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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kailua Pork Recipe

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This recipe for Kailua Pork, by , is from The Olson Family 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:  
Lee Beske

Category:
Category:

Ingredients:  
Ingredients:  
Adjust according to size of roast
Pork roast
3-4 tbsp kosher salt
4-6 tbsp liquid smoke (lots is good!!)
6-8 bananas (keep peel on)
3-4 tbsp granulated garlic
1 1/2 cups apple juice

Directions:
Directions:
Lay out large piece of heavy-duty aluminum foil. Make 3 vertical 3" slits in peel of bananas. Place 3-4 bananas on top of foil. Place pork on bananas.. Make several 1" slashes (checker board style) along the top and bottom surface of the pork. Rub, working into slashes, both sides with salt and granulate garlic. Slowly pour (letting roast absorb) liquid smoke on both sides. Place 3-4 bananas on top of pork. Pull up sides of the foil tightly around the pork. Pour in 1 1/2 cups of apple juice. Close foil to make a watertight seal. (Need to wrap 2-3 layers of foil to get waterproof.)
Place foil package in a large roasting pan or slow cooker. Fill with water until foil wrapped roast it 3/4 covered. Cover pan tightly. (I like to put foil across the top of the pan and then put lid on for a tight seal).
Slow cook for 5-6 hours on med/low temp until pork is tender. Remove from water and unwrap pork, saving juices (discard bananas). Shred pork. After shredding, add back some of the saved juices until pork is moist. I like pork moist so I add back almost all, but you can adjust to how you like.

Personal Notes:
Personal Notes:
We like serving in flour fajita wrap or hoagie bun with guacamole, shredded cabbage or cole slaw and black beans. Can also add peppers, pickles, onions, mayo, cheese, BBQ sauce, salsa etc. Pork is almost better the second day, so don't worry about doing ahead of time and reheating to serve.

 

 

 

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