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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Easy Oven Kahlua Pork! Recipe

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This recipe for Easy Oven Kahlua Pork!, by , is from TEN 2 TEN Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Guy Strahl

Category:
Category:

Ingredients:  
Ingredients:  
For Pork
5-10 lbs boneless pork shoulder (depends on how much you want to make!) - If you can get the boneless country style ribs it actually makes it easier to shred!

Sea Salt, course, or Hawaiian Pink Salt, etc...
1 tbsp. Liquid Smoke
1/4 c. soy sauce
2 tbsp. sugar
1 inch piece of ginger skinned and sliced
2 cloves of garlic crushed
Water
Ti Leaves if you can find them! Enough to wrap the pork in.
1 head of cabbage cut up

Directions:
Directions:
1) Clean your pork. rinse it in the sink. DO NOT cut off the fat! Crazy if you do. Pre-heat the oven at 350 (Slow cooking is the key)

2) combine the liquid smoke, soysauce, and sugar and set aside

3) in a deep baking dish (i use my cast iron dutch oven), place the pork in the dish rub the soy, sugar, liquid smoke mixture and rub it all over the pork. then cover the pork with salt and rub it in. Use your own judgement.

4) next if you have the ti leaves wrap the pork in them like a tamale. if you don't skip this.

5) next pour enough water in to just the top of the meat. It's kind of like the finger in the rice trick for some reason this is always enough water.

6) now throw in the ginger and the garlic just make sure its in the water. Then Cover up with foil.

7) CHEATING STEP! If you can if your dish is not Pyrex or glass and is metal like a dutch oven or cast iron put it on the stove and heat the pork till the liquid boils... this bring your pot and pork up to 350 real quick and takes like an hour off your total cooking time. If not skip this.

8) put your pork in the oven and leave it for about 3-4 hours. Keep checking it to make sure their is liquid, if it is low just add a little water. you need the liquid to cook the cabbage!

9) when the pork is done, separate the pork from the liquid you should have a little over a cup. shred the pork.

10) chop up the cabbage and stir fry it with the liquid of the pork, just enough to wilt the cabbage, you can slice up some onion if you want to add some. when that is all wilted add it back to the pork liquid and all and mix with the pork and serve with rice and macaroni salad!

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is how my Grandma learned to make it when she lived in Hawaii, and how we always make it.

 

 

 

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