Saturday, January 23, 2016

Hawaiian Pork in the Crockpot

At this time of year, in the northern Midwest, who wouldn't want to go to Hawaii for a week or two. If you can't go, then at least cook as if you were already there. This dish won't let the snow spoil your sunshine.  The best thing about crockpot cooking is that it lets you get out and enjoy the day even if just for a walk in the calm quiet woods or nearby park. If you like the snow and are more ambitious, cross country skiing is always a fun way to spend a wintry Saturday. In any case, walking or skiing or just staying in, let the crockpot do the cooking.

It was about noon when I started this dish in my skillet by searing a nice plump pork butt in olive oil and a bit of coconut oil along with chopped onion and crushed pineapple. To that I added 2-3 tbs of fresh squeezed lime juice, 1/2 tsp garlic powder, 1/2 tsp of ginger powder, 3-4 tbs of molasses, fresh dried herbs: rosemary, mint and oregano a dash of sea salt. Once  the bubbling liquid started to caramelize around the pork, I turned it all into the crockpot (warmed up and now 'hot' on high setting). Lastly, to the crockpot, I poured 1/2 cup lightly salted beef broth, locked down the cover, turned the setting to low and went outside to play in the snow.

Choose any side dish you like: potatoes, pierogi, rice or any vegetable.

~Tutti a Tavola!

*Depending on the weight of the pork butt, adjust your ingredients. For a larger portion/cut, use the greater amount of tbs.

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