Tuesday, March 24, 2015

Kalua Pork

Hawaiian Style Smoked Pork

DSC_6197Despite the calendar saying that Spring is here, the not so spring like weather dampens the (sprit of the) barbeque grill. My husband braved the rain to go out and light the first of many barbeques to come .

No hole in the ground nor banana leaves required for Cook's Country’s Kalua Pork recipe, took about 5 hours to complete (excluding the 24 hour dry rub marinating time). Salty meat is great companion for hot cooked rice, OK let’s have Luau night…I wish that Jake Shimabukuro was entertaining us with his Jimmy Hendrix like ukulele awesomeness (He got a gig in Portland, Oregon on 3/16 which we couldn’t get tickets to)!

Ingredients and Instruction for approximately 4 servings  (Print Recipe Here)

Equipment: charcoal grill or gas grill, disposable aluminum pan, heavy–duty foil

  • 3 Tablespoons green tea leaves Note: I used decaffeinated teaIMG_3197
  • 2 - 3 teaspoons Kosher salt
  • 1 Tablespoon baked brown sugar
  • 1 teaspoon pepper
  • 2 - 3 pounds boneless pork butt roast
  • 6 cups mesquite wood chips, soaked in water for 15 minutes.
  1. Combine tea, salt, sugar and pepper in bowl. Dry pork with paper towel and rub with tea mixture.Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours
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  2. Prepare wood chips – wrap 2 cups soaked chips into heavy duty foil. repeat process to make 2 more wood chip packets for a total of 3 packets. Cut several vent holes in each packet. Set aside.
  3. Place pork in a disposable aluminum pan then cover the pan loosely with foil. Poke lots of 1/4 inch vent holes (20 or so) in foil.DSC_6163
  4. Ready for charcoal grill – Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes. When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover and open lid vent halfway. Heat grill  until hot and wood chips are smoking about 5 minutes. Go to step # 6
  5. Ready for a gas grill  - Place wood chip packets over primary burner. Turn all burners to high, cover and heat grill until hot and wood chips are smoking about 15 minutes. Turn primary burner to medium–high and turn off other burners. Adjust burners as needed to maintain grill temperature at 300 degrees
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  6. Place pan on cool part of grill. Cover and cook for 2 hours. See that wood chips are charred black.
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  7. Position the oven rack to lower-medium. Heat oven to 325F Remove pan from grill. Cover pan tightly with new sheet of foil, put in the preheated oven and bake until tender about 2 hours. Let pork rest, covered for 30 minutes. Unwrap and when meat is cool enough to handle, shred into bite-size pieces.
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  8. Strain the juice through fine mesh and pour juice the over meat. Serve with rice. (pork can be refrigerated for up to 3 days).DSC_6184DSC_6196

I was excited when I received 1st place prize of Chocolate Lover’s Recipe Contest from Marcela. The macaron making kit was really neat!IMG_3147Ta-da! Looks professional, ya? Thank you fabulous blogger friend!IMG_3157

I saw this on Youtube, ‘Frozen fried egg’.  I challenged it too and posted it on instagram. #todaystapas – this is tempura egg.
IMG_3135Amazing right? Loaded with calories for sure.IMG_3146

Also on #todaystapas - Inspired by amazing blogger Angie’s Recipes…I didn't have the right ingredients like black quinoa though my compromised version was not bad. The coral color tulip I nipped from backyard. IMG_3046

Our backyard weeping cherry tree…blooms last only a week., this is where I get melancholy…everything moves so fast..wait! Why don’t you stop and smell the roses or somethin…IMG_3182

Enjoy the Spring!

21 comments:

  1. great recipes as always and you tree is so pretty

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    1. Thank you very much Rebecca! I enjoy visiting your blog very much!

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  2. Yummy kalua pork.... had it in Honolulu and really enjoyed it!

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    1. Thank you so much! The citrus flavor pound cake looked great, I don't think we have pamelo in store anymore so I may have to substitute with other citrus.

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  3. I just love you and your food and your photos and your plants.

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    1. Thank you Jalna. I see you're eating very well lately...Irish soda bread and fish cake inari all sounds wonderful!

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  4. That's a very intriguing way of cooking...well modified for home cooking:) Clever! WOW! The cherry tree blossom is amazing too! I can't believe you already had your blossoms ...and tulips!! We're still waiting for ours to arrive...

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    1. Thank you Annie! I bought lavender seeds the other day. I didn't realize that there are many variety of lavender seeds...I picked the most popular one (tip from store manager)

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  5. The tea smoked pork looks mouthwatering! And interesting fried frozen eggs!
    I love your backyard!

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    1. Thank you Angie. Your black rice banana bread looks awesome! Also fascinating!

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  6. This is a delicious post. It is not spring weather here yet either; in fact it snowed for the first day of spring.
    The pork sounds wonderful along with the tempura egg, tapas and the macaroons.
    Very delicious! xoxo Catherine

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    1. Thank you very much Catherine. I hope you're having warmer weather.

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  7. Hi Nippon Nin,

    Congratulation that you have won the Chocolate Lover’s Recipe Contest!!!

    Your fusion style smoked pork looks very flavorsome... Wow to your arriving Spring. I'm sure that I will be seeing lots of Spring colour and cooking from your blog soon.

    Zoe

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    1. Thank you Zoe! Your chocolate macaron is enticing. Now that I have the kit, I'm more confident to make perfect round macarons.

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  8. I am getting so hungry looking at all this beautiful food!!! Thank you so much for sharing, I really appreciate it. :)

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    1. Thank you Linda. You crated marvelous blog!

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  9. I love the idea of green tea rub and as a big pork fan I already get hungry (I have just finished my dinner though!). The frozen fried eggs sound amazing. I'm a bit egg eater, so I must add it to my recipes collection (I bet it has lots of calories... tempura is so good though...).
    Congratulations on the Chocolate's Lovers Recipe Contest prize!!! You totally merit it.

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    1. Thank you so much Sissi. Loved your spinach salad. I can make it tonight! You're awesome!

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  10. I love the addition of green tea in this rub and I love pork!

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    1. Thank you Katerina. You're so nice! I'm yearning for your cauliflower soup tonight.

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  11. I do not cook pork very often, but I love your recipe...sounds and looks delicious...I like all the flavors in it...
    I yet have to make macarons...congratulations on winner the prize!

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