Kahlua Pork Chops Recipes

KALUA PORK - A SIMPLE OVEN RECIPE

Steps:

• Heat oven to 300 degrees
• Season pork liberally on all sides with salt and pepper. (Be generous, you're seasoning a lot of meat!) Place on aluminum foil of a large enough size to completely wrap the roast. Pour liquid smoke over roast and seal foil tightly.
• Place pork roast in a roasting pan fat side up. Add stock to pan and place in oven for four hours.
• Remove, shred with forks and serve over rice using pan juices as a sauce if desired. Optionally, garnish with thin-sliced scallions.
• Serve piping hot and enjoy!

SLOW COOKER HAWAIIAN STYLE KALUA PORK

Steps:

• Using paper towel, pat dry the pork roast and place in the bottom of the slow cooker. If you have more fat on one side of the roast, place it FAT SIDE UP.
• Pierce the pork roast all over with a fork, piercing through any fat on the top as well.
• Pour the liquid smoke evenly over the roast.
• Sprinkle the salt over top of the roast in an even layer,
• Cover the slow cooker with tinfoil, then the lid and cook for 8-10 hours on low, or 6-7 hours on high.
• The pork is done when it shreds easily when pulled with two forks. Shred the pork INSIDE the slow cooker to add the moisture and fat back in, If you take it out and drain everything you are going to lose the flavour and the moistness.
• Serve with wraps and coleslaw, or in sandwiches or buns!

KALUA PIG IN A SLOW COOKER

Steps:

• 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.

HAWAIIAN SLOW COOKER KALUA PORK & CABBAGE RECIPE

Steps:

• Ideal slow cooker size: 6 Quart.
• Line the bottom of a 6-quart slow cooker with four bacon strips. Sprinkle all side of the well-trimmed pork roast with salt and place it in the slow cooker on top of the bacon. Arrange remaining bacon over top of the roast.
• Cover and cook on cook on LOW for 8-10 hours, or until the pork is tender when pierced with a fork.
• Add the cabbage, spreading it around and on top of the roast. Cook, covered, 1 to 1-1/4 hours longer, or until cabbage is tender.
• Remove pork to a serving bowl and shred it with two forks.
• Using a slotted spoon, add cabbage to the pork and toss to combine.
• If desired, skim fat from some of the cooking juices remaining in the slow cooker and stir into pork mixture, or serve on the side.

KALUA PORK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

HAWAIIAN STYLE SLOW COOKER KALUA PORK

Steps:

• Rinse and pat the pork shoulder dry with paper towel, do not trim off excess fat and place in the slow cooker.
• Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
• Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW.
• Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour.
• If you have used banana leaves you can remove them before shredding the pork.
• Remove around 2 cups of liquid (500ml) and set aside. This should be most of the cooking liquid removed. Shred the pork with forks and then add some of the liquid back in to keep the pork from drying out. You might not add all the liquid back in, save it for storing the pork if there are leftovers.
• The pork should be kept warm-hot in the liquid before serving. You can place the banana leaves on a platter then serve the pork on top of them or use fresh banana leaves for serving. Do not eat the banana leaves.
• The pork saves well kept in an airtight container in the refrigerator or freezer, keep some of the cooking liquid with it. Thaw in refrigerator if frozen. It can be reheated on low in the slow cooker.

SLOW COOKER KALUA PORK RECIPE

Steps:

• Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat.
• Place roast in a slow cooker, cover and cook on low 10-12 hours. Turn once about halfway through cooking time.
• Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten. Serve over rice, topped with your favorite optional toppings and teriyaki sauce.

GRILLED SHERRY & KAHLUA PORK CHOPS

Steps:

• Combine first 3 ingredients and pour over pork chops.
• Cover and regrigerate for 30-60 minutes.
• Drain pork chops and reserve the marinade for later.
• Grill pork chops over medium-high heat about 20-30 minutes, until inside is no longer pink.
• Turning once and brush frequently with the reserved marinade.
• Serve with your favorite potato and vegetable dish.
• Enjoy.

KAHLUA PORK CHOPS

Steps:

• Brown pork chops in oil.
• Mix liquid ingredients together and add to skillet with pork chops.
• Add pineapple and pecans and cook until sauce begins to thicken a bit.

SLOW COOKER KALUA PORK

Steps:

• Place meat in crockpot or pan and sprinkle with salt, patting it into the meat.
• Combine liquid smoke, brown sugar, soy sauce and water and pour around pork, don't wash off the salt.
• If cooking in the oven cover tightly with heavy duty aluminum foil.
• In the oven at 350, cook for about 5-6 hours.
• In a crock pot on high cook for about 6-7 hours and in a crockpot on low cook for 10-12 hours. Shred with a fork when tender and falling apart. Serve over rice.

OVEN KALUA PORK

Steps:

• Preheat oven to 350 degrees. Make several slashes along the surface of the pork butt. Rub with salt, then liquid smoke. Prepare ti leaves by removing the rib. Lay out a large piece of heavy-duty aluminum foil, and place 4 ti leaves on top. Place pork on leaves and wrap them around the pork. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Wrap the foil tightly around the pork to make a watertight seal.
• Place package in a large roasting pan. Fill with two inches of water and cover pan tightly with foil. Bake at 350 degrees for 1 hour. Lower temperature to 325 degrees F and cook for 3-3 1/2 hours or until tender. Unwrap pork from package and shred before serving.

SLOW-COOKER KALUA PORK

Steps:

• 1. Mix together salt, soy sauce, Worcestershire sauce, garlic, ginger and liquid smoke.
• 2. Pierce meat all over with fork. Rub seasoning mixture into meat. If using, lay ti or banana leaves on top of meat when you put it into the slow cooker.
• 3. Cook in slow cooker on low overnight or at least 8 hours turning once until meat is tender.
• 4. Check if meat shreds easily. Cook longer, if necessary. When meat is tender, remove leaves (if using) and shred meat with two forks. Serve.