Friends of ours gave a Hawaiian themed graduation party for their
daughter, who has been dancing hula for years. I offered to make the
kalua pig. I cooked 4 7.5 lb butts from Costco at the usual temp (about
240-260°) for 10-12 hrs until tender (some pigs cook faster than others;
go figure), let the meat rest, and pulled it. There wasn't much bark to
speak of, since there was no rub.

Then I dissolved some Hawaiian salt we had brought back (salt, plus some
spices, and some clay for color) in water and dressed the pulled pork
with the salt. Even after a week in vacuum seal bags, the guests said
it was ono (delicious).

I also cooked 4 big sweet potatoes with the pig for a couple of hours
until done. This is similar what Hawaiians often do when they cook a pig
in an imu - might as well use the heat for the sides as well.


================================================== =============
Aloha

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Louis Cohen" > wrote in message
...
> Friends of ours gave a Hawaiian themed graduation party for their
> daughter, who has been dancing hula for years. I offered to make the
> kalua pig. I cooked 4 7.5 lb butts from Costco at the usual temp (about
> 240-260°) for 10-12 hrs until tender (some pigs cook faster than others;
> go figure), let the meat rest, and pulled it. There wasn't much bark to
> speak of, since there was no rub.
>
> Then I dissolved some Hawaiian salt we had brought back (salt, plus some
> spices, and some clay for color) in water and dressed the pulled pork
> with the salt. Even after a week in vacuum seal bags, the guests said
> it was ono (delicious).
>
> I also cooked 4 big sweet potatoes with the pig for a couple of hours
> until done. This is similar what Hawaiians often do when they cook a pig
> in an imu - might as well use the heat for the sides as well.
>
>
> ================================================== =============

Did you cut up cabbage, wilt it and serve the pig and cabbage over two
scoops rice? Who made the haupia? <g>

kili

"Louis Cohen" > wrote in message
...
> Friends of ours gave a Hawaiian themed graduation party for their daughter,
> who has been dancing hula for years. I offered to make the kalua pig. I
> cooked 4 7.5 lb butts from Costco at the usual temp (about 240-260°) for 10-12
> hrs until tender (some pigs cook faster than others; go figure), let the meat
> rest, and pulled it. There wasn't much bark to speak of, since there was no
> rub.
>
> Then I dissolved some Hawaiian salt we had brought back (salt, plus some
> spices, and some clay for color) in water and dressed the pulled pork with the
> salt. Even after a week in vacuum seal bags, the guests said it was ono
> (delicious).
>
> I also cooked 4 big sweet potatoes with the pig for a couple of hours until
> done. This is similar what Hawaiians often do when they cook a pig in an imu -
> might as well use the heat for the sides as well.
>
>
> ================================================== =============
> Aloha
>
> Louis Cohen


I have a bag of the salt from some friends over there - how much salt to how
much water?

Thanks

Dimitri

kilikini wrote:
> "Louis Cohen" > wrote in message
> ...
>
>>Friends of ours gave a Hawaiian themed graduation party for their
>>daughter, who has been dancing hula for years. I offered to make the
>>kalua pig. I cooked 4 7.5 lb butts from Costco at the usual temp (about
>>240-260°) for 10-12 hrs until tender (some pigs cook faster than others;
>>go figure), let the meat rest, and pulled it. There wasn't much bark to
>>speak of, since there was no rub.
>>
>>Then I dissolved some Hawaiian salt we had brought back (salt, plus some
>>spices, and some clay for color) in water and dressed the pulled pork
>>with the salt. Even after a week in vacuum seal bags, the guests said
>>it was ono (delicious).
>>
>>I also cooked 4 big sweet potatoes with the pig for a couple of hours
>>until done. This is similar what Hawaiians often do when they cook a pig
>>in an imu - might as well use the heat for the sides as well.
>>
>>
>>================================================ ===============
>
>
> Did you cut up cabbage, wilt it and serve the pig and cabbage over two
> scoops rice? Who made the haupia? <g>
>
> kili
>
>
There are 4 cabbages in the garage that I was going to grill and serve
with the pig, but it was late when I finished the pig and I was tired.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Dimitri wrote:
> "Louis Cohen" > wrote in message
> ...
>
>>Friends of ours gave a Hawaiian themed graduation party for their daughter,
>>who has been dancing hula for years. I offered to make the kalua pig. I
>>cooked 4 7.5 lb butts from Costco at the usual temp (about 240-260°) for 10-12
>>hrs until tender (some pigs cook faster than others; go figure), let the meat
>>rest, and pulled it. There wasn't much bark to speak of, since there was no
>>rub.
>>
>>Then I dissolved some Hawaiian salt we had brought back (salt, plus some
>>spices, and some clay for color) in water and dressed the pulled pork with the
>>salt. Even after a week in vacuum seal bags, the guests said it was ono
>>(delicious).
>>
>>I also cooked 4 big sweet potatoes with the pig for a couple of hours until
>>done. This is similar what Hawaiians often do when they cook a pig in an imu -
>>might as well use the heat for the sides as well.
>>
>>
>>================================================ ===============
>>Aloha
>>
>>Louis Cohen
>
>
>
> I have a bag of the salt from some friends over there - how much salt to how
> much water?
>
> Thanks
>
> Dimitri
>
>
Sam Choy says: Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling
water for an 8 lb butt.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Louis Cohen" > wrote in message
news:4vGdnXxh6OAksF7fRVn-

<snip>

Sam Choy says: Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling
> water for an 8 lb butt.
>
> --
>
> ================================================== =============
> Regards
>
> Louis Cohen

Thanks, my friend form Hawaii brought me a bag of the salt and one of his cook
books -

You've re-sparked my interest.

