Luau Pork
If you're interested in having a Luau and wondering how to make the pork without digging a huge pit in the ground and roasting an entire pig, try this recipe. I adapted this recipe I got from my daughter, Amber, who got it from a Hawaiian friend. Super super delicious and so so tender!
8-10 lb pork butt or shoulder roast (remove fatty skin if it's there but leave the fat)
2 Tbs Kosher, rock or Hawaiian salt
3-4 cloves garlic, finely minced
1 bottle Mesquite liquid smoke
Banana or Ti leaves (or substitute banana peals if you can't find the leaves)
Aluminum foil
1 C water
Put two large pieces of aluminum foil together and fold one end of the long ends together to make one large sheet of aluminum foil. If using regular foil, make two layers. Place a layer of leaves on the foil and place the roast on the leaves and with a sharp knife, poke the roast in several places. Rub the roast with the salt and garlic, pushing some into the pokes. Rub approximately 1/2 bottle of the liquid smoke all over the roast, making sure it gets into the pokes. Put another layer of leaves on the top. Make two more layers of a large aluminum foil sheet for the top. Wrap the roast tight and seal the foil as good as possible. Wrap again in another regular width long sheet of aluminum foil. Pour water in bottom of crock pot or baking pan. Put roast in crock pot on high, for 8 hours or covered baking dish in oven at 450°F for 30 minutes and 300°F for approximately 7-8 hours. Remove the foil and the leaves, separate the meat from the fat and bone and shred the meat, reserving juice. Add as much of the juice as desired and more, if not all, of the liquid smoke and salt if desired or needed to taste.
To prepare for Pulled Pork Sandwiches or Pitas:
Substitute 1/2 bottle of Hickory liquid smoke for the 1 bottle of Mesquite liquid smoke. Follow directions until the last paragraph and instead of adding more smoke flavor and juice, add Dana's Barbecue Sauce, as much as desired, and reheat on stove top or in oven until warmed. Serve with Dana's Coleslaw.
Recipe:
8-10 lb pork butt or shoulder roast (remove fatty skin if it's there but leave the fat)
2 Tbs Kosher, rock or Hawaiian salt
3-4 cloves garlic, finely minced
1 bottle Mesquite liquid smoke
Banana or Ti leaves (or substitute banana peals if you can't find the leaves)
Aluminum foil
1 C water
Put two large pieces of aluminum foil together and fold one end of the long ends together to make one large sheet of aluminum foil. If using regular foil, make two layers. Place a layer of leaves on the foil and place the roast on the leaves and with a sharp knife, poke the roast in several places. Rub the roast with the salt and garlic, pushing some into the pokes. Rub approximately 1/2 bottle of the liquid smoke all over the roast, making sure it gets into the pokes. Put another layer of leaves on the top. Make two more layers of a large aluminum foil sheet for the top. Wrap the roast tight and seal the foil as good as possible. Wrap again in another regular width long sheet of aluminum foil. Pour water in bottom of crock pot or baking pan. Put roast in crock pot on high, for 8 hours or covered baking dish in oven at 450°F for 30 minutes and 300°F for approximately 7-8 hours. Remove the foil and the leaves, separate the meat from the fat and bone and shred the meat, reserving juice. Add as much of the juice as desired and more, if not all, of the liquid smoke and salt if desired or needed to taste.
To prepare for Pulled Pork Sandwiches or Pitas:
Substitute 1/2 bottle of Hickory liquid smoke for the 1 bottle of Mesquite liquid smoke. Follow directions until the last paragraph and instead of adding more smoke flavor and juice, add Dana's Barbecue Sauce, as much as desired, and reheat on stove top or in oven until warmed. Serve with Dana's Coleslaw.
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