Kahlúa Pig
Using a smoked beer, such as a rauchbier or smoked porter , or other brew, to beer braise a banana leaf wrapped pork butt, making a modernized Hawaiian luau staple.
| Servings | Prep Time |
| 6 – 8guest | 10minute |
| Cook Time |
| 8 – 10 hour |
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Ingredients
- 4 – 6each leaves, ti or banana,available at Asian or Hispanic markets either in fresh or frozen form
- 2tablespoon oil, olive
- 6 pound pork shoulder | butt, bone in
- 2tablespoon salt, Hawaiian Black lava
- 22 – 24ounce smoked beer,such as Hair of the Dog Adam, Smoked Beer or Rauchbier
Instructions
- Preheat the oven to 225°F | 107°C. Using a 12-quart stock pot, Dutch oven or slow cooker (Crock-Pot), coat the bottom and sides with a thin layer of olive oil. Next, arrange the banana leaves in a bed overlapping each other, and then center the piece of pork on top. Season the pork with the salt, and wrap the leaves to cover. Pour the smoked beer into the pot and seal tightly with aluminum foil. Top with the lid to keep all the liquid in the pan. Place the pan in the center of the oven and roast for 8 – 10 hours (or turn on the slow cooker and cook on high for 6 – 8 hours).
- The finished meat should fall apart to the touch, but still be able to hold its shape. Remove the pork (and leaves) from the cooking pot and set onto a serving dish, rewrapping it with the aluminum foil to keep warm. Place the cooking pot back on the stove over high heat and reduce the beer/drippings to a medium-thick syrup, about 6 – 10 minutes. While the drippings cook down, unwrap the pork. Then, using two forks, flake out the meat into medium-sized shreds | chunks. Pour the reduced liquid over the top and toss to evenly combine over the meat. Keep the meat warm until ready to serve.
Recipe Notes
Serve this Kahlúa Pig with:
- Hawaiian-Style Teriyaki Beef Short Ribs
- Macaroni Salad
- Aloha Beer Cocktails: