Hubby got rained out today and just returned from the store with 4 pork picnics. They were on sale at $.69 cents a pound! One was about 7.5 pounds, one was about 8 pounds, another was slightly over 4 pounds and the last one was 4.5 pounds.
He said, "Score!" and grabbed them. When he went to the register to pay, they took an additional amount off each picnic.
We ended up getting about 24 pounds of pork for a little over $14 dollars. Wow! Unreal.
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
My jaw is still hanging. Unbelievable! Had to share.
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
kili
kili, I just googled for kalua pig and found several ways to do it. How do you make it? Sounds like something I want to try.
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
I've taken to splitting mine in half when I smoke them to get more smoke and spice penetration. This weekend I'm smoking 1.5" thick country style ribs. Very fatty, so I'm not worried.
If I do a whole pork butt, then center is just cooked pork - no smoke or spice. My way you get more bark for your bite.
(BTW: Kili, what are those two towns in Georgia I'm looking for? The ones Big Jim told you?)
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
kilikini said:
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
I've taken to splitting mine in half when I smoke them to get more smoke and spice penetration. This weekend I'm smoking 1.5" thick country style ribs. Very fatty, so I'm not worried.
If I do a whole pork butt, then center is just cooked pork - no smoke or spice. My way you get more bark for your bite.
Will have to try that the next time we smoke some butts. I always enjoy the outside of the pork much more than the center.
"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hubby got rained out today and just returned from the store with 4 pork picnics. They were on sale at $.69 cents a pound! One was about 7.5 pounds, one was about 8 pounds, another was slightly over 4 pounds and the last one was 4.5 pounds.
He said, "Score!" and grabbed them. When he went to the register to pay, they took an additional amount off each picnic.
We ended up getting about 24 pounds of pork for a little over $14 dollars. Wow! Unreal.
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
My jaw is still hanging. Unbelievable! Had to share.
Excellent! I've never seen pork picnics priced even close to that.
Mary--who's going to have some leftover pulled pork for lunch...
Hubby got rained out today and just returned from the store with 4 pork picnics. They were on sale at $.69 cents a pound! One was about 7.5 pounds, one was about 8 pounds, another was slightly over 4 pounds and the last one was 4.5 pounds.
He said, "Score!" and grabbed them. When he went to the register to pay, they took an additional amount off each picnic.
We ended up getting about 24 pounds of pork for a little over $14 dollars. Wow! Unreal.
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
My jaw is still hanging. Unbelievable! Had to share.
That's the kind of story that brings tears to my eyes :-)
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
kili
kili, I just googled for kalua pig and found several ways to do it. How do you make it? Sounds like something I want to try.
David
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. It's so good! It will be dinner tonight. :~)
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
I've taken to splitting mine in half when I smoke them to get more smoke and spice penetration. This weekend I'm smoking 1.5" thick country style ribs. Very fatty, so I'm not worried.
If I do a whole pork butt, then center is just cooked pork - no smoke or spice. My way you get more bark for your bite.
(BTW: Kili, what are those two towns in Georgia I'm looking for? The ones Big Jim told you?)
-sw
I want to say Milan? I'm not sure. Let me ask TFM® (we're having 66 pounds of lump delivered right now) and I'll let you know.
"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
david the elder said:
kilikini said:
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
kili
kili, I just googled for kalua pig and found several ways to do it. How do you make it? Sounds like something I want to try.
David
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. It's so good! It will be dinner tonight. :~)
Thanks for that, Kili. I've saved it and will try making that later on this month (we're all porked out right now, after Memorial Day and all the leftovers).
I loved the kalua pig I had at the luau we went to in Maui a year and a half ago.
"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
david the elder said:
On Jun 1, 10:17 am, "kilikini" <[email hidden]> wrote:
> Plans are to BBQ (slow cook) one of the picnics this weekend and > prepare another one in Hawaiian kalua pig style. We put the other > two picnics in the freezer. > > kili
kili, I just googled for kalua pig and found several ways to do it. How do you make it? Sounds like something I want to try.
David
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. It's so good! It will be dinner tonight. :~)
Thanks for that, Kili. I've saved it and will try making that later on this month (we're all porked out right now, after Memorial Day and all the leftovers).
I loved the kalua pig I had at the luau we went to in Maui a year and a half ago.
Mary
Mary, done this way, it's actually better than luau style because luau style is steamed. (Unless they did it the oven way. I wouldn't know unless I knew which luau you went to. I lived on Maui for 10 years.)
Hubby got rained out today and just returned from the store with 4 pork picnics. They were on sale at $.69 cents a pound! One was about 7.5 pounds, one was about 8 pounds, another was slightly over 4 pounds and the last one was 4.5 pounds.
He said, "Score!" and grabbed them. When he went to the register to pay, they took an additional amount off each picnic.
We ended up getting about 24 pounds of pork for a little over $14 dollars. Wow! Unreal.
Plans are to BBQ (slow cook) one of the picnics this weekend and prepare another one in Hawaiian kalua pig style. We put the other two picnics in the freezer.
My jaw is still hanging. Unbelievable! Had to share.
That's the kind of story that brings tears to my eyes :-)
I swear, I got chicken skin! (Goose bumps for those of you not in the know. <g>😉
"kilikini" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
MareCat said:
Thanks for that, Kili. I've saved it and will try making that later on this month (we're all porked out right now, after Memorial Day and all the leftovers).
I loved the kalua pig I had at the luau we went to in Maui a year and a half ago.
Mary
Mary, done this way, it's actually better than luau style because luau style is steamed. (Unless they did it the oven way. I wouldn't know unless I knew which luau you went to. I lived on Maui for 10 years.)
The kalua pig we had was steamed. It was very, very good. (The luau we attended was held outside one of the big hotels--a Hyatt or Hilton? Can't remember offhand.)
