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Monday, October 23, 2017

“Really Kahlua” Kalua Pork

by HomeRearedChef (writer), San Jose, February 20, 2013

There is nothing more delicious than the smell of roasting pork, succulent and juicy. Now add the anticipation of eating those crispy cracklings…why, I could almost weep with desire!

Since I was a small child in Managua, Nicaragua, where I was born, I have always loved pork. And though I only spent a few short years of my life there, I still carry vivid memories of my childhood foods, foods my mother took part in cooking. Like preparing a whole pig for roasting in a pit, and slow cooked all day. It began in the very early morning hours. The pig, already slaughtered and cleaned, was well seasoned, inside and out, and dressed: the cavity stuffed with aromatics such as oranges, apples, onions, garlic. The roasted pig, perfectly golden, was presented on a wooden plank, encircled with fruit and an apple jammed in its mouth.

It wasn’t Hawaii but it was home!

This recipe, far from the advantage of cooking a whole pig in a hole in the ground, is a twist from a traditional Hawaiian recipe, Kalua Pork, here cooked in a crock-pot, slowly for 8 to 9 hours, and with the addition of real “Kahlua” liqueur. This recipe is so simple (go-to-work-and-leave-it kind-of-recipe) and so very delicious and so melt-in-your-mouth tender. A real treat!

Come; take a comfortable seat at our cozy table. Dinner is served!

Prep Time: 30 minutes

Cook Time: 8 to 9 hours (in a slow cooker, at high setting)

Serves: 6 to 8 servings

Steps 1:

1 tsp peanut oil for frying

4-5 lb Pork Butt or Pork Shoulder roast

In a heavy fry-pan, on medium-high heat, heat the oil and brown/sear the pork on all sides. Transfer to crock-pot, fat-side up.

Steps 2:

1 large onion, sliced thin in quarter moons

In the same pan the pork roast was browned, [now] on medium heat, sauté the onion until just translucent.

Steps 3:

Browned/Seared pork meat from steps 1

Sautéed onion from steps 2

1/2 cup Kahlua liqueur

1 Tbsp Teriyaki sauce

2 Tbsp Liquid Smoke flavoring

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1 Tbsp Gray Salt (or regular)

To the meat in the crocket pot add the rest of ingredients, covering meat with the onion. Cover the meat with the pot’s lid and turn the crock-pot to the high setting. Cook meat for 8 to 9 hours or until meat is falling apart tender.

Enjoy over plain rice, pasta, baked potato, in a sandwich or rolled in a tortilla.

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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5 comments on “Really Kahlua” Kalua Pork

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By Barbara MacDonald on February 21, 2013 at 09:03 am

Kahlua? lol... I am calling this "Harvey Wall-banger Pork" :-) ...I know I like kahlua, so why not try it in this roast...seems simple an easy as well...nice. LOL I so seldom drink, maybe I will get a bit tipsy on this though...Wonderful, as always my dear Amiga...hugs.

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By melanie jean juneau on February 21, 2013 at 10:18 am

Barb- now that is a hilatious title, according to my chef daughter, the alcohol cooks off, though- what do you thinkof thi title Virginia?

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By Barbara MacDonald on February 21, 2013 at 10:35 am

Yes, I know most of it cooks off, but for a light weight drinker like me, I could get a bit tipsy on it I am sure...last year rum balls did me in...lol. I use to be able to hold my liquior, now, I am not too good at it...:-)

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By melanie jean juneau on February 21, 2013 at 10:38 am

:)

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By HomeRearedChef on February 22, 2013 at 04:37 pm

LOL! Barbara, what Melanie says its true, the alcohol does cook out.

However, Melanie and Barbara I really like the title, "Harvey Wall-banger Pork," sounds really delish! :)

Big HUGS back Amiga!

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