On Thu, 9 Aug 2007 10:01:17 -0400, "KW"
<keith_warrennospamatallteldotnet> wrote:

>Kili,
>
>We have been invited to a Luau-themed party this weekend and I'm looking for
>recommendations for a traditional appetizer. My first thought was to use
>your Kahlua Pig recipe and make finger sandwiches....but I'm open to any
>suggestions.....keeping in mind that it'll be a yard full of N. GA Mountain
>Howlies (sp) :-) whose tastes might not appreciate the more exotic....not to
>mention it is an hour drive for me to procure good squid, etc.
>
>Google brought this up which I thought was an interesting twist, but perhaps
>not traditional Hawaiian fare.
>
>http://www.foodnetwork.com/food/reci..._25986,00.html
>
>
>Thanks,
>Keith
>
>ps. can you repost the Kahlua Pig recipe? I seemed to have misplaced it
><Grrr>
>
>
>
I'm from Hawaii too and here is the best and easiest recipe for Kalua
Pork. BEST and So EASY!

INGREDIENTS
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke
over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking
time.
Remove meat from slow cooker, and shred, adding drippings as needed to
moisten.

You don't need any moisture added.

It is hard not to want it as a meal time rolls around druing those
16-20 hours

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