Servings:
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about
scaling
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Cook Time: |
6 to 8 hours |
Prep Time: |
30 minutes |
Cook Method: |
slow cooker |
Cook Temp: |
low |
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For this mainland variation of kalua pork, a slow cooker stands in for an underground imu and hot stones, and pork tenderloins are swapped for a whole pig; the net result is island flavor with ease. Kalua pork pairs well with steamed collard greens or kale, and plain white rice. You can make this dish a day in advance and reheat before serving.
What Kids Can Do:
* Cut pork tenderloins into thirds and season.
* Measure ingredients.
* Place ingredients in slow cooker.
* Mix together ingredients for Hawaiian barbecue sauce.
* Pour sauce over meat.
* Shred cooked meat.
Pork
2 Inspirations Pork Tenderloins, each about 1 1/2 lb. (3 lb. total)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tsp. canola oil, divided
1/2 cup reduced sodium chicken broth
Hawaiian Barbecue Sauce
1/2 cup low sodium ketchup
1/2 cup reduced sodium soy sauce
1/3 cup brown sugar, lightly packed
2 cloves garlic, minced
1 Tbsp. minced ginger
3/4 tsp. Chinese five-spice powder (found in the spice aisle)
1/2 tsp. Liquid Smoke (found with barbecue sauces and condiments)
4 pineapple rings, cut in half, or wedges (optional)
1. Prepare pork. Cut each tenderloin into three pieces and pat dry with paper towels. Sprinkle salt and pepper evenly over meat.
2. Heat 1 tsp. of the oil in a skillet set over medium high heat. Place 3 pieces of pork in pan and brown evenly, approximately 2 to 3 minutes on each side. Remove pork and place in slow cooker. Add remaining three pieces of pork. Remove pork, add to slow cooker, and reduce heat under skillet to medium low. Add chicken broth to pan and scrape up browned drippings. Pour broth over meat.
3. Prepare sauce. In a medium bowl, mix ketchup, soy sauce, brown sugar, garlic, ginger, Chinese five-spice powder, and Liquid Smoke. Pour over meat. Place cover on slow cooker and cook on low for 6 to 8 hours.
4. After cooking, remove pork pieces from sauce and shred with two forks. Stir shredded meat into sauce. Serve hot, garnished with pineapple, if desired.
Source: Hannaford Fresh Magazine, July/Aug 2008
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3 lb |
Hannaford Inspirations Pork Tenderloin |
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1/2 tsp |
Kosher salt |
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1/4 tsp |
Black pepper, freshly ground |
|
2 Tbs |
Canola oil |
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1/2 cup |
Canned chicken broth, low sodium |
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1/2 cup |
TOMATO KETCHUP (CATSUP), LOW SODIUM |
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1/2 cup |
Low sodium soy sauce |
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1/3 cup |
Brown sugar |
|
2 ea |
Cloves garlic, minced |
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1 Tbs |
Minced fresh ginger |
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3/4 tsp |
Chinese five spice, powder |
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1/2 tsp |
Liquid smoke |
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4 Tbs |
Pineapple rings, cut in half, or wedges |
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