pgvoutdoors
08-31-2008, 12:16 PM
Happy Labor Day weekend to everyone! I decided I wanted to do something special for today's meal so I opted for some Kalua Pork. Unfortunately I got pressed for time yesterday and wasn't able to prepare my cooking pit. So I did the next best thing, I cooked it in the oven. For you that haven't done this before, here's how it's done:
Ingredients:
6-8 lb. pork butt
Liquid Smoke
Hawaiian Salt (Kosher salt works fine)
Fresh ground Pepper
(2) Bananas (unpeeled)
(3) large corn stalks
(1) Large sweet Onion, cut into slices
(4) cloves of garlic, minced
1. Preheat oven to 350 degrees (F)
2. Cut all the fat from the pork
3. Rub the pork with two tablespoons of liquid smoke
4. Mix (2) tbs of salt with the minced garlic. Rub over the pork.
5. Sprinkle pork with two tablespoons of pepper
Use a large roasting pan, the larger the better. Remove leaves from the corn stalks, cut stalks into 4-6 inch sections. Rinse stalks and leaves to remove dust. Place stalks in the bottom of the roasting pan and then layer half of the leaves on top of the stocks. Add two cups of water to roasting pan. Place pork on top of the leaves, cover the top with the sliced onions, place the two unpeeled bananas on top. Cover everything with the second half of the corn leaves. Seal the top of the roasting pan with a heavy sheet of aluminum foil. Be sure to get a tight seal.
Bake for (3) hours at 350 degrees then reduce heat to 300 degrees for (2) more hours.
When done, remove pork to a large mixing bowl. Shred pork by using two forks to pull apart. Taste, if more seasoning is required add more pepper and mix some salt with 1 tsp of liquid smoke plus 3 tbl of water and pore over the pork. mix well.
Sever on toasted Kaiser rolls.
Optional:
Top pork with a small amount of bar-b-q sauce and hot pepper cheese.
Well that's lunch for today. :D
Ingredients:
6-8 lb. pork butt
Liquid Smoke
Hawaiian Salt (Kosher salt works fine)
Fresh ground Pepper
(2) Bananas (unpeeled)
(3) large corn stalks
(1) Large sweet Onion, cut into slices
(4) cloves of garlic, minced
1. Preheat oven to 350 degrees (F)
2. Cut all the fat from the pork
3. Rub the pork with two tablespoons of liquid smoke
4. Mix (2) tbs of salt with the minced garlic. Rub over the pork.
5. Sprinkle pork with two tablespoons of pepper
Use a large roasting pan, the larger the better. Remove leaves from the corn stalks, cut stalks into 4-6 inch sections. Rinse stalks and leaves to remove dust. Place stalks in the bottom of the roasting pan and then layer half of the leaves on top of the stocks. Add two cups of water to roasting pan. Place pork on top of the leaves, cover the top with the sliced onions, place the two unpeeled bananas on top. Cover everything with the second half of the corn leaves. Seal the top of the roasting pan with a heavy sheet of aluminum foil. Be sure to get a tight seal.
Bake for (3) hours at 350 degrees then reduce heat to 300 degrees for (2) more hours.
When done, remove pork to a large mixing bowl. Shred pork by using two forks to pull apart. Taste, if more seasoning is required add more pepper and mix some salt with 1 tsp of liquid smoke plus 3 tbl of water and pore over the pork. mix well.
Sever on toasted Kaiser rolls.
Optional:
Top pork with a small amount of bar-b-q sauce and hot pepper cheese.
Well that's lunch for today. :D