Have a Hawaiian summer party for your guests, and as treats cook hawaiian burgers with Kaloua pork. it traditional island meat cooking method which is that pork (usually a shoulder blade on a bone) wrapped in banana leaves and for a long time languish in an earthen stove. You don’t have to dig a hole in your yard, if you use this recipe. Similar environment for cooking meat can be created by putting wrapped in banana leaves and foil pork in a cast iron cauldron and putting it in spherical grill filled with coals. Ready meat will be literally break up into fibers. Shred it and in place with Cole Slow Cabbage Salad Make Filling For Delicious бургеров. 
Time: 10 час. 45 minutes Complexity: easy Servings: 10 – 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pork
- 1 pork shoulder on a bone weighing 4.5 kg.
- 1 pack weighing 450 gr. frozen banana leaves defrost
- 2 packs of 12 Hawaiian sweet buns, or potato rolls buns cut horizontally in half
- Special equipment: cast iron cauldron with a volume of 8-10 liters. with a cast iron lid; starter for coals; spherical charcoal grill molds with a lid; hawaiian decorated toothpicks
Cole Slow
- 450 gr shredded mix for cabbage salad
- 1/4 Art. rice vinegar
- 2 fresno chillies, peeled and chopped
- 2 medium mangoes, diced into small cubes (approximately 1 Art.)
- 2 medium bunches of green onions, only white and light green parts cut
- 1 pineapple, cut into small cubes (about 2 tablespoons)
Recipes with similar ingredients: pork, pork shoulder, cabbage white, fresno pepper, mango, Pineapple, hamburger buns
Recipe preparation:
- Pork: sprinkle pork shoulder with salt and black pepper. Put the pork in the middle of the banana leaf and wrap. Turn the meat a quarter of a turn and wrap it with another sheet. Repeat with the remaining leaves. Wrap twice foil, completely sealing the inside of the meat inside. Cover the bottom cast iron cauldron with a volume of 8-10 liters. wet paper towel. Put the pork on a paper towel and cover.
- Fill the charcoal starter to the top with coals and light them. how as soon as the coals begin to become covered with ash, carefully put the starter on a heat-resistant surface. Remove the top charcoal grill grill (you do not need it). Put the cauldron in the middle of the bottom grill grates. Pour cold coals around the cauldron, and on top sprinkle with charcoal from the starter.
- Using a pair of metal tongs, place the hot coals so that so that they are on the lid of the cauldron and around the entire pan (in depending on the size of your grill, you may need another hot coal starter). Do not cover the grill for 10-15 minutes, so that all the coals are kindled. Then cover and close the bottom and upper vents by approximately 90%. Cook pork making sure the grill is hot about 120 ° C, about 10 hours. Add more if necessary coals to maintain temperature.
- Cole Slow: meanwhile, mix the salad mixture with rice vinegar, chili, mango, green onion, pineapple and 1 tsp. salt. Cover and refrigerate while pork is cooked, at least 2 hours. Salad can also be prepared the day before.
- Carefully remove the cauldron from the grill. Remove the cap and scissors cut the foil crosswise with the banana leaves. Chop the meat with two forks, salt, pepper and mix, to mix meat with juices.
- Put the pork and cabbage salad between the two halves buns and sandwiches with toothpicks.
