Oven Kalua Pig Sweet Potatoes Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
• Bake in the preheated oven until heated through and bubbling, about 30 minutes.

Steps:

• Preheat your oven to 325°F. Score the fat of the port butt into 1 inch squares and rub with Hawaiian or plain salt. Sprinkle Bar-B-Q Smoke Liquid over all sides of the meat and into the fat. Wrap securely in tin foil and bake in oven for at least 4 hours. Shred the meat off the bones as they do for kalua pig. Add sweet potatoes for the last 1 and 1/2 hours.

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove over medium heat. Add the butter and brown sugar; cook and stir about 5 minutes until the sugar begins to caramelize. The sugar will be foamy at first, then the foam will subside and the sugar will begin to caramelize; cook until the color darkens slightly. Carefully stir in the coffee liqueur, then return the potatoes to the pot. Stir in the raisins and toasted pecans until the potatoes are slightly mashed and everything is well mixed.

Steps:

• -------OvenMethod-------------.
• Place Boston Butt in a roasting pan.
• Combine salt and Liquid Smoke and spread all over roast.
• Pour the water in the pan.
• Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
• Shred meat and serve.
• ---------CrockpotMethod------------.
• Place roast in crockpot.
• Mix salt and Liquid Smoke and spread over roast.
• Pour in water and cook on low heat for 8-10 hours.
• Shredd meat and enjoy.
• Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.