps:

• With a sharp knife, make several shallow long cuts along the roast. Rub with salt and liquid smoke. Wrap with banana leaves until completely covered. Tie securely with twine. Cover with aluminum foil and place it in the refrigerator overnight.
• The next day, remove foil and place it in a shallow pan with water. Place in smoker at about 220 F for 6 to 8 hours.
• When done, remove leaves and shred pork. Traditionally this is served with poi and sweet potatoes , but it's great on a sandwich too.

GRILLED CHEESE AND KALUA-PIG SANDWICHES

Steps:

• Butter 1 side of each baguette slice and sandwich 1 slice each of cheese and some pork between unbuttered sides to make 4 sandwiches. Grill sandwiches in a large nonstick skillet over moderate heat until golden and cheese is melted, about 1 minute on each side.

SLOW-COOKER KALUA PORK SANDWICHES WITH CRISPY ASIAN SLAW RECIPE

Steps:

• For the Pork: Place pork in slow cooker and pierce all over with a fork. Rub with salt, liquid smoke, and soy sauce. Add water. Cover and cook on low for 18 hours, turning once.
• For the Slaw: Combine cabbage, onion, sesame oil, and vinegar. Season with salt and pepper. Stir to combine and refrigerate until ready to use, at least one hour and up to overnight.
• Remove pork from the slow cooker and shred meat. Mix with juices to moisten and season to taste with salt and pepper. Serve pork tucked into rolls, topped with slaw.