Luau Pork Chops Recipes

Steps:

• Lightly salt and pepper each side of the pork chops.
• Melt the butter in a large skillet. Add the onion and peppers and and press the garlic into the pan (or mince it if you don't have a garlic press); saute about 2 minutes.
• Add the olive oil and allow it to heat up, then brown the chops, about 5 minutes on each side.
• While the pork chops are browning, drain the pineapple tidbits (reserving the juice!) and add them to the skillet, stirring until starting to brown slightly.
• When the chops have been browned on both sides, add the pineapple juice and chicken broth.
• Bring to a boil, then reduce to a simmer and cover.
• Allow to simmer gently for 15 minutes.
• Whisk 1 T cornstarch into 1/4 c cold water, then slowly stir into the chops. Cook 5 minutes or until thickened.

Steps:

• 1. Heat the vegetable oil in a large skillet over medim-high heat. Add onion and bell peppers and cook until the onion is clear. Remove from skillet.
• 2. Mix flour, slat and pepper in a plastic bag. Add the pork chops; shake to coat. Brown pork chops in skillet.
• 3. Place a pineapple slice on top of each pork chops. Sprinkle with the onion and peppers.
• 4. Combine the vinegar, BBQ sauce & pineapple juice to make a sauce. Pour over the pork chops. Simmer 45 minutes.

Steps:

• CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
• PUT the pork in a large slow cooker (at least 6 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger. Place the whole banana on top of the meat.
• COVER and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
• DISCARD the banana. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.
• To serve the barbecue later, Cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
• To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
• Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.