Kalua Pork

From: poc0145

On Jun 8, 2009

I have never received so many compliments from anything I have cook before. I cook is roaster overnight on low heat. Very juicy and flaverful. Reminded me and my wife of our time in Hawaii. This is a keeper, I served it with Hawaiian coleslaw and Hawaiian yams. So easy.

From: lazyme

On Jan 25, 2009

'ono! This is a really good. I've made kalua pork before, but never with a banana. It added a nice subtle flavor. I used Hawaiian sea salt and a pork shoulder roast. The first night, we had this over rice with some sauteed cabbage on the side. With some of the leftovers, we made sandwiches with mayo, mango chutney and coleslaw. The rest I've frozen to use at a later time to make quesadillas. Thanks CGM for a great keeper. Made for Photo Tag.

From: Sabia

On Feb 9, 2007

I have a similar recipe for this. It uses coarse sea salt instead of rock salt and doesn't have the last four ingredients but the technique is the same. Also, if you want you can do this recipe in a slow cooker easily. Instead of covering the meat in foil and baking it in the oven you put it in a slow cooker and cook it on low over night or a minimum of 12 hours. (You'll have to restart your crockpot again if it won't cook longer than 10 hours like mine.) You can then shred the meat with the juices in the crockpot to soak the juices back into the meat.

From: Kathy!!

On Sep 22, 2008

I am very glad I used this recipe for our family reunion Luau. It has been many years since we were stationed in Hawaii and had REAL kalua pig but this recipe just seemed right. I followed recipe except didn't used any onion. I thought it was terrific.