Casserole Queens: Tiki Party!!!

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Pork butt in banana leaves! Mango salsa! Mai tais! It must be a Casserole Queens tiki party.

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Kalua Pork
4 to 5 pound boneless pork butt
3 tablespoons kosher salt
2 tablespoons liquid smoke
2 or 3 banana leaves, depending on size. You can find them in the frozen food aisle.

Preheat oven to 350 degrees.
Use the tip of a small sharp knife to cut 1 inch slits all around the pork butt. Rub the salt and liquid smoke all over the meat.
Set pork aside at room temp while you prepare the banana leaves.

If banana leaves are frozen let them thaw first. Next, rinse them under running water to remove any soil. Use scissors to cut the tough fibrous spine from the leaves. Fill a large bowl with boiling water and submerge the leaves for about 15 minutes to soften. When ready to wrap pork be very careful as the leaves split easily.

Lay out a large piece of heavy-duty aluminum foil and place two banana leaves on top. Overlap the leaves by 2-3 inches. Place pork on leaves and wrap them around the meat. Cover with remaining leaves in the opposite direction until pork is completely wrapped. Now wrap the foil around the pork to make a watertight seal.
Put the Kalua pork in a roasting pan and fill with two inches of water. Cover pan tightly with foil and roast at 350 degrees. After 1 hour lower the temperature to 325 degrees and roast for 3 – 4 more hours or till tender. Unwrap the pork and let rest for 15 minutes before shredding. Re-season with salt if necessary.

Serve on Hawaiian rolls topped with Mango Salsa!

Mango Salsa
4 mango, peeled and diced small
2 cup English cucumber, diced small
1 jalapeno, stemmed and seeded, finely chopped
1 cup red onion, diced small
juice of one lime
1 cup roughly chopped cilantro leaves
salt and pepper

Combine mango, cucumber, jalapeno, onion, lime juice and cilantro leaves and mix well. Season with salt and fresh cracked black pepper to taste.

Yields about 6 cups

Mai Tais
2 ounces dark rum
2 ounces slight rum
1 ounce Curacao
1 ounce fresh lime juice
1 tablespoon Grenadine
1 tablespoon Orgeat or almond syrup
pineapple for garnish

Combine all ingredients with cracked ice in a cocktail shaker and shake like there’s no tomorrow. Strain into a chilled tumbler or highball glass filled with crushed ice. Garnish with a pineapple spear, tiny paper umbrella, orchid, etc….Have fun!

Serves 1

source

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