Crockpot Kalua Pig

When my oldest daughter turned 2 we decided to throw her a luau to celebrate.  I am a planner, so I started months before trying to figure out just what to do for it.  During that time we attended a baby blessing (like a christening) for some dear friends of ours.  He is from Maui and she's from California.  So, needless to say there was a lot of really great food afterward.  Kalua Pig being one of them.  I knew that it would be the perfect meal for the birthday party... Easy and inexpensive to feed a crowd. 

Since that day, it has become a family favorite!  It freezes well too, so you can make a large roast and freeze portions for later.  Gives you the taste of Hawaii, without having to dig a pit and buy a whole pig.  Perfect  blend of salty and smoky on top of nutty brown rice, not much to look at but unbelievable flavor!

Kalua Pig

1 5-6 lb pork roast (bone in is best, adds flavor, but pork loin roast works too)
3 tbsp liquid smoke
Course sea salt
Water

Place the pork roast in the crockpot, coat generously with salt (I mean very generously).  Pour in the liquid smoke, and add enough water to just about cover the pork roast, leaving about 1/4 uncovered at the top.  Cook it on low for 10-12 hours.  Check on the meat after about 5 hours of cooking, it may need more salt, add the salt to the water, not directly to the roast.  Continue cooking and shred the meat, serve over rice.

Carnitas - Easy and Delicious

I'm finally back!  One month away and it is so good to be home, cooking and blogging again.  I didn't think I'd miss blogging as much as I did, so it is great to be back and in the middle of it all. 

I love tacos, every kind of taco...  well, with the exception of seafood and shellfish.  I've tried many different carnitas recipes and have always come up disappointed, that is, until now.  There are a couple of ingredients that made me question the end product but it comes together beautifully and is so balanced and delicious!  I used a 3 inch round cookie cutter to make mini tortillas in hopes that it might be more appealing to my girls and they LOVED them.  Topped with a little shredded cheese and fresh guacamole, you will be going back for seconds, and maybe thirds.

Carnitas
Serves 8
1/2 onion, peeled and coarsely chopped
1 1/2 cups water
6 cloves peeled garlic
1 tsp dried oregano
1 tsp freshly ground black pepper
pinch cumin
1/8 tsp ground cloves
1 tbsp sea salt
1 tbsp olive oil
4-5 lb Boneless pork shoulder or butt (cut into 4 inch chunks; fat on)
1/2 tsp sea salt
2 bay leaves
1 cup orange juice
2 tbsp sweetened condensed milk

In the jar of the blender, place the water, onion, garlic, oregano, black pepper, cumin, cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium high heat. Add the olive oil and once it has heated up, add the pork chunks and sprinkle the 1/2 teaspoon salt. Brown meat on all sides, stirring and flipping as it does for about 10 minutes.  

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Add the bay leaves and pour the orange juice and sweetened condensed milk, give it a good stir, let it come to a simmer, reduce the heat to low to medium-low and cover. Cook, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about 1 1/2 hours. Remove the lid, cook for another 4 to 5 minutes. Scoop the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos.

Next time you are hosting dinner with friends this one will be a hit, give it a try.  You'll love it!

Pulled Pork Sliders and Ciabatta Buns

I am so ready for summer... I thought if I made a meal that was reminiscent of summer it would help me get over the never ending feeling of "this winter is never going to end". Pulled pork is always a hit around here, and I had everything for coleslaw in the refrigerator, so this meal was meant to happen.

For the pork I use this recipe from Little Blue Boo.  It is always delicious and full of flavor.  I like to add the bbq sauce to the meat after shredding.  And a big bonus... it freezes so well!

The coleslaw recipe was one that I have combined a couple of favorites to make this perfect combo.

Cole Slaw
1/2 head of cabbage, sliced thin, or shredded
1-2 carrots shredded
1/2 cup mayonaise
1/4 cup sugar
1 tbsp apple cider vinegar
1/2 tsp celery seed
1 tsp chopped chives

combine the mayo, sugar, vinegar, celery seed, and chives in a large bowl.  Whisk until well combined.  Add in the cabbage and carrots, stir to combine then refrigerate until ready to use, at least 30 min.


I have tried so many different recipes for hamburger buns, and was just about to give up when I came across this roll recipe.  We gave it a try and it has become our favorite go to recipe for buns.  They are simply wonderful, and incredibly easy!

Ciabatta Buns
1 1/2 cups very warm tap water

1 tsp instant dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
3 1/2 cups all purpose flour

In a stand mixer, add water, yeast, sugar, salt and olive oil.  Stir to combine.  Add the flour.  Mix on low for 7-10 min.  Dough will be sticky.  Place dough in a large, lightly greased bowl and place in a warm, draft free place.  Cover with plastic wrap or a clean, dry kitchen towel.

When the dough has doubled in size, gently punch it down and divide the dough into 8 equal pieces for regular size buns, and 21 equal pieces for sliders.  Place on a greased cookie sheet and cover with the towel again.  Let buns raise for about 30 minutes or until double in size.

Preheat the oven to 400.

Bake for about 20 minutes or until the rolls are golden brown and sound hollow when tapped.  Transfer to a wire rack and cool.

Crockpot Cranberry Pork Roast

I cannot say enough good about this meal. It was just delicious! The meat was moist (and I am known to overcook pork) and flavorful, sweet and savory at the same time.  Perfectly balanced.  I also loved that there were only 5 ingredients, it was so easy, but fancy enough to serve when you've got company.  My girls were half and half... one loved it, after a bit of coaxing from me to give it  a chance, and the other, was just having one of those days where she didn't want to try anything.  I can't wait to eat the leftovers for lunch tomorrow!

Crockpot Cranberry Pork Roast

Yield: 12 servings (Serving size: 3 ounces pork, 1/4 cup sauce)

Prep Time: 25 min

Cook Time: 7 hrs

Ingredients:

3 pound lean, boneless pork roast
16 ounces canned whole berry cranberry sauce
1 Tablespoon brown sugar
1 teaspoon whole grain mustard ( I used closer to 2 tsp, it came out of the jar a little fast)
2 Tablespoons cornstarch
2 Tablespoons water

Directions:

1.Place roast in crock pot.
2. In a medium bowl, mix cranberry sauce, brown sugar and mustard; pour over the roast in the crockpot. Cover with lid; Cook on LOW and cook 7 hours. Remove roast from crockpot, reserving cranberry mixture in crockpot. Set roast aside; Tent with foil to keep warm.
3. In a large, microwave safe bowl, whisk together cornstarch and water until well mixed. Scoop cranberry mixture into the large bowl and then whisk cornstarch and cranberry mixture together. Place in the microwave and cook on HIGH for 2 minutes, or until thickened.
4. Place pork roast on platter and use two forks to shred it apart. Top with cranberry sauce and serve immediately.

Adapted from Recipe Girl