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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Hawaiian-Style Slow-Cooked Pulled Pork Recipe

      Hawaiian-Style Slow-Cooked Pulled Pork

      Low Sodium Low Potassium High Protein Dairy-Free Egg-Free Gluten-Free No Shellfish American Pork Dinner

      Hawaiian-Style Slow-Cooked Pulled Pork

      Low Sodium Low Potassium High Protein Dairy-Free Egg-Free Gluten-Free No Shellfish American Pork Dinner
      16 (1 serving = 4 ounces)
      Prep time: 10 minutes
      Total time: 4 hours 10 minutes

      Description

      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.

      Directions

      1. Combine black pepper, paprika, onion and garlic powder in a small bowl.
      2. Rub the seasoning blend on all sides of the pork. Place pork into a slow cooker or a crock-pot. Sprinkle with liquid smoke.
      3. Add enough water to the slow cooker or crock-pot to measure ¼–½" deep. Cook on high for 4–5 hours.
      4. 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.

      Nutrition Per Serving

      • Calories285 cal
      • Total Fat21 g
      • Saturated Fat7 g
      • Trans Fat0 g
      • Cholesterol83 mg
      • Sodium54 mg
      • Carbohydrates1 g
      • Protein20 g
      • Phosphorus230 mg
      • Potassium380 mg
      • Dietary Fiber0 g
      • Calcium9 mg
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      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

      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
      • 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

      Description

      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.

      Directions

      1. Combine black pepper, paprika, onion and garlic powder in a small bowl.
      2. Rub the seasoning blend on all sides of the pork. Place pork into a slow cooker or a crock-pot. Sprinkle with liquid smoke.
      3. Add enough water to the slow cooker or crock-pot to measure ¼–½" deep. Cook on high for 4–5 hours.
      4. 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.

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