Pulled Pork

Chef Jason of http://www.cookingsessions.com shares a Hawaiian pulled pork recipe for Kalua Pig (also called Kalua Pork) in this episode of Chef Tips. Unlike Southern pulled pork, this recipe for pulled pork uses Hawaiian salt, banana leaves and liquid smoke as its base. This is one of the most common Hawaiian luau recipes. This kalua pig recipe is perfect served as BBQ pulled pork with coleslaw and barbecue sauce, or as a traditional kalua pork recipe with poi, shaved green onion and fresh diced tomatoes. It is also fantastic made into a pulled pork sandwich! The pulled pork sauce uses the pan drippings, plus additional Hawaiian salt and Mesquite-flavored liquid smoke, which mimics the kiawe wood from the imu pit. We hope you enjoy this unique recipe for how to make pulled pork. Don't forget to use it in a kalua pig quesadilla. It's awesome!

For the complete recipe, go to http://www.cookingsessions.com

Category:

Howto & Style

Tags:

• kalua
• pig
• pulled
• pork
• recipe
• recipes
• Hawaiian
• how
• to
• make
• imu
• pit
• luau
• sandwich
• BBQ
• barbecue
• oven
• roasted
• roast

[ZFox57]

been a subscriber for a while and i like how u bring that island flare to some of your cooking.

[ChefTips]

@ZFox57 Thank you!

[9ssgoku]

What the heck is liquid smoke? :O

[ChefTips]

@9ssgoku Haha! It's found in the condiments section of most supermarkets. It adds a smoky flavor to your food.

[Chopinco]

delicious! Theres something here in mexico quite similar, its also made with banana leaves and traditionally its made the same way (buried in the sand) its called "Cochinita Pibil" you should try that! Its from the Yucatan peninsula and the different thing they use is called "adobo de achiote".

[ChefTips]

@Chopinco Interesting! Sounds great!

[indian2003]

I use liquid smoke diluted in water. If you find it bitter and disgusting, your using it wrong. You are looking for a taste but a smoked smell.

[zarquon53]

@jsedr420 This technique keeps a lot of the water from the meat and from the banana leaves inside the foil parcel - in effect , it is a primitive form of Pressure cooker - ( remember that terrible metal thing with the clamps on that granny used to have in the kitchen , like some surplus component off a missile ? )

Therefore you are using a " Wet heat " , rather than a " Dry heat " to cook with , so it doesn't overcook = dry up , and most of the moisture is retained

.

[SolidSnake032486]

@9ssgoku Some people really are born in barns. You know what a barn is right?

[jsedr420]

what is the big pan for? just to hold it?

[jsedr420]

@TheDarthTrader wouldn't be over cooked at 195F? or the banana leafs keep it moist?

[Mrhanzax]

that thicker part of the fat is what mcdonald burgers are made out of xD