Monday, August 15, 2016

Mini Luau Dinner


I have been craving some Hawaiian pork, and this recipe helped me satisfy that craving in a very low-key way.

Slow-Cooker Hawaiian Pork Rice Bowls


3 lbs. boneless pork shoulder roast
2 teaspoons liquid smoke
1 tablespoon coarse sea salt
3 cups fresh stir-fry vegetable mixture
1/4 cup teriyaki sauce
6 cups cooked white rice
1 cup chopped fresh pineapple
1/3 cup sliced green onion


Spray 5- to 6-quart slow cooker with cooking spray. Place pork in slow cooker; drizzle liquid smoke on top of pork, and sprinkle with coarse sea salt. Cover and cook on low heat setting 7 to 8 hours.

Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage. Strain juices in slow cooker, and add 3/4 cup of strained juices to the shredded pork. Cover and keep warm.

Meanwhile, in 10-inch nonstick skillet, heat 1/ cup water and the vegetable mixture over medium-high heat. Cover and steam 5 minutes; add teriyaki sauce, and continue cooking uncovered about 2 minutes or until tender-crisp.

Divide rice among 6 serving bowls; top each with 3/4 cup shredded pork, teriyaki vegetables, pineapple, and green onion. Serve with additional teriyaki sauce, if desired. Any remaining pork can be refrigerated for another use.

Source: Pillsbury. You can find it here.

If you want to add another taste of the tropics, try some dragon fruit! I had never had any before, but I bought some on an impulse buy the other day and it was fantastic. I would describe the taste and texture as a lot like kiwi fruit. Cut the fruit in half and eat the white fruit out of each half with a spoon.


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