On Friday, December 30, 2011 11:43:21 AM UTC-7, dsi1 wrote:
> On 12/30/2011 7:58 AM, ImStillMags wrote:
> > Put down a fat layer of onion on the bottom of the pot. Rubbed the
> > pork with pepper and garlic and put it on the onions. Added about 2
> > T of liquid smoke drizzled over the roast. I'm going to leave it on
> > high for about 2 hours and then turn it down to low for another 8
> > hours.
> >
> > Pulled pork coming tonight !
> >
>
> Roast pork with gravy and rice is a staple in Hawaii. The best roast
> pork I ever had was at a lunch wagon where I used to work. I cornered
> the cook several times and asked him for his method. Then I cornered him
> again when it didn't turn out like his. I've tried for over a decade to
> copy his dish but nowdays I just put the pork in a pot a stick it in the
> oven for 5 or more hours at low temperature. Cooking it on a bed of
> onions is a swell idea.

Some cooks will not give out their secrets for some inexplicable
reason. Even torture wouldn't work I'm sure. Nasty beggars.