The Seahawks had 6 of their players make the trip from Sea-Tac to Honolulu to play in the 2013 Pro Bowl this past year; Marshawn Lynch #24, Russell Okung #76, Earl Thomas #29, Leon Washington #33, Russell Wilson #3, and a homecoming for Max Unger #60. I personally felt Wilson was robbed of the MVP honors. He scored 3 touchdowns in the game.
My prediction for Seahawks to make the 2014 Pro Bowl (of course they will be unavailable for the game because we will be playing in the SuperBowl) are Russell Wilson, Marshawn Lynch, Russell Okung, Golden Tate #81, Earl Thomas, Richard Sherman #25, Kam Chancellor #31, and Bobby Wagner #54.
A trip to Hawaii is not complete without eating some Kalua pig. “Kalua” is a traditional cooking method by using an “imu”, which is essentially an underground oven. A whole pig is rubbed with salt, covered in Ti leaves, and then placed into a pit lined with hot rocks. The pig is then covered with soil and left alone to cook for several hours. The end result is an amazing succulent feast. Especially when paired with a Big Wave Golden Ale from Kona Brewing Company.
Not everybody has an imu at their disposal or the need to cook a whole hog. So, I have developed this Kalua pork recipe to duplicate the results of using an imu as your cooking vessel. This pork would make a great feast for tailgating or throwing a party. It must be prepared the day prior due to the length of time the pig has to cook on the grill I hope you enjoy it, mahalo!
- 6 to 7 pound pork butt (shoulder bone-in, usually under $2 a pound)
- Hawaiian Salt/Kosher Salt/Sea Salt
- 1 Package of Banana leaves (You can find it at any Asian store and are frozen .99 cents a pack)
- Butcher’s twine or string
- Apple Wood or Mesquite
- Insulated rubber gloves
- Foil pans
- Trim up the pork of any excess fat and cut a cross-hatch pattern on the fat side.
- Thoroughly rub the pork on all sides with the salt.
- Rinse the banana leaves and make a “T”with the leaves.
- Place the pork in the middle of the “T”.
- Wrap the pork up like a present and tie off with the twine.
- Place a foil drip pan with water in the grill.
- Heat the grill to approximately 250 degrees and throw some wood chips on for smoke.
- Place the pork on a grill.
- Throw some more wood chips on the grill each hour for the first 2 hours.
- Make sure the foil drip pan always has some liquid in it.
- Cook the pork for approximately 6.5 hours or until it reaches an internal temp of 190 degrees.
- Remove the pork from the grill and unwrap it. Let it rest for 30 minutes.
- Use your insulated gloves and “pull” the pork. Throw away any of the connective tissue.
- Place the pork in a tin foil pan and save for game day.
- Re-heat it on the grill before the game and enjoy!