This recipes combines 2 of my favorites. Kolaches. Kahlua Pork. I feel like there is nothing I can say to make this recipe any better than it already is, than, please. Add these ingredients to your menu STAT.
3-4 lb. pork shoulder or rump roast
2 tbsp. kosher or Hawaiian salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Rub salt, garlic and cumin generously over the pork roast. Place in your crock-pot on low for 12-16 hours.
Low and slow! 16 hours is best, but in a pinch 12 will do. And if you have an INSTANT POT, I cook mine for 55 minutes, and then shred. BUT I do prefer the crock pot for this meat recipe.
Remove the roast and shred in a separate bowl, keeping the juices for seasoning as needed. Taste your pork, and if you need a little more flavor, add some of the salty juices a tablespoon at a time. Don’t over season
your pork. Set aside.
1/2 cup warm water
2 1/2 tsp. instant yeast
1 cup scalded milk
1 cube soft butter
1/2 cup sugar
Pinch of salt
4-5 cups all purpose flour
Preheat your oven to 400 degrees.
In a small sauce pan, prepare your milk. Place 1 1/4 cup milk, and turn on to medium heat. Let the milk begin to simmer, and bring to a boil. Remove the milk from the heat and set aside to cool. The milk will measure close to 1 cup when done.
Meanwhile, proof the yeast in the warm water. Add 1 tsp. sugar to make the process go a bit faster. Once the yeast has bubbled, add the butter, 1/2 cup sugar and eggs. Then add the cooled milk, and 3-4 cups of flour. Turn on your mixer, and begin to bring the dough together. Add a bit more of flour, until the dough begins to come off the side of the bowl while mixing. Continue mixing for 3-4 minutes on medium speed. Remove the dough and place in a lightly greased bowl. Cover and let rise until doubled in size, about 1-2 hours.
Let’s assemble the Kolaches. Shred the pork, then add 1/2 bottle of the bbq sauce.
And I like to use the Sweet Baby Ray’s Hawaiian BBQ sauce.
Divide the dough in half, then half again, you should end up with 20 equal sized pieces of dough.
Press a round of dough into your hand, pressing from the middle of the dough ball to the outside, pressing flat.
Add 1/4 cup of the shredded saucy meat mixture in the middle.
Then take the dough and cover the meat, pressing the dough together.
Then shape the dough and meat mixture gently into a ball.
Place the finished balls on a parchment lined baking sheet. Then do a light egg wash on top.
Then I topped the egg wash with some Badia complete seasoning, kosher salt and Parmesan cheese. Bake for 30-35 minutes, until golden brown and bread is fully cooked.
Remove from the oven and cool slightly. Serve with Hawaiian Mac Salad.