This treasured recipe is brought to you in partnership with the National Pork Board’s Pork Passport program, a celebration of the delicious & diverse world of pork. HAWAIIAN GOODNESS – This recipe honors the traditional Hawaiian flavors of smoking a whole pig in an in-ground oven with a method that is a bit more home-cook friendly, especially for mainlanders!.VERSATILE – Shredded kalua pork a freezer-staple at our house because you can enjoy it in so many different ways: on its own (plate lunch-style!), or piled into sandwiches & sliders, tacos, burritos, nachos, & so much more.It’s also slow cooker- & pressure cooker-friendly – more on that below! EASY TO MAKE – This kalua pig recipe calls for just 5 key ingredients & requires very little hands-on prep time.RICH, JUICY, & FLAVORFUL – A slow & low oven-braise yields the most succulent, fall-apart tender pulled pork shoulder that’s infused with rich earthiness & smokiness.Serves 12.Īpproximate nutritional information, per 1-cup serving: 320 calories, 13 g fat, 10 g saturated fat, 15 mg cholesterol, 70 mg sodium, 48 g carbohydrate, 4 g fiber, no sugar, 5 g protein. Refrigerate at least 4 hours or place in freezer 1 hour. Mix until all ingredients are evenly distributed. Gently combine.Īdd condensed and evaporated milks. In large bowl, combine coconut, sugar palm, gel, fruit cocktail and pineapple. 1 (14-ounce) can sweetened condensed milk.1 (8-ounce) can pineapple chunks, drained.2 (15-ounce) cans fruit cocktail, drained.12 ounces coconut gel, drained (available at Asian markets). ![]()
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