Comments on: Kalua Pork

By: mw28590

mw28590 — Mon, 21 Dec 2009 03:50:50 +0000

I only used a 5 lb roast, and I did mine in the crockpot. I cooked it on high for 6 hours, and it turned out great. The meat was very tender and tasty. The cut of pork is a little fatty for my taste. The leftover meat is also great to make into BBQ sandwiches.

By: mw28590

mw28590 — Fri, 18 Dec 2009 03:10:06 +0000

Have you tried to make this in a crockpot? Do you think it would turn out ok?

By: seedlady

seedlady — Sun, 18 Oct 2009 17:52:19 +0000

For my passalong shortcut recipe, I skip the salt and rub the meat with a teaspoon or so of the liquid smoke, then braise(using beer) in a dutch oven at about 225 for 8 hours on a 3# pork shoulder. The low heat “melts” the connective tissue and makes it yummy and unctuous.

This makes great pulled pork sandwiches.

If you live where you can get banana leaves, try wrapping the roast in those after rubbing with seasonings. Then braise as usual. Imparts a Yucateca flavor.

By: sweepea

sweepea — Thu, 17 Sep 2009 19:50:22 +0000

i was introduced to this by another favorite cooking blog recently, but apparently it CAN turn out quite salty if you can’t find the hula or hawaiian or pink salt and use sea or regular salt instead. of course i’m not sure about this recipe, as i haven’t tried it yet.

just a warning for those who have a salt sensitive palate like me, or who are on salt reduced diets: adjust accordingly.