Pork Two Ways
Kickshaws Food Truck Lawai, Kauai Hawaii
8 lb. pork shoulder
2 T. salt
1 tsp. black pepper
1 T. dried oregano
1 T. ground cumin
1 onion, cut in wedges
8 cloves garlic, smashed
3 T. lime juice
1 ¼ c. orange juice
12 oz. can Coca Cola
3 bay leaves
Preheat oven to 350 degrees F. Rinse and dry pork with paper towel. Place all ingredients in 6 quart Dutch oven. Cover and bake for 6 hours (until the meat falls apart). Remove pork from liquid and retain liquid. Cool pork slightly and shred meat with two forks, discarding fat and connective tissue. (Cut large meat chunks into 2” pieces.) May refrigerate or freeze pork at this point. May also freeze reserved cooking liquid, strained.
To serve, transfer pork to baking sheet lightly sprayed with cooking spray. Pour 1 ½ c. of cooking liquid over the pork to season. Broil for 5 – 10 minutes on high until meat is golden brown and crispy on the edges. Serve over sous vide pork tenderloin slices and roasted pineapple with barbecue sauce.1 ¼ c. ketchup
1 c. light brown sugar
¼ c. molasses
¼ c. cider vinegar
¼ c. passion fruit juice
1 T. Worcestershire sauce
2 ½ tsp. ground mustard
1 T. gochujang paste (medium heat)
½ tsp. garlic powder
1 ½ tsp. coarse salt
1 tsp. freshly ground black pepper
Roasted Pineapple
1 large pineapple, peeled and cored but left whole
2 T. lime juice
1/4 cup turbinado sugar
2 teaspoons coarse salt
1/2 teaspoon chili powder
Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
Serve warm or at room temperature.
3 lbs. pork tenderloin
3 T. barbecue sauce
Prepare the tenderloins for sous vide cooking. Fit two smaller ones in the bottom of a sealable plastic freezer bag and largest one in the bottom of a second bag. Add 1 ½ T. of barbecue sauce to each bag. Expel air from bag by immersing bag in water up to seal and then sealing bag. Place in sous vide water bath set to 139 degrees F. and cook for two hours. Remove from bath and slice 3/8” thick.