At Home With Theresa

Labor day weekend! Summer’s last hurrah….

Lots of people (me included!) like to hold on to summer as long as possible. Relaxing, lazy long days…who wouldn’t want it to go on forever?

Usually meats and grill sides go on sale for this weekend. Summer = grilling! While grocery shopping a few days ago, I scored a big pork roast that was on sale. It was a good deal, just like the chicken breasts, and pork ribs that I got also. 😊 I’m sure I will figure out a way to make something delicious out of this.

Driving home, I remembered I used to make Kalua Pig. It was not grilled but was always flavorful and very easy to make. If you have time, you could definitely smoke this instead of using a slow cooker. I started going through my mental checklist of needed items: a slow cooker, garlic, bacon, liquid smoke, hawaiian salt, and cabbage. I have everything I need! I’ll have delicious food in 4-5 hours! (Of course at that time I forgot about the banana leaves! 😱)

This is a very easy, dump and forget it recipe that is perfect for when you are super busy. Or just want to lay back and relax. I usually serve it with rice and macaroni salad (https://athomewiththeresa.net/2019/09/06/macaroni-salad/).

With the amount it makes, you will have left overs that tastes even better the next day!

Ingredients:

• Banana leaves, optional
• 5 bacon slices (of course you can use more if you want, just drape it over the salted pork)
• 3 – 5 pounds Pork shoulder roast, bone-in or boneless
• 3/4 teaspoon coarse Alaea Hawaiian Sea Salt, per pound of meat
• 1 – 2 tablespoons minced garlic
• 1/2 to 1 tablespoon liquid smoke
• 1 small head of cabbage, shredded

Procedure:

*If you’re using the banana leaves, pass it through the flame on stovetop to wilt it and line the bottom of your slow cooker with it then continue with the recipe.*

Line the bottom with bacon slices and set aside.

Using 3/4 teaspoons Alaea Sea Salt per pound of pork, rub salt all over the meat and place on top of the bacon in the slow cooker. Scatter the garlic over and drizzle with the liquid smoke. *If you’re using the banana leaves, top the whole thing with banana leaves.*

NOTE: Do not add any liquid aside from the liquid smoke.

Cover and set the slow cooker to cook for 8 – 10 hours on low, or 4 – 5 hours on high.

Remove the meat from the slow cooker and place in a bowl. Shred with 2 forks, adding some of the liquid from the slow cooker.

Cabbage: Pour about 1/2 cup or so of the liquid from the slow cooker in a saucepan and add the shredded cabbage. Cook for about 3 – 5 minutes, stirring occasionally, just until cabbage wilts.

Serve with rice and macaroni salad!