Damsel in dis Dress wrote:
> On Mon, 29 Dec 2008 13:59:17 -0700, Christine Dabney
> > wrote:
>
>> I made the kalua pig last night from Kili's recipe and wilted the
>> cabbage in the juice along with the meat. It is pretty good on it's
>> own (although needed more salt) but I am getting ideas for the
>> leftovers. It makes a HUGE amount..
>>
>> I saw on one blog where it was used in quesadillas and I am thinking
>> that might be pretty darn good. Trying to decide what kind of cheese
>> would be good with it though.
>>
>> And I had the weird idea that it might be a decent *******ized sort of
>> Cuban sandwich...
>>
>> Stay tuned....
>>
>> Christine
>
> Hey Chris, wanna put this in a thread where people can find the info,
> other than by accidentally tripping over it, like I just did?
>
> What the heck ... I just did.
>
> Carol

Kalua pork is essentially a pulled-pork style roast pork shoulder
flavored with liquid smoke and salt. Ideally, one should warp the pork
in ti or banana leaves while roasting in the oven. The leaves flavors
the meat and gives it a taste reminiscent of cigarettes butts - well, at
least it does for me. :-) Still, it's pretty tasty stuff... Of course,
who the heck has access to ti and banana leaves? :-)