Kalua Pig in a Slow Cooker (Crockpot)
This is a simple way of making traditional Hawaiian kalua pig.
- 1 (6 pound) pork butt roast
- 2 tablespoons Red Hawaiian sea salt
- 2 tablespoon liquid smoke flavoring – Hickory or Mesquite flavor
- 6 garlic cloves
- Banana or ti leaves (optional I personally do not use them)
- Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
- Using the tip of a sharp paring knife, make 6 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible.
- Rub salt then liquid smoke over meat. Place roast in a slow cooker.
- Cover pork with ti leaves and cover crock pot with aluminum foil. Place the lid of the slow cooker and cook on Low for 16 to 20 hours, turning once during cooking time.
- Remove foil and ti leaves, debone and shred the meat, adding drippings as needed to moisten and more Hawaiian salt if needed for taste.
Chicken Long Rice (Crockpot)
- 16 oz of chicken broth
- 4 bone-in chicken thighs
- 1 small Maui onion (julienne cut)
- 3-4 thin slices of fresh ginger
- 2 bundles of Chinese bean thread noodles
- Place all ingredients into your crockpot, pouring the chicken broth in last.
- Add enough water to cover the chicken and the bean thread noodles.
- Turn your crockpot on high for 4 hours, or on low for 8 hours.
- Season with shoyu, salt, and pepper to taste
- 4 large red and/or yellow potatoes cut into cubes
- 1-1/2 cup shell or elbow macaroni-dry
- 1/4 cup thinly sliced and chopped red onion
- 2-3 pickles chopped
- 2-3 green onion chopped
- 3 hard boiled eggs (whites chopped, set aside yolks)
- 2 celery stalks chopped
- 1 cup frozen peas (optional)
- 1-1/4 to 2 cup mayonnaise
- 1/2 cup Zesty Italian dressing
- 1 tablespoon prepared mustard
- 3 yolks from the boiled eggs
- 1 teaspoon garlic salt
- Ground pepper to taste
- 2 tablespoon or less pickle juice (optional)
- Optional herbs to taste (dill, parsley, curry powder, paprika)
- Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool.
- Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool.
- While the macaroni is cooking mix the dressing in a small bowl and set aside.
- Once the cooked macaroni and potatoes are cool, lightly toss with the remaining ingredients.
- Mix in dressing.
Seared Spicy Ahi Poke
- 8 Ounce Block of Ahi, Flash Seared and Diced
- 3 Tablespoons Green Onions, Finely Chopped
- 3 Tablespoons Maui Onion, Finely Sliced
- 1 Tablespoon Masago
- 1 Teaspoon Shoyu
- 2 Tablespoons Mayonnaise
- 1 Dash Sriracha
- 1 Teaspoon Picked Ginger, Finely Chopped
- Sesame Oil to Taste
- Hawaiian Salt to Taste
- Combine the measured ingredients.
- Then add sesame oil and salt to taste.
- Serve with sriracha sauce and mayonnaise on the side.