Election Day Dinner
MareCat
Will serve it with shredded cabbage and sticky rice (natch). I'll also
probably throw together a tossed salad.
What's everyone else having for dinner tonight?
Mary
*Kalua pig preparation posted by Kili:
"It's really simple. I rub the butt, shoulder, or picnic with sea salt (or
kosher salt) and drop it into a Dutch Oven. I add about 12 oz. of chicken
stock (homemade or canned) and add the equivalent of water. I also put in
(gasp!) about 1/4 to 1/3 of a cup of liquid smoke. I set the oven to 275
and forget about it all for 3 - 4 hours. Then I do the fork test. If it
pulls easily, the pork is done.
Kalua pig is always served with cabbage and rice, so make sure you've got
cabbage cut up and a pot of rice ready when you're set to pull the meat.
The heat of the meat will wilt the cabbage - which is all you need. Have
the cabbage finely shredded in a pan and pull the pork directly over the
cabbage. When all is pulled, mix the pork together with the cabbage. There
should be a good deal of juice involved mixed into the meat and cabbage, so
if your pork looks a little dry, add some of the juice remaining in the
Dutch Oven.
To serve, place over cooked sticky rice."
Cindy Hamilton
> Got a pork shoulder that I'm going to turn into kalua pig (Kili's recipe*).
> Will serve it with shredded cabbage and sticky rice (natch). I'll also
> probably throw together a tossed salad.
>
> What's everyone else having for dinner tonight?
Leftovers. After we get home from work, we'll likely have an hour or
so
of snow removal, followed by reheated leftovers (either roast beef or
spaghetti sauce over freshly cooked vermicelli). And a salad.
It's Tuesday. What do you expect?
Cindy Hamilton
kilikini
That's what I do! :~)
I'm going to make my husband breaded tilapia fish tacos, unless he brings
home something else - which I doubt. I'm hungry now and am getting ready to
heat up some leftover homemade marinara sauce in a bit.
kili
MareCat
news:47b1e28f$0$30713$4c36...@roadrunner.com...
> MareCat wrote:
>>
>> *Kalua pig preparation posted by Kili:
>>
>> "It's really simple. I rub the butt, shoulder, or picnic with sea
>> salt (or kosher salt) and drop it into a Dutch Oven. I add about 12
>> oz. of chicken stock (homemade or canned) and add the equivalent of
>> water. I also put in (gasp!) about 1/4 to 1/3 of a cup of liquid
>> smoke. I set the oven to 275 and forget about it all for 3 - 4
>> hours. Then I do the fork test. If it pulls easily, the pork is
>> done.
>> Kalua pig is always served with cabbage and rice, so make sure you've
>> got cabbage cut up and a pot of rice ready when you're set to pull
>> the meat. The heat of the meat will wilt the cabbage - which is all
>> you need. Have the cabbage finely shredded in a pan and pull the
>> pork directly over the cabbage. When all is pulled, mix the pork
>> together with the cabbage. There should be a good deal of juice
>> involved mixed into the meat and cabbage, so if your pork looks a
>> little dry, add some of the juice remaining in the Dutch Oven.
>>
>> To serve, place over cooked sticky rice."
>
> That's what I do! :~)
It smells wonderful! Similar to when I slow cook with Woody's Cook-in Sauce.
> I'm going to make my husband breaded tilapia fish tacos, unless he brings
> home something else - which I doubt.
Yum--I love fish tacos!
Thankfully, the snow and sleet held off so I could get out and vote in the
"Potomac primaries."
Mary
kilikini
> "kilikini" <kili...@NOSPAMhotmail.com> wrote in message
> news:47b1e28f$0$30713$4c36...@roadrunner.com...
>> MareCat wrote:
>>>
>>> *Kalua pig preparation posted by Kili:
>>>
>>> "It's really simple. I rub the butt, shoulder, or picnic with sea
>>> salt (or kosher salt) and drop it into a Dutch Oven. I add about 12
>>> oz. of chicken stock (homemade or canned) and add the equivalent of
>>> water. I also put in (gasp!) about 1/4 to 1/3 of a cup of liquid
>>> smoke. I set the oven to 275 and forget about it all for 3 - 4
>>> hours. Then I do the fork test. If it pulls easily, the pork is
>>> done.
>>> Kalua pig is always served with cabbage and rice, so make sure
>>> you've got cabbage cut up and a pot of rice ready when you're set
>>> to pull the meat. The heat of the meat will wilt the cabbage -
>>> which is all you need. Have the cabbage finely shredded in a pan
>>> and pull the pork directly over the cabbage. When all is pulled,
>>> mix the pork together with the cabbage. There should be a good
>>> deal of juice involved mixed into the meat and cabbage, so if your
>>> pork looks a little dry, add some of the juice remaining in the
>>> Dutch Oven. To serve, place over cooked sticky rice."
>>
>> That's what I do! :~)
>
> It smells wonderful! Similar to when I slow cook with Woody's Cook-in
> Sauce.
You're going to love this, trust me. It smells as good as it tastes. :~)
kili
Cindi - HappyMamatoThree
"Cindy Hamilton" <angelica...@hotmail.com> wrote in message
news:2e8550a5-ae18-48c2...@s12g2000prg.googlegroups.com...
California primaries have come and gone so no going out to vote today. I am
making chili for supper as that was what the oldest requested. She rarely
asks for anything specific and I have everything for chili so tada, dinner.
Cindi
>Cindy Hamilton