Need help finding a recipe (pulled pork)

FanOfFanboys

So a year or two ago I saw a recipe on here. I forget if it was Hawaiian pulled pork or Brazilian. either way I remember it sounding good. Well I want to make it this weekend. 

Anyone have any clue as to what I am talking about?

fishlessman

could it have been a cuban pulled pork using a lechon asado recipe with mojo. garlic limes, sour orange...

SoCalTim

Have you scoured the 'Search' box above using the description you described?

lousubcap

The attached link may be what you are looking for:

http://www.nakedwhiz.com/mojopork.htm Good luck.

FanOfFanboys

fishlessman said:

could it have been a cuban pulled pork using a lechon asado recipe with mojo. garlic limes, sour orange...

hmm maybe. some reason I have hawaiian or Brazilian in my head but it was like year and a half ago. it was a thread on here

FanOfFanboys

SoCalTim said:

Have you scoured the 'Search' box above using the description you described?

...

Richard Fl

Here is a Hawaiian version that is easily adapted to BGE. Just season, leave liquid smoke out, wrap in leaves and the foil.  Great flavor

Pork, Butt, Kalua Roast Pig

If digging a pit in your back yard is out of the question, but you want to go Hawaiian anyway, consider this Kalua Roast Pig.  In fact, if you don't confess to the liquid smoke, your guests will start looking for the pit the minute they see the platter of shredded pork.****Ti leaves, long, slender, dark green leaves of the ti tree, are used to encase many foods in Hawaii, such as corn husks are used in Latin American cooking and banana leaves are used in other parts of the world.  Leaves not only enclose and protect their contents, but they trap valuable moisture and impart flavor as well.****If ti leaves are not grown in your area, they often can be found in florists shops.  If not, consider substituting dried palm leaves, which are frequently sold in oriental markets.

INGREDIENTS:

10-15 Ti Leaves, or dried palm leaves, soaked to soften, then shaken dry

41/2-5 Lbs Pork Picnic Shoulder roast or a Boston Shoulder Roast

2 Tsps Coarse Salt, Alea Red is great

1 1/2 Tbs Liquid Smoke

1/4 Cup Water

PROCEDURE:

1. Preheat oven to 300°F. Line a deep roasting pan with Ti leaves.

2. Season the pork roast with salt. Cover the meat with ti leaves and tie up with string. Place wrapped meat in pan on top of leaves, then cover meat with more leaves. Pour a mixture made of the liquid smoke and water over the meat and leaves. Seal the pan tightly with tin foil to prevent moisture from escaping

3. Roast the pork at least 3 hours, until very well done and to the point of overdone The meat is taken off the bones and shredded by hand, never cut with a knife..

Yield: 8-10 Servings

Recipe Type: Asian, Main Dish, Meat

Source

Author: Princess Kaiulani Hotel, Honolulu, Hawaii

Source: The Sheraton World Cookbook, 2011/08/17

Hewrer ios a great youtube BGE version.

http://www.youtube.com/watch?v=F-vo2xPtrXo

FanOfFanboys

Awesome thanks everyone. On point!

I tried posting other response but got awaiting for approval message?

Richard Fl

FanOfFanboys said:

Awesome thanks everyone. On point!

I tried posting other response but got awaiting for approval message?

Some times I get that message also and the way someone told me to get around it is to get the bad message, go in and edit and paste the original message, works for me.

Little Steven

This is for traditional NC pulled pork. Long read but  it's good butt. (see what I did just there?)

( http://www.nakedwhiz.com/recipes2.htm#pork )