Memorial Day Weekend B-Q’s Anyone?

This isn’t a BBQ recipe, but it has an island flavor of a beach roasted luau pig….

Kalua Pork:

Ingredients:
Pork Shoulder Roast with the bone
Sea Salt or Kosher Salt
Liquid Smoke

Prepare the roast by deeply scoring all sides of the meat with a knife. Rub the meat throughly with about 2-3 tablespoons of salt, then with 2-3 capfuls of the liquid smoke. Prepare a deep roasting pan with generous lengths of foil in 3-4 layers to completely wrap the roast into. After placing the roast in the pan on top of the foil, add 1/2 cup of water that has been salted with 1/2 tbs of salt and 1/2 cap of liquid smoke over the meat. Wrap tightly in the foil and seal the top of the pan with additional lengths of foil. Bake in the oven at 250 degrees for 12 hours, or overnight. When done, the meat will shread off the bone with a fork, and be tender. It can be kept warm in a crock pot till served.

Serving Suggestion….

Serve over fresh rice with a nice helping of the following….

Pineapple/Mango Salsa:

1 Fresh Pineapple or 1 can crushed pineapple
1 Fresh Mango
2 Jalepeno Peppers
1 large green pepper
4 yellow wax peppers
one large onion
1/4 cup fresh Celantro
1/4 cup fresh basil
4 cloves of garlic
1-2 tbsp chili powder
1 tbsp red pepper

Finely chop and combine all the ingredients in a large bowl. Add salt and pepper to taste. Allow to cool in the fridge before serving over the kalua pork and rice……

YUMMMMMMMMMMMMM

Edited by – riggerrat on 05/25/2002 17:02:56