PIT ROAST PIG RECIPES
KALUA PORK RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Our pastor's wife, while we were stationed in Hawaii, gave me this recipe. It taste just like the imu pit roast pork, like they serve at luaus. It's really easy to prepare too. I get tons of compliments and requests for the recipe every time I make it. It is really suppose to say 1 handful of rock salt, but the system won't take that as a measurement. I usually halve the recipe, so I'm not real sure how many servings this makes. I know it makes LOTS. Also - not sure what the size of the bottle is for liquid smoke, but it's small and I believe it is the only size you can buy at a regular grocery store. This can be frozen and tastes just as good, even a month later!
Total Time 125 minutes
Prep Time 25 minutes
Cook Time 1
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 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 slices.
- drizzle one bottle of liquid smoke over pork, making sure it gets into cracks.
- sprinkle garlic and pepper over top of pork.
- lay onion rings 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.
- cover tightly with foil and slow bake over night at 250 to 300 degrees.
- when done, remove onions and bananas and shred meat.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
PULLED PORK | SMOKED PULLED PORK RECIPE | PIT BARREL COOKER
When it comes to smoked meats, there is nothing like a slow cooked pork shoulder. When done well, the meat practically melts in your mouth and the flavor is unbelievable. Incredibly versatile, pulled pork can stand on its own, make a sandwich, or top a taco. You can find a vast assortment of pulled pork recipes across the internet. Almost any dish that has a meat component can be made using pulled pork instead of the usual chicken or beef. It is a relatively cheap cut of meat, can feed a lot of people, and is simple to cook, which makes it a favorite for families and large gatherings. Cooking your pulled pork in most smokers, or even in a slow cooker, can often take upwards of twelve hours, but with the Pit Barrel® it will be ready to eat in less than six!Many who are new to barbeque may wonder what cut of meat to use for pulled pork. Recipes may call for pork shoulders, pork butts, or Boston butts, and all this terminology can get confusing. The good news is these are all different names for the same thing. Pulled pork is usually made from the “butt” end of the pig’s shoulder, the top of the front leg. “Butt” sounds like it should come from the rear legs, but that is where a ham comes from. So next time you go to the grocery and come across a cut of pork labelled “pork shoulder butt,” you know it is all the same piece of meat.The Pit Barrel® provides a unique flavor that you won’t get with any other cooking method. Hanging your meat directly above the charcoal basket allows the drippings to fall onto the coals and vaporize. These vapors mix with your smoke and infuse back into your meat as it cooks. This flavor is often so good people won’t even bother with bbq sauce or rubs, but there are endless ways to change it up when you want to. It can be as simple as adding a handful of woodchips of your choice to adjust the smoke flavor. You can always coat your pork shoulder in your favorite dry rub, and we highly recommend checking out our signature Pit Rubs. Throw a little brown sugar in the rub if you like a sweeter meat. If you want even more flavor infused in your meat during the cook, try a different liquid when you wrap it. Beer, apple juice, and broth are common, but you can mix it up with some ginger ale, pineapple juice, apple cider vinegar, or get even more creative! If you are cooking for a pickier crowd, sauces may be a better option to add flavor. If you trust the smoke to flavor your meat, then each person can add whatever sauce in whatever amount they want to suit their taste.Pulled pork is an American household favorite. Great for sandwiches or comfort dishes, this recipe is perfect for the Pit Barrel®.
Provided by Pit Barrel Cooker Co.
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours
Yield 6
Number Of Ingredients 4
Steps:
- Light your Pit Barrel® according to the instructions.
- Remove the pork from the package, rinse gently with cold water and pat dry with paper towel.
- Lightly coat all sides of the pork shoulder with olive oil, followed by a liberal dusting of the Beef & Game Pit Rub.
- Insert one hook into each of the small ends of the roast so that the hooks point in the same direction and have enough clearance to hang from the rods.
- Hang the pork from the rods in the center of the barrel.
- Cook approximately 3-4 hours, or until the center of the thickest part of the roast reaches an internal temperature of 160-170º.
