03-20-2015, 08:56 AM
terracore, no more crock pot recipe, but this is the one we use when no more imu:
5-10 lbs. pork
Hawaiian salt on all sides
(*Note: No use that liquid smoke crap. A'ole. Yuck.)
Pans - We use Papa's old Guardian Service Turkey pan w/ cover, or large, deep tin foil pan. Need two (2) one for pork, and one for water bath. Or, can just put half inch of water directly into one pan, but need to check more often.
Line the pan with ti leaf, then banana leaf, then ti leaf again.
Place pork on ti leaf and broil the top (fat side up) for a few minutes (brown the fat on top).
Set oven to 275 degrees.
Cover the pork with another layer of banana leaf and ti leaf. Cover with lid (or foil) and put in oven with water bath. Can put sweet potato or taro on the sides of the pan to slow cook with the pork.
4-6 hours later (make sure you check water level is at least 1/2 inch during cooking for steam), all pau cook.
Shred and add Hawaiian salt to taste. Keep the oils from the pan, and continue to add oil as you shred to keep meat moist. (The fat is the best part! [:p])
Cut your Maui onion, and bring out the chili peppa water, with a side of poi (sour is better...lol), and enjoy!
The next day, lilikoi/BBQ sauce poured on top of the meat makes for ono kine "pulled pork" sandwich. Just sayin'!
[
]
JMO.
5-10 lbs. pork
Hawaiian salt on all sides
(*Note: No use that liquid smoke crap. A'ole. Yuck.)
Pans - We use Papa's old Guardian Service Turkey pan w/ cover, or large, deep tin foil pan. Need two (2) one for pork, and one for water bath. Or, can just put half inch of water directly into one pan, but need to check more often.
Line the pan with ti leaf, then banana leaf, then ti leaf again.
Place pork on ti leaf and broil the top (fat side up) for a few minutes (brown the fat on top).
Set oven to 275 degrees.
Cover the pork with another layer of banana leaf and ti leaf. Cover with lid (or foil) and put in oven with water bath. Can put sweet potato or taro on the sides of the pan to slow cook with the pork.
4-6 hours later (make sure you check water level is at least 1/2 inch during cooking for steam), all pau cook.
Shred and add Hawaiian salt to taste. Keep the oils from the pan, and continue to add oil as you shred to keep meat moist. (The fat is the best part! [:p])
Cut your Maui onion, and bring out the chili peppa water, with a side of poi (sour is better...lol), and enjoy!
The next day, lilikoi/BBQ sauce poured on top of the meat makes for ono kine "pulled pork" sandwich. Just sayin'!
[
]JMO.