Crockpot Kalua Pork -- Cooks 16 Hours

Kalua pig is a popular at Hawaiian lluaus where a whole pig is smoked in a sand pit with sea salt, banana leaves and wood. This simple corckpot method mimics the smoked flavor of using natural liquid smoke and the results are an easy, mouth-watering juicy pork recipe anyone can make at home.

You can serve this over rice or serve on hamburger buns as a sandwich. Make sure to make the Pineapple Brown Sugar BBQ Sauce recipe also found on this blog.

Coarse Red Hawaiian Sea Salt can be found at Trader Joes. Make sure to use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. A pork loin roast would also work, although it's a bit leaner and therefore drier. This slow cooks in your crockpot for about 16 hours.

2-3 Pounds Trimmed Pork Shoulder Blade Roast
1 Tablespoon Liquid Smoke
Coarse Red Hawaiian Sea Salt

Place prok in the crockpot. Stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crockpot to low and cook for 16 hours.

Remove from crockpot and place on a large platter. Remove any fat you may have missed. Shred pork with a fork.

The Best Pork Chop Marinade

I came across this recipe from Six Sisters. We tried it for dinner tonight and it was delicious. Everyone in our family really liked it. That doesn't happen very often.

1/2 Cup Soy Sauce
1/4 Cup Chili Sauce
1/4 Cup Honey
2 Tablespoons Vegetable Oil
2 Tablespoons Green Onion, Finely Chopped
1 Teaspoon Curry Powder
1 1/2 Pounds Boneless Skinless Pork Chops (about 4-6 chops)

In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined. Add in the pork chops, then seal the bag. Place in the fridge for 6-8 hours (or overnight). Remove bag from fridge, place pork chops on grill over medium high heat. Brush some of the left-over marinade on the pork chops while grilling. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink. Serve! Yumm!!

Corn Chowder

4-5 Slices Bacon
1 Onion, Chopped
2 Tablespoons Green Pepper, Chopped
4 Green Onions, Chopped
2 Tablespoons Flour
2 Teaspoons Salt
1/8 Teaspoon Pepper
4 Medium Potatoes, Peeled and Cut in Cubes
4-5 Cups Frozen or Canned Corn, Drained
1 Can Evaporated Milk
1 Teaspoon Sugar
Butter
1 Quart Milk

Cut the bacon into bite-size pieces. In a saucepan saute bacon. Once the bacon is cooked, add onion, green pepper, green onions, potatoes, and 1 cup water. Bring to a boil. Then cover and simmer 5-10 minutes until potatoes are tender. Remove from heat and set aside.

In another pan add corn, canned milk, sugar, and one lump of butter. Simmer for 10 minutes. (I did this step while I was doing the above step and so they finished at the same time.)

Once the time is up, add the corn mixture and the potatoe mixture together so they are in the same pot.

In a skillet melt 2 tablespoons butter. Add flour, salt, and pepper to make a rue. Then add just a little of the milk (of the 1 quart) to the flour mixture and stir until you get the lumps out. Pour into the saucepan that has the corn and potatoes in. Then add the rest of the milk. Cook until the mixture slightly thickens. You may need to cook a little longer as my potatoes weren't quite done.

Homemade Pizza

Another one of my favorites from my mom. I couldn't believe I haven't posted this one yet.

Crust:
1 Package Dry Yeast
1 Cup Warm Water
2 1/2 Cups Flour
2 Tablespoons Oil
1 Teaspoon Sugar
1 Teaspoon Salt

Sauce:
1 Can Mushroom Pieces
3 Small Cans Tomato Sauce
1 Tablespoon Dry Onions
1 Teaspoon Dry Parsley
1/2 Teaspoon Oregano
1 Teaspoon Basil
1/2 Teaspoon Garlic Salt

Dissolve yeast in warm water. Stir in flour, oil, sugar, and salt. Beat about 25 strokes. Cover and let rest about 5 minutes while mixing sauce ingredients. With greased fingers, spread dough thinly on cookie sheet or pizza pan. Let rest at least 10 minutes. Bake at 425 for 8-10 minutes until lightly browned. Take out top with sauce, favorite pizza toppings and cheddar cheese. Return to oven and bake 10 more minutes, just long enough to heat the toppings and melt the cheese.

Sweet & Sour Pork

My sister-in-law, Michele, is a fabulous cook. This is her recipe.

2 Pounds Boneless Pork, Cut into bite-size chunks
1 Onion, Sliced
3 to 4 Carrots, Peeled & Sliced
1 Can Pineapple Chunks

Sauce Ingredients:
1/2 Cup Packed Brown Sugar
1 Tablespoon Cornstarch
1/3 Red Wine Vinegar
1/3 Cup Pineapple Juice (from the can of pineapple listed above)
1/4 Cup Green Pepper, Chopped (I leave the green peppers out. YUCK!)
1 Tablespoon Soy Sauce
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Ginger

Cut the pork into small (bite-size) pieces. Then coat with a mixture of flour that's been salted and peppered. I usually just put some flour, salt and pepper and a gallon Ziplock bag. Then I throw in my meat and shake the bag until the pieces are well coated. Heat a little oil in an electric skillet, then add pork pieces. You just want them to "brown" on all sides if possible, so let it sit a few minutes, then stir and turn pieces, etc. until all the flour is "browned." The pork will not and should not be done at this point, just browned.

