Here are a couple good recipes
The slaw is mayo free, and it is what I use when making pulled pork or chopped brisket or even fish sandwiches as dressing for
the sammy.
Second is a nice casserole
Kalua Pig (Servings 10-12)
2 pork butts
'Alaea Sea Salt
**(I get it
www.hawaiisalt.com/welcome.htm,
I have used and ordered all varieties for some time now, for this
recipe I use the unflavored Sea Salt coarse grind (always order
coarse grind for all varieties they offer, I would think it could be
gotten in specialty store)
1 (3 ounce) bottle liquid smoke
garlic, minced
pepper
onion, sliced into rings
bananas
Cut deep slices in pork, make criss cross pattern.
take handful Hawaiian rock salt and rub it into the meat, making
sure to get into the cuts.
Drizzle one bottle of liquid smoke over pork, making sure it gets into cuts,
sprinkle garlic and pepper over top of pork.
lay the onion slices on top.
Slice bananas into halves or thirds and lay on top of pork and in cracks.
put a little water on bottom of pan. bout 1/4 cup, I like to put pork up on
roasting rack in the pan to keep it from sitting in the water. Then
cover tightly with foil, and slow bake over night at 250Deg. When pork is
done, remove onion and banana and shred the pork for sandwiches (Sarnies)
Coleslaw recipe below is pretty much perfect for topping the pork in the
sandwich.
(**There is no taste of banana to this. This pork tastes just like the pigs we roasted in pits
when I lived over in Hawaii:D )
Coleslaw
1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce (I use Sirracha, IMO best in world)
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
1 (2 3/4 lb) green cabbage, cored and shredded
For the coleslaw: In a medium bowl, whisk together the vinegars, sugar,
hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss.
Let stand for 30 minutes, then toss and serve on sandwiches and as a side.
This slaw is very hard to beat as a topping for any type of sandwich.
Loaded Potato and Buffalo Chicken Casserole:
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the
olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully
scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as
possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and
browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive
oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the
oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together
the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the
oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.
Those measurements are my approximation, I seldom measure anything except when baking, those are close to
what I use and I would start with them and workj it to taste a bit when mixing stuff together.
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