Hawaiian Pulled Pork Food

SLOW COOKER DINNERS: HAWAIIAN LUAU PULLED PORK TACOS

Steps:

• Place pork shoulder in slow cooker. Pour sauce over pork (no need to add water), cover, and cook on low for 7-8 hours. Remove pork to a medium bowl and shred using two forks. Return pulled pork to slow cooker and continue to cook on low for another 30 minutes to allow pork to soak up sauce.
• Heat tortillas a bit so they are warm and pliable. You can do this in the oven wrapped in foil or in microwave (wrapped in a damp paper towel), or here's my favorite method: heat a cast iron skillet or other heavy-bottom nonstick skillet over medium-high heat. Cook tortilla on each side for about 30 seconds until tortillas puff and char a bit.
• Top each tortilla with pulled pork, pineapple habanero salsa, tangy cabbage slaw, and a sprinkle of cilantro and queso fresco. Eat immediately.

HAWAIIAN PULLED PORK

Steps:

• Set the Instant Pot in the sauté setting and add 1 tablespoon of avocado oil. Add the pork. sauté for 4 minutes or until golden brown on the outside. This may be done in batches.
• Add the chicken stock, the pineapple juice, soy sauce, ketchup, tomato paste, brown sugar, garlic, ginger and paprika.
• Close the lid and the vent and set on high pressure. Cook for 30 minutes. Let steam naturally release and open the lid.
• Remove the pork and place in a baking dish. With the help of 2 forks shred the pork.
• Set the Instant Pot on sauté and cook, stirring until the sauce has reduced and thickened. For thicker sauce dissolve the cornstarch in water to form a slurry. Add to the sauce and continue to stir.
• Add the pineapple chunks into the remaining sauce.
• Add sauce to the shredded pork 1/4 cup at a time until you get the consistency desired. Top with pineapple or serve on the side.
• Serve with the remaining sauce.

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.

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 PULLED PORK

Steps:

• Put the roast in the crock pot.
• Pour the sauce over it.
• Cook on LOW for 8 hours or on HIGH for 4 hours.

BEST-EVER KALUA PORK (MY HAWAIIAN FAMILY'S RECIPE!)

Steps:

• to 325 degrees F, ensuring a rack is positioned in the center of the oven.
• Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt & 1 tablespoon of the liquid smoke, using your hands to rub the salt & liquid smoke all over the surface of the pork. Arranged the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork. Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly & do your best to completely encase the pork in the banana leaf.

SLOW COOKER HAWAIIAN BBQ PULLED PORK RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Take 2 tablespoons of brown sugar and rub on all sides of the roast; set roast in slow cooker.
• In a medium bowl, mix together brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. Pour of roast in slow cooker. Cook on low for 8-10 hours or high for 5-6 hours.
• Using two forks, shred roast (it should literally fall apart). Scoop shredded pork onto individual rolls, top with a pineapple ring, and serve.

HAWAIIAN PULLED PORK SLOW COOKER RECIPE

Steps:

• Carefully remove the layer of skin and fat that is on top of the pork shoulder using a sharp knife.
• Sprinkle the pork with the paprika, salt, and black pepper, and rub in on all sides.
• Place the pork into a bowl and add the tomato paste, chilli sauce, crushed pineapple and juice, light soy sauce, teriyaki sauce, sugar, garlic and ginger. Mix everything together well with your hands and leave to marinade for a minimum 2 hours. 12 hours, or overnight would be best!
• When you are ready to cook the pork, (bearing in mind this takes a minimum of 8 hours in the slow cooker!), turn your slow cooker onto high and add the onion and carrot to support the pork. Add the pork and all the marinade. After 1 hour, turn the slow cooker down to low and leave for at least 8 hours. Up to 12-18 hours isn't going to hurt it!
• When ready to serve, gently pull the pork into strips with a couple of forks.
• Serve piled into soft bread rolls.

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.
• Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
• 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.

SLOW COOKER HAWAIIAN PULLED PORK

Steps:

• To a large bowl, add the teriyaki, brown sugar, pineapple juice, onion, and stir to combine. Reserve the pineapple rings in the ridge.
• To a 8-quart slow cooker, add the pork shoulder, and evenly drizzle the teriyaki mixture over the pork.
• Cover the slow cooker with the lid, and slow cook on low for 7 to 8 hours, or until pork is done.* (See Notes)
• Remove the pork, and using two forks, carefully pull the meat into shreds.
• Optionally, at this point, you can place the pork under the broiler briefly in order to get some crispy bits.
• Whether you're broiling it or not, then discard half the liquid from the slow cooker, and place the shredded pork back in the slow cooker, and toss it around so it absorbs the remaining juice; set aside.
• To a dry skillet, add the reserved pineapple slices, and brown all of them on both sides, normally a couple minutes on each side is all it takes.
• Slice your buns, place the pulled pork inside, top with a browned pineapple slice, optional red cabbage, and serve. Extra pulled pork will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

HAWAIIAN PULLED PORK SLIDERS

Steps:

• If you have leftover pulled pork in the fridge, you can skip slow cooking the pork and jump right to making the sliders.

SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES

Steps:

• For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
• Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
• For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Serve the pulled pork on Hawaiian buns topped with slaw.