Hawaiian Pulled Pork

Must be the snow that awakened us on Sunday that made me pull out the slow cooker to make something wonderfully tasty, and a reminder of warm places. I looked in my freezer and found a boneless pork roast and some short ribs. I defrosted them and seared them, then added them to the slow cooker.

I had 2 cups leftover of the soy glazed pork rib sauce in the freezer so I added that. I looked in the fridge and found 1/2 jar of spicy pepper jam and some Medjool dates. I cut up the dates (about 5 of them) and tossed them in. I found about 1/2 bottle of Island Teriyaki sauce and another bottle of another teriyaki to add. I don’t know if it’s the recession or the high cost of groceries but If I can use something instead of throwing it away, I’m now more earnest than ever about it.

I set the cooker for six hours. At about hour five I pulled the roast out, sliced it, and using 2 forks, shredded it. The ribs were falling off the bone, so I just made sure they were small shredded pieces. I added the meat back to the sauce and let cook for another 30 minutes or so.

This is one of those recipes that’s hard to nail down. If I make it again I’ll probably use whatever I have at that time. I think what I’m suggesting is, once again, cook with your feelings. Smell things. If they go together, dump them in. A crock pot, or slow cooker is a pretty forgiving cooking aid. It will take whatever you toss in and blend the flavors. If you stay in the same general spice arena you can’t go too wrong.

I served the shredded pork with rice with a sweet, tangy cole slaw. It was delicious and I’m sure a sign that George Clooney would win the Golden Globe award for his roll in the Hawaiian themed ‘Descendants’.

Comments

[Bonnie MacDougall]

That looks so good. And I have been wanting cole slaw. Share your recipe, please!

[Michele]

This sounds just delicious for a snowy Sunday.