Crock Pot Hawaiian Pork Food

HAWAIIAN STYLE SLOW COOKER KALUA PORK

Steps:

• Rinse and pat the pork shoulder dry with paper towel, do not trim off excess fat and place in the slow cooker.
• Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.
• Place the lid of the slow cooker on and set the time for eight to twelve hours on LOW.
• Check at about eight hours for doneness. If not done let go the full 12 hours, checking every hour.
• If you have used banana leaves you can remove them before shredding the pork.
• Remove around 2 cups of liquid (500ml) and set aside. This should be most of the cooking liquid removed. Shred the pork with forks and then add some of the liquid back in to keep the pork from drying out. You might not add all the liquid back in, save it for storing the pork if there are leftovers.
• The pork should be kept warm-hot in the liquid before serving. You can place the banana leaves on a platter then serve the pork on top of them or use fresh banana leaves for serving. Do not eat the banana leaves.
• The pork saves well kept in an airtight container in the refrigerator or freezer, keep some of the cooking liquid with it. Thaw in refrigerator if frozen. It can be reheated on low in the slow cooker.

HAWAIIAN PULLED PORK SANDWICHES

Steps:

• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds.
• Hawaiian Sauce:
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

CROCK POT - HAWAIIAN PORK

Steps:

• In a skillet lightly brown pork pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.
• In same skillet cook onion and celery just until tender, but not browned.
• Add remaining ingredients and simmer about 1 minute. Pour sauce over pork pieces in crock pot.
• Turn crock pot on high for 1st hour and then to low for 3-4 hours.
• Note: If using optional green pepper, brown with onion and celery.
• Note: If you want sauce thicker, add 1 tablespoon of cornstarch during last 30 minutes.
• Great served over buttered rice!
• Enjoy!

HAWAIIAN PORK ROAST WITH PINEAPPLE

Steps:

• Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

KALUA PIG IN A SLOW COOKER

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

HAWAIIAN PORK STEAKS FOR THE CROCK POT!

Steps:

• Trim fat from steaks. In a large skillet, brown steaks on both sides in hot oil. Drain off fat. Transfer steaks to slow cooker.
• In a bowl, combine undrained pineapple, green pepper, brown sugar, tapioca, ketchup, soy sauce and dry mustard. Pour over steaks.
• Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours. Serve meat and sauce over hot rice.
• Enjoy!