On Sun, 28 Dec 2008 13:04:33 -0600, Omelet >
wrote:

>In article >,
> wrote:
>
>> On Sat, 27 Dec 2008 23:35:09 -0700, Christine Dabney
>> > wrote:
>>
>> >On Sun, 28 Dec 2008 06:29:54 +0000 (UTC), PeterLucas
>> > wrote:
>> >
>> >
>> >>Newsgroups: rec.food.cooking
>> >>From: "kilikini" >
>> >
>> >>Now, to make the Kalua Pig....
>> >Thank you Peter!!!
>> >
>> >Christine
>>
>> And here's a slightly easier recipe than Kili's that tastes exactly
>> like Kalua pig made in the ground- Hawaiian style, and yes, served
>> over cabbage.
>>
>> Kalua Pig in a Slow Cooker
>> Ingredients:
>> 1 (6 pound) pork butt roast
>> 1.5 tablespoons Hawaiian Salt
>> 1 tablespoon liquid smoke flavoring
>>
>> Directions: Pierce pork all over. Rub salt then liquid smoke over
>> meat. Place roast in a slow cooker.
>>
>> Cover and cook on Low for 16-20 hours, turning once.
>> Remove meat from slow cooker and shred.
>>
>> Unbelievably easy and unbelievably good!
>>
>> aloha,
>> Cea
>> roast beans to kona to email
>> farmers of Pure Kona
>
>I don't have a slow cooker, but do have a roaster that works well for
>braising. What temperature would I use?

I am clueless, sorry. When Hawaiians put a pig in the ground and
that's what Kalua pig is- they cook it for 10 hours on hot rocks upon
which they have laid lots of wet leaves- banana and ti leaves- and
then dirt over the leaves which are around the pig (loosely think
"sandwiched"), so it steams. When you get it out of the ground, it
falls apart and that's what the slow cooker recipe above, recreates so
well.

But it is SO easy and SO good. Quite unbelievable and authentic
tasting as well. Good luck.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona