Kalua Turkey Recipes

KALUA TURKEY

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Have at hand a roasting pan with rack that fits inside
• 3 Use all of the salt to rub the exterior of the bird, its cavity and gently under the skin as much as possible
• 4 Then pour all of the liquid smoke seasoning outside and inside the bird, rubbing it into the skin to spread it evenly
• 5 Place the turkey on the rack in the roasting pan; cover tightly with aluminum foil
• 6 Roast for 4 1/2 to 5 hours, until much of the skin is lightly browned and a thermometer inserted into the thigh (but not touching the bone) registers 165 degrees
• 7 The turkey should be falling off the bone
• 8 Uncover, and let the turkey rest for about 30 minutes
• 9 Meanwhile, strain the pan juices into a small saucepan
• 10 Add water (to dilute) or a little liquid smoke seasoning (to intensify the flavor) as needed
• 11 Bring to a boil over medium-high heat and cook for about 5 minutes, then reduce the heat to low and keep warm; its consistency will be thin
• 12 Discard all the skin and remove the bones from the turkey, reserving the bones for another use, if desired
• 13 Transfer the meat to a separate large pan or casserole dish or platter
• 14 Use two forks or your clean hands to shred the turkey to the consistency of pulled pork
• 15 Before serving, pour the heated pan juices over the turkey and toss lightly to coat
• 16 Serve warm

SAM CHOY'S OVEN-ROASTED KALUA PIG

Steps:

• Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
• Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
• Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

KALUA TURKEY

Steps:

• Place turkey in crockpot and cover half-way with water.
• Add seasonings then cook until tender and falling off the bone.
• Remove meat from bones and place meat in crock pot with cabbage.
• Simmer in crockpot for 4 hours.

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.