Dimitri

--
TWPJR
"Louis Cohen" > wrote in message
...
> Friends of ours gave a Hawaiian themed graduation party for their
> daughter, who has been dancing hula for years. I offered to make the
> kalua pig. I cooked 4 7.5 lb butts from Costco at the usual temp (about
> 240-260°) for 10-12 hrs until tender (some pigs cook faster than others;
> go figure), let the meat rest, and pulled it. There wasn't much bark to
> speak of, since there was no rub.
>
> Then I dissolved some Hawaiian salt we had brought back (salt, plus some
> spices, and some clay for color) in water and dressed the pulled pork with
> the salt. Even after a week in vacuum seal bags, the guests said it was
> ono (delicious).
>
> I also cooked 4 big sweet potatoes with the pig for a couple of hours
> until done. This is similar what Hawaiians often do when they cook a pig
> in an imu - might as well use the heat for the sides as well.
>
>
> ================================================== =============
> Aloha
>
> Louis Cohen
>
That sounds so ono! My wife bought a cookbook at Costco on Oahu when we
lived there on Uncle Sams Dime (Navy - 1992-2002) and she makes Kalua Pig in
the oven - even tho I have a Large BGE but its like one of the only things
she enjoys making so I let her do it. We brought back 10 pounds of Sea Salt
(Kaamiana Brands) and Two gallons of Aloha Shoyu (which we are getting ready
to re-order some more) plus some huli-Huli brand sauce. Talk of the islands
always gets to me (we are in Texas now). I've got a lot of fond memories of
Oahu in the ten years we where there - the food is like #3 on the list - The
Sam Choy Breakfast Lunch & Crab; Bubba Gump's; Tanakas of Tokyo; Buzz
Steakhouse; Roy's; Big Kahunas Pizza; and of course I&L's - with the Loco
Moco. What beat out the food at numbers 1 & 2? Well at # 1 are our two
oldest(out of three) kids born on the island at Tripler and #2 is the people
we met there.

I see some of the regulars where in Hawaii -When and where were you guys
there. As I said I was on Oahu way out in Ewa Beach/Barbers Point/ Kalaheo
area from 1992 to Dec 2001.

Aloha
Tom (in Texas now )

"twpjr" > wrote in message
m...
> --
> TWPJR
> "Louis Cohen" > wrote in message
> ...
> > Friends of ours gave a Hawaiian themed graduation party for their
> > daughter, who has been dancing hula for years. I offered to make the
> > kalua pig. I cooked 4 7.5 lb butts from Costco at the usual temp (about
> > 240-260°) for 10-12 hrs until tender (some pigs cook faster than others;
> > go figure), let the meat rest, and pulled it. There wasn't much bark to
> > speak of, since there was no rub.
> >
> > Then I dissolved some Hawaiian salt we had brought back (salt, plus some
> > spices, and some clay for color) in water and dressed the pulled pork
with
> > the salt. Even after a week in vacuum seal bags, the guests said it was
> > ono (delicious).
> >
> > I also cooked 4 big sweet potatoes with the pig for a couple of hours
> > until done. This is similar what Hawaiians often do when they cook a pig
> > in an imu - might as well use the heat for the sides as well.
> >
> >
> > ================================================== =============
> > Aloha
> >
> > Louis Cohen
> >
> That sounds so ono! My wife bought a cookbook at Costco on Oahu when we
> lived there on Uncle Sams Dime (Navy - 1992-2002) and she makes Kalua Pig
in
> the oven - even tho I have a Large BGE but its like one of the only things
> she enjoys making so I let her do it. We brought back 10 pounds of Sea
Salt
> (Kaamiana Brands) and Two gallons of Aloha Shoyu (which we are getting
ready
> to re-order some more) plus some huli-Huli brand sauce. Talk of the
islands
> always gets to me (we are in Texas now). I've got a lot of fond memories
of
> Oahu in the ten years we where there - the food is like #3 on the list -
The
> Sam Choy Breakfast Lunch & Crab; Bubba Gump's; Tanakas of Tokyo; Buzz
> Steakhouse; Roy's; Big Kahunas Pizza; and of course I&L's - with the Loco
> Moco. What beat out the food at numbers 1 & 2? Well at # 1 are our two
> oldest(out of three) kids born on the island at Tripler and #2 is the
people
> we met there.
>
> I see some of the regulars where in Hawaii -When and where were you guys
> there. As I said I was on Oahu way out in Ewa Beach/Barbers Point/
Kalaheo
> area from 1992 to Dec 2001.
>
> Aloha
> Tom (in Texas now )
>
>

Tom, I lived on Maui from 1995 to 2004 - until I married TFM and moved to
Florida to be with him. God, I miss the food, the ocean, and the flowers
the most. L&L Drive-In was never a favorite for me, just too greasy, but I
miss all the Thai and Vietnamese food! My favorite food is fish, pork and
veggies so Maui was the spot for me. Here in redneck cesspool Florida, the
only good food you find is what we make at home. Had to take a trip to TN
to get the best food I've had in a restaurant since I've been on the
mainland. TFM made the best BBQ pork butt in TN, too, on a concrete block
homemade cooker. We're looking to move to TN, I "reckon".

kili