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Cook until pork is very tender and easily shreds with two forks, 5 to 6 hours on high or 10 to 11 hours on low. Transfer pork to a cutting board and shred meat. Transfer cooking liquid and any ...
4-Ingredient Slow-Cooker Kalua Pulled Pork by Dani Spies Liquid smoke, available in most supermarkets, is the secret ingredient here. Serve this pork with pineapple on tacos, on sweet Hawaiian ...
Boneless pork butts cooks on its own for several hours, so you can enjoy your New Year's party instead of being stuck in the kitchen. 4-Ingredient Slow-Cooker Kalua Pulled Pork by Dani Spies ...
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker.
Kālua puaʻa (kālua pig). Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.The word "kālua" ("to cook in an underground oven" in the Hawaiian language) may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at lūʻau feasts.
Add the meat to the slow cooker on top of the onions.??Cover and cook 6-8 hours on high, or 8-10 hours on low. Once the pork has finished cooking, remove to a cutting board to shred. If the pork ...
However, the highlight of many lūʻau is the kālua puaʻa, a whole pig that is slow-cooked in an imu . Another dish that is served is poi , made from the roots of taro . This feast was usually served on the floor, on the mats often decorated with large centerpieces typically made of tī leaves ( Cordyline fruticosa ).