Hawaiian Pork Grill Foil Pack Recipes

Steps:

• Heat grill to medium heat.
• Combine rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top evenly with remaining ingredients.
• Fold foil to make 4 packets.
• Grill 15 min. or until meat is done and rice is tender. Cut slits in foil to release steam before opening packets.

Steps:

• Toss pork shoulder pieces with all remaining ingredients except barbecue sauce in large bowl. Refrigerate 1 hour to marinate.
• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350°F.
• Drain marinated meat, reserving marinade; spoon meat onto large sheet of heavy-duty foil sprayed with cooking spray. Pour marinade through strainer into bowl; spoon strained solids over marinated meat. Wrap foil around meat mixture to make packet. Refrigerate strained marinade for later use.
• Place foil packet on grill grate over unlit area; cover. Grill 2-1/2 to 3 hours or until meat is tender, monitoring for consistent grill temperature.
• Remove foil packet from grill. Cut slits in foil to release steam before opening packet. Cool meat mixture slightly.
• Meanwhile, pour reserved marinade into large saucepan. Add barbecue sauce; mix well. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 10 to 15 min. or until barbecue sauce mixture is slightly thickened, stirring frequently.
• Shred pork pieces using 2 forks. Add to barbecue sauce mixture; mix lightly.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Tear 3 large sheets of aluminum foil.
• Whisk barbecue sauce, ketchup, brown sugar, soy sauce, canola oil, chili powder, black pepper, Cajun seasoning, and Italian seasoning together in a large bowl. Dip a pork chop into the sauce until both sides are coated, then place on the center of a piece of foil. Repeat with remaining pork chops.
• Add potatoes and broccoli to the remaining sauce and toss until coated. Scoop equal amounts of the veggie mixture onto each pork chop. Fold the foil into packets and place on a large baking sheet.
• Bake in the preheated oven until chops are no longer pink in the center and veggies are tender, 30 to 35 minutes.

Steps:

• Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
• Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.