A Taste of the Local Side

Today is the perfect day for blogging. I have cramps from hell and don't feel like doing a damn thing except sitting in this chair and drinking a big mug of hot Kona coffee! Until of course the clock turns to the right time and I can break out the TEQUILA! I've got my trusty assistant at my feet and I'm ready to roll.

The local side of Hawaii is VERY laid back. People here are very family oriented and love to relax. When families get together you can bet there will be a wide variety of local favorites like lau lau, lomi salmon, and poi. There is always ahi poke, which is one of my favorites, chunks of fresh ahi tuna tossed with Hawaiian salt and Maui onion among other flavors. The recipe I have for you today is for Kalua Pork. This is the pulled pork of Hawaii. Usually it is prepared by digging a hole in the ground, making a fire that dissipates and leaves the lava rocks BOILING hot! Add the pig and cover with banana leaves for hours and hours. This version is done in the slow cooker and is SUPER easy to do. Serve it up with any sides you want. This is great on a sandwich or turned into a weeknight quesadilla!

Slow Cooker. 6lb.Pork shoulder/butt. 1 1/2 T Liquid smoke. 1 3/4 T sea salt. fresh ginger/garlic optional

You can use a medium grain sea salt for this. You may add the following to it for more flavor, but not necessary: black pepper, chili pepper flakes, garlic powder, ground ginger

Place the pork in the slow cook with the fatty side up. Pour the liquid smoke and Hawaiian salt all over the top. Grate some fresh ginger and one clove of garlic over the top as well. Get in there with your hands and rub it all around. DO NOT ADD WATER. There is enough fat to baste the meat.

Put the cover on and set the crock pot to low. Leave the pork for 16 hours.

Once the time has passed, shred the meat, remove the bones, turn the cooker to warm and serve for dinner! This is really a delicious dish! Look at that tender meat!