Kiawe Smoke - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor.
Kiawe Liquid Smoke is used in Hawaii to make Kalua Pork (Hawaiian Shredded Pork). This liquid smoke will give your dish a smoky flavor without actually going through the hassle of smoking your meats. Make kalua pork sliders, kalua pork & cabbage, kalua pork nachos, kalua pork tacos. Onolicious dishes.
May also use kiawe liquid smoke as an ingredient to make home made barbecue sauce.
"For J's" Kalua Pork
(Hawaiian Shredded Pork)
5 to 5 1/2 lb. pork butt
1 1/2 Tbsp. “For J’s” Sea Salt (any flavor)
3-4 cloves garlic (finely chopped)
6 Tbsp “For J’s” Kiawe Liquid Smoke
2 Tbsp. Whisky
1/2 c. water
7 ti leaves (optional)
Line crock-pot with ti leaves (optional)
Pour in 1/2 cup water.
Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot.
Pour liquid smoke and whisky over pork and cover with more ti leaves.
Cook in crock-pot for 8-10 hours.
When done, transfer pork to another pot or platter.
Shred pork and mix in just enough broth from crock-pot to moisten meat.
Add more salt if needed.
Kiawe Smoke Sea Salt - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor. This is especially good on steak, pork, poultry, or seafood, as well as soups and chowders. Our favorite is on fresh salmon baked or grilled. For steak lovers, our Grilled Paniolo Steak recipe will surely make you famous.