This year’s 4th of July was pretty cool. We recently joined the local country club for the use of the pool during the summer, and we found out that we were among the last to join the rest of our neighbors. Apparently, everyone already joined and forgot to tell us and the scooter gang. But they couldn’t keep us out forever.


Once members, we learned that they really know how to celebrate things. For the fourth, they opened up the 18th hole of the golf course to host a big bash, complete with food trucks, bounce houses, water slides, music, and LOTS of space to run around.


The afternoon started out pretty hot, but I don’t think those on the waterslides cared all that much.


And an example of maximizing the terrain is the box-sledding down the golf course obstacles.


Not shown is the fabulous food, but as the night wore down, we moved our camp to the center of the fairway for the fireworks.


One more detail, is that we were so close to the fireworks, that we had to lay down in order to look straight up to watch them.


This party definitely got the scooter gang seal of approval.


Following this celebration, Mr. Scooter Gang helped me with a very special batch of salami, currently curing. This is certainly worth its own post, so I won’t go into detail.


But what I will say, is that we didn’t use all of the pork shoulder that we had for the salami. So the question is what do you do with a bone-in pork shoulder? We thought of making Cuban Pig, Bo Ssam, Braised Pork and Carnitas. I do believe we have posted about all of these before, and certainly none of those are bad choices. 


But, we decided to make Kailua Pig. Seriously, how can one cut of meat be so versatile and make such consistently great dishes. I think if we had to go with only one cut for the rest of our lives, we would make it the pork shoulder.

Now, what’s great about Kailua Pig is the simplicity. It actually only has two ingredients. Salt and garlic. we make a couple of slits and fill with garlic, and then coat the outside with coarse sea salt. Thats all. With the miracle of the instantpot, we set it to cook for 90 mins, which is actually more like 140 mins with the time to pressurize and depressurize, but what comes out is unimaginable.


We went to pick it up by the bone, and all the meat slid right off of it. Yielding me a completely clean shoulder bone.

Now with those golden (both literally and figuratively) juices, we make the cabbage. Just quarter a cabbage and place it in the instapot for 3 mins (again, about 20 mins total).


The cabbage tastes just as wonderful as the pork, and they both lose there integrity the moment your fork pierces it.

I think our pig is ready for a luau.


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