- Remove the pork from the Pit Barrel® to a large platter or sheet pan, remove the hooks, and wrap it fat-side-up in a double layer of heavy-duty foil, adding the beer, ginger ale, pineapple juice, water, or other wrapping juice of choice before sealing the foil. Tip: You want to wrap it as tightly as you can without piercing the foil.
- Remove the rods from the Pit Barrel®, install the grill grate, and put the wrapped roast on the grate with the sealed/crimp of the foil facing up.
- Re-insert the Pit Barrel® rods (to control the ventilation), secure the lid, and continue cooking the pork, for about 1-2 hours. Until it reaches an internal temperature of 195º (shown using the ThermoWorks Thermapen®)
- Remove the pork from the cooker to a large platter or sheet pan, open the foil and let it rest for at least 15 minutes.
- Shred or pull the pork apart with a pair of large forks or by hand, discarding any noticeable pieces of fat. Season the pulled pork lightly with Beef & Game Pit Rub and add some of the wrapping juice (skimmed of fat) to keep the meat moist.
Nutrition Facts : ServingSize 6, Calories 425
More about "pit roast pig recipes"
PULLED PORK | SMOKED PULLED PORK RECIPE | PIT BARREL COOKER
When it comes to smoked meats, there is nothing like a slow cooked pork shoulder. When done well, the meat practically melts in your mouth and
the flavor is unbelievable. Incredibly versatile, pulled pork can stand on its own, make
a sandwich, or top a taco. You can find a vast assortment of pulled pork
recipes across the internet. Almost any dish that has a meat component can be made
using pulled pork instead of the usual chicken or beef. It is a relatively
cheap cut of meat, can feed a lot of people, and is simple to cook, which makes
it a favorite for families and large gatherings. Cooking your pulled pork in
most smokers, or even in a slow cooker, can often take upwards of twelve hours,
but with the Pit Barrel® it will be ready to eat in less than six!Many who are new to barbeque may wonder what cut of meat to
use for pulled pork. Recipes may call for pork shoulders, pork butts, or Boston
butts, and all this terminology can get confusing. The good news is these are
all different names for the same thing. Pulled pork is usually made from the
“butt” end of the pig’s shoulder, the top of the front leg. “Butt” sounds like
it should come from the rear legs, but that is where a ham comes from. So next
time you go to the grocery and come across a cut of pork labelled “pork shoulder
butt,” you know it is all the same piece of meat.The Pit Barrel® provides a unique flavor that you won’t get
with any other cooking method. Hanging your meat directly above the charcoal
basket allows the drippings to fall onto the coals and vaporize. These vapors
mix with your smoke and infuse back into your meat as it cooks. This flavor is
often so good people won’t even bother with bbq sauce or rubs, but there are
endless ways to change it up when you want to. It can be as simple as adding a
handful of woodchips of your choice to adjust the smoke flavor. You can always
coat your pork shoulder in your favorite dry rub, and we highly recommend checking
out our signature Pit Rubs. Throw a little brown sugar in the rub if you
like a sweeter meat. If you want even more flavor infused in your meat during
the cook, try a different liquid when you wrap it. Beer, apple juice, and broth
are common, but you can mix it up with some ginger ale, pineapple juice, apple cider vinegar, or
get even more creative! If you are cooking for a pickier crowd, sauces may be a
better option to add flavor. If you trust the smoke to flavor your meat, then
each person can add whatever sauce in whatever amount they want to suit their
taste.Pulled pork is an American household favorite. Great for sandwiches or comfort dishes, this recipe is perfect for the Pit Barrel®.
From pitbarrelcooker.com
Reviews 5
Total Time 5 hours 20 minutes
Cuisine Meat
Calories 425 per serving
From pitbarrelcooker.com
Reviews 5
Total Time 5 hours 20 minutes
Cuisine Meat
Calories 425 per serving
- Shred or pull the pork apart with a pair of large forks or by hand, discarding any noticeable pieces of fat. Season the pulled pork lightly with Beef & Game Pit Rub and add some of the wrapping juice (skimmed of fat) to keep the meat moist.
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It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.
When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."
On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."
Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.
Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.
When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.
Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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Total Time 25 minutes0S
Calories 265 calories per serving
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The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.
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