Kalua pig cabbage recipe


Kalua pig cabbage recipe Ingredients

Kalua pig cabbage recipe
Recipe 1 - Oven Kalua Pork

2 lb pork butt
2 cups water
1 tsp liquid smoke
1/3 cup Hawaiian salt or rock salt

Place pork, fat side up in roasting pan. Combine water and liquid smoke and pour over pork. Rub salt all over pork. Cover with foil or lid. Roast at 400 degrees for 3hrs. Remove from pan and shred meat. Spoon sauce over pork and enjoy.

Recipe 2 - Lazy Man's Kalua Pork (stove top/crockpot version)

Pork butt, 4-5 lbs.
Liquid smoke - approx. 1/4 cup
Hawaiian salt

Leave pork butt whole. Put in a large pot and cover with water. Add a small handful or less of Hawaiian salt and add about 1/4 cup of liquid smoke. Boil until the meat is falling off the bone. When done, take the pork out of the pot. Place in a large baking pan and shred with 2 forks. Don't cut the meat otherwise you won't have the consistency of kalua pig. You can add some of the juice from the pot to keep it moist.

General Directions - Recipe 3

Make an injection marinade (using what ever Kalua recipe you find) and pump up a pork butt real good and use a drip pan underneath to catch all the drippings. Keep the drip pan well hydrated with some water so it doesn't burn on you, and when done defat the drippings, add leftover injection marinade not used, cook down to concentrate and turn it back into the pulled meat. Should get you pretty close. Try a sample run on a butt and see how it comes out

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