Hawaiian Pulled Pork

Hawaiian Pulled Pork

This pulled pork main dish is even better the second day. Reheat the pork and juices in a slow cooker or in a roasting pan tightly covered with foil.

Recipe from Better Homes and Gardens
SERVINGS
8 to 10
PREP TIME
20 mins

Hawaiian Pulled Pork

This pulled pork main dish is even better the second day. Reheat the pork and juices in a slow cooker or in a roasting pan tightly covered with foil.

Hawaiian Pulled Pork
SERVINGS
8 to 10
PREP TIME
20 mins
Ingredients
  • 1  4 - 5  pound boneless pork butt or shoulder roast
  • 5   cloves garlic, halved
  • 10   thin slices of fresh ginger
  • 1 - 2   tablespoons Hawaiian red sea salt or sea salt
  • 1   pound kale, banana leaves, or 1 small head cabbage
  •  Chile Pepper Water (see recipe below)
  •  Speckled Rice (see recipe below)
  •  Fresh pineapple spears
Speckled Rice
  • 2   cups short grain rice
  • 4   cups water
  • 1/4  cup pineapple juice
  • 1   teaspoon salt
  • 1/3  cup sinpped fresh pineapple mint, mint or lemon basil
  • 1   cup chopped red sweet pepper
  • 1/4  cup pineapple juice
  • 1/4  teaspoon pepper

Chile Pepper Water
  • 1   small red Thai chile pepper, chopped with seeds
  • 1   whole Thai chile pepper
  • 1   cup water

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Directions
1. 
Preheat oven to 450 degree F. Cut 20 slits on all sides of pork roast at 1-inch intervals with a sharp knife. Fill slits alternately with garlic halves and ginger slices. Rub salt evenly over pork. Wrap entire roast with kale. Tie with 100-percent-cotton string to secure leaves to pork.
2. 
Place pork, fat-side up, in center of a large sheet of foil. Gather foil up and around roast so it is completely wrapped. Place wrapped pork on a rack in a large roasting pan. Place pan in oven. Pour about 1 inch of water in bottom of roasting pan. Roast for 30 minutes; reduce heat to 375 degree F. Roast for 3 to 3-1/2 hours more or until meat is fork tender. Watch carefully; add water to bottom of pan as needed to maintain water level (do not let boil dry).
3. 
Remove pan from oven and let pork stand for 10 minutes. Carefully transfer wrapped roast to a large container with sides high enough to collect juices, reserving juices in pan. Unwrap roast; remove string and cooked leaves; discard. Using 2 forks, shred pork. Skim fat from pan juices; discard fat. Serve shredded pork with combined juices, Chile Pepper Water, Speckled Rice, and pineapple spears. Makes 8 to 10 servings.
Speckled Rice
1. 
Preheat oven to 450 degree F. Cut 20 slits on all sides of pork roast at 1-inch intervals with a sharp knife. Fill slits alternately with garlic halves and ginger slices. Rub salt evenly over pork. Wrap entire roast with kale. Tie with 100-percent-cotton string to secure leaves to pork.
2. 
Place pork, fat-side up, in center of a large sheet of foil. Gather foil up and around roast so it is completely wrapped. Place wrapped pork on a rack in a large roasting pan. Place pan in oven. Pour about 1 inch of water in bottom of roasting pan. Roast for 30 minutes; reduce heat to 375 degree F. Roast for 3 to 3-1/2 hours more or until meat is fork tender. Watch carefully; add water to bottom of pan as needed to maintain water level (do not let boil dry).
3. 
Remove pan from oven and let pork stand for 10 minutes. Carefully transfer wrapped roast to a large container with sides high enough to collect juices, reserving juices in pan. Unwrap roast; remove string and cooked leaves; discard. Using 2 forks, shred pork. Skim fat from pan juices; discard fat. Serve shredded pork with combined juices, Chile Pepper Water, Speckled Rice, and pineapple spears. Makes 8 to 10 servings.
Chile Pepper Water
1. 
Preheat oven to 450 degree F. Cut 20 slits on all sides of pork roast at 1-inch intervals with a sharp knife. Fill slits alternately with garlic halves and ginger slices. Rub salt evenly over pork. Wrap entire roast with kale. Tie with 100-percent-cotton string to secure leaves to pork.
2. 
Place pork, fat-side up, in center of a large sheet of foil. Gather foil up and around roast so it is completely wrapped. Place wrapped pork on a rack in a large roasting pan. Place pan in oven. Pour about 1 inch of water in bottom of roasting pan. Roast for 30 minutes; reduce heat to 375 degree F. Roast for 3 to 3-1/2 hours more or until meat is fork tender. Watch carefully; add water to bottom of pan as needed to maintain water level (do not let boil dry).
3. 
Remove pan from oven and let pork stand for 10 minutes. Carefully transfer wrapped roast to a large container with sides high enough to collect juices, reserving juices in pan. Unwrap roast; remove string and cooked leaves; discard. Using 2 forks, shred pork. Skim fat from pan juices; discard fat. Serve shredded pork with combined juices, Chile Pepper Water, Speckled Rice, and pineapple spears. Makes 8 to 10 servings.

nutrition information

Per Serving: cal. (kcal) 528, Fat, total (g) 16, chol. (mg) 151, sat. fat (g) 5, carb. (g) 44, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 48, vit. A (IU) 583.08, vit. C (mg) 40.74, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1082, calcium (mg) 50.48, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet
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