Next add all the onion and carrot pieces. You may need to add a tad more oil if the meat is sticking too much. Cover and let cook while you make the sauce.

Make sauce by mixing above ingredients well in a separate mixing bowl. Then pour ll the sauce into the skillet that contains the pork, onion and pineapple. Stir well and cover. Let everything cook for about 10-15 minutes, or until the carrots are as tender as you'd like. Stir periodically, scraping the bottom of the skillet with a good spoon or a sturdy spatula. The sauce tends to get a little sticky.

Serve over rice.

Hearty Ham Casserole

A few weeks ago we had ham for Sunday dinner. I came across a recipe I decided to try to use up the leftover ham. It turned out delicious! It is a great comfort food. I one and a half times it for my family of six.

2 Cups Potatoes, Cooked and Cubed
2 Cups Ham, Cooked & Cubed
15 Ounce Can Whole Kernel Corn, Drained
1/4 Cup Butter
1 Tablespoon Green Onions, Chopped

Sauce:
1/3 Cup All Purpose Flour
1 3/4 Cups Milk
1/8 Teaspoon Black Pepper
4 Oz. Cheddar Cheese, Shredded

Boil your potatoes until they are ALMOST done, they still have to cook in the oven for a while longer. Drain off the water, add in the ham, corn, butter and green onions. Mix well.

In a small pot, add the milk and cook over medium heat until it just starts to boil. Add in the flour and the remaining sauce ingredients and stir until thickened.

Pour the potato mixture into an oven proof dish. Pour the milk mixture over. Sprinkle with some more cheddar cheese and cover with aluminum foil. Bake at 350 degrees for 30 minutes of until potatoes are done. Remove foil and bake a few more minutes until cheese is completely melted.

Cafe Rio Tacos

Meat:
4 Pounds Boneless Skinless Chicken or Pork Loin
1 1/2 Cup Brown Sugar
1 1/2 Cup Salsa
1 Can Cola Beverage or Root Beer

Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.

Cilantro Ranch Dressing:
1 Package Hidden Valley Ranch Dressing Mix
3 Tablespoons Salsa Verde
1/2 Teaspoon Tabasco Sauce
1/2 Bunch Fresh Cilantro
2-3 Small Cloves Garlic
3/4 Cup Mayonnaise
2/3 Cup Sour Cream
Grated Lime Peel and Juice From One Lime
Buttermilk to Thin to Correct Consistency

Place all ingredients into blender and mix until smooth.

Cilantro Lime Rice
1 Cup Uncooked Converted White Rice
1 Teaspoon Butter
2 Cloves Garlic, Minced
1 Teaspoon Grated Lime Peel
1 Can (15 ounces) Chicken Broth
1/4 Cup Water
2 Tablespoons Freshly Squeezed Lime Juice
2 Teaspoons Sugar
3 Tablespoons Freshly Cilantro, Chopped

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Assembly for Salad or Tacos:
Lettuce
Chicken or Pork
Purple Onion, Chopped
Tomatoes, Diced
Fresh Cilantro, Chopped
Cheddar Cheese, Grated
Sour cream
Salsa
Cilantro Dressing
Cilantro Lime Rice

Serve over tortilla chips or flour tortillas.

Honey Dijon Pork Chops

Don't stick your nose up just yet. I am a mustard person but I HATE Dijon mustard. I throw out any recipe with it in. I had this while staying with my sister in Utah and I thought it was delicious! Give it a try.

6 Boneless Pork Chops
1/2 Cup Honey Dijon Mustard
3 Tablespoons Worcestershire Sauce
1 Cup Italian Bread Crumbs

Mix the Honey Dijon mustard the Worcestershire Sauce together. Dip each pork chop in the mixture and then coat in the bread crumbs. Place on a broiler pan. Place in the oven and broil 10-12 minutes on each side.

Dipping Sauce:
1/2 Cup Mayonnaise
1/4 Cup Yellow Mustard
1/4 Cup Honey

Mix together. Serve as a dipping sauce for pork chops.

Savory Sausage

2 Pounds Sausage
3/4 Cup Onion, Chopped
2 Envelopes Chicken Noodle Soup
1 Cup Slivered Almonds
1/2 Teaspoon Salt
1 Carrot, Diced
2 1/2 Cups Celery, Chopped
4 1/2 Cups Boiling Water
1 Cup Non-Instant Rice

Brown sausage in a large skillet. Drain off the grease. Add carrot, onion, and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.