Hawaiian-Style Slow-Cooked Pulled Pork
Say “aloha” to this Hawaiian-style pulled pork recipe. Smoky and succulent, it can be served over rice, added to soup or used as a high-protein addition to scrambled eggs for breakfast.
: Serves 16 (1 serving = 4 ounces)
Ingredients
- 4 pounds pork roast
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons liquid smoke
- Optional garnish: (pickled red onions or radishes) 1 red onion or 4 radishes, ⅓ cup white vinegar and ¼ teaspoon of sugar
Nutrition Per Serving
| Calories | 179 cal |
|---|---|
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 67 mg |
| Sodium | 73 mg |
| Carbohydrates | 1 g |
| Protein | 23 g |
| Phosphorus | 264 mg |
| Potassium | 425 mg |
| Dietary Fiber | 0.1 g |
| Calcium | 8 mg |
Directions
- Combine black pepper, paprika, onion and garlic powder in a small bowl.
- Rub the seasoning blend on all sides of the pork. Place pork into a slow cooker or a crock-pot. Sprinkle with liquid smoke.
- Add enough water to the slow cooker or crock-pot to measure ¼–½" deep. Cook on high for 4–5 hours.
- Remove pork from cooking liquid and shred meat using two forks.
Optional: Garnish with sliced pickled red onions or radishes.
Tip: For quick pickled red onions or radishes, marinate one sliced red onion or 4 sliced radishes in a ⅓ cup of white vinegar and a ¼ teaspoon of sugar for 1 hour. Drain and use as a garnish.
Note: Shredded or pulled pork can be used in a variety of ways. Serve it over rice, add it to soup or create a high-protein breakfast by adding it to scrambled eggs.
Contributed by: Lori Fijiura, Aiea, Hawaii.