My second attempt at kalua pork turned out light years different than the first. The meat fell off the bone when I poked it with a fork. Just as it should. The pork was so moist and tender. I transferred it to a casserole dish and easily shredded the meat with two forks.
I beamed with joy.
I made a mental note to put this recipe on regular rotation. I love it because the recipe calls for few ingredients and requires little prep. Within a few minutes, I can stick the prepared pork in the oven and forget about it for 4 hours. The oven does all of the work.
Oh, and the smell. The scent of slowly cooking pork pervaded my entire kitchen and adjoining living room.
It's so delicious that I had to resist the urge to sneak a peek.
It's a good think that I let it be because the result is salty pork goodness. Enough for many meals for a couple of two. We enjoy ours with King's Hawaiian sweet rolls.
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