Close your eyes and listen to the gentle sounds of the surf in the background as Michael Mohica whispers in your ear, “our kalua pig is just as you would find it in someone’s backyard, cooked for 12 to18 hours, seasoned only with salt and pepper. It’s the smokiness and steam that keeps it moist and flavorful; it falls off the bone.” Michael, you had us at “slow cooked”.
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