Luau Pork Chops Recipes

Steps:

• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. , In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 5-7 minutes. Remove and keep warm., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork and, if desired, rice.

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:

• 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:

• Place a large sheet of heavy duty foil in a baking pan.
• Put roast on top and sprinkle with remaining ingredients.
• Seal very tightly. You might want to wrap it a second time.
• Turn on oven to 300°(convection)or 325°(conventional).
• Place pan on lower rack of oven and bake for 3 to 4 hours. Meat should fall apart and be very tender and juicy.
• To serve, shred the pork and mound on a platter and garnish.

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.