Percolating right now in my Crock-Pot is a cookbook. It’s cooking very slowly; should be ready for the public eye at this time next year.
The new book will comprise the highlights of the "Slow Ono" mission I launched last year to collect local-style recipes for the slow-cooker. But that’s just the half of it. My colleague Joleen Oshiro is working on the flip side, pressure-cooking. Our book will cover meal prep using both those techniques: cooking fast/cooking slow.
So that’s our plan. We are in the recipe collecting and testing stage now, and we’re taking suggestions. If you’ve got a dish you’d like to see adapted for either appliance, or if you have a recipe you’d like to share, send it here. Remember, the key is local style. No Swiss steak, although I’m sure yours is delicious. If we use your recipe, you’ll get a cookbook as thanks.
We’re pretty well set for soups, stews and the traditional luau dishes, but if your recipe is great, we’d love to see it. We’re especially on the hunt to fill out the seafood, beans, grains, breakfast and dessert categories.
This recipe is a contribution from my friend Hayley Matson-Mathes, who calls it her version of kalua pork, although the seasonings she’s added give it a different flavor from the luau standard. I’ve adapted it to make pulled-pork sandwiches on taro buns. It would also be great with steamed buns, the type served with Peking duck in Chinese restaurants. Add a dab of hoisin sauce and some green onion slivers. Yum.
ISLE-STYLE PULLED PORK
4-5 pounds boneless pork shoulder or butt
2 tablespoons olive oil
1 onion, sliced
16 taro buns
» Sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 teaspoons sea salt
1 teaspoon pepper
2 teaspoons grated ginger
2 teaspoons liquid smoke
1 teaspoon minced garlic
1/2 teaspoon Chinese five spice
Place pork in 6- or 7-quart slow cooker. Combine sauce ingredients and pour over pork. Cook low 6 to 8 hours, or until pork shreds easily with a fork.
While meat is cooking, heat oil in skillet. Add onions and sauté over medium heat until browned.
Remove meat to cutting board and shred.
Strain juices into large measuring cup or gravy separator. Skim fat. Pour juices over meat.
Slice buns in half and toast lightly. Fill buns with shredded meat and grilled onions. May be served with barbecue sauce. Serves 8.
Make-ahead tip: For an easy weekday meal, slow-cook the pork in advance, shred and refrigerate the meat separately from juices. When ready to serve, prepare onions, then stir pork into onions to reheat. Remove fat from juices and pour into skillet.
Approximate nutritional analysis, per serving (2 sandwiches): 800 calories, 43 g fat, 14 g saturated fat, 150 mg cholesterol, 2,000 mg sodium, 53 g carbohydrate, 2 g fiber, 13 g sugar, 49 g protein
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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write "By Request," Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Or email bshimabukuro@staradvertiser.com.
