I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Kalua Pork

6 to 8 lbs. boston butt pork roast
1 Tbsp. Kosher Salt
3 to 4 Tbsp. bottled liquid smoke
1 clove garlic, crushed (optional)

Mix salt, liquid smoke, and garlic. Rub over meat. Wrap meat tightly in foil. Pour 1 cup water mixed with 1 tsp. Liquid smoke in bottom of pan. Cover and bake in oven at 225 degrees overnight or at 325 degrees for six hours. Allow to cool. Shred meat with two forks, removing any fat and gristle. Serve warm with BBQ sauce and buns.

This easy and delicious pork is prepared for Luaus by wrapping the roast in banana and ti leaves and burying it in a pit of coals. Our cousin Elaine Smith fixed this for us when Deena and I were visiting her near Seattle (in the oven, not in a pit of coals).
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