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)
4 pounds pork roast
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons liquid smoke
Optional garnish: (pickled red onions or radishes) 1 red onion or 4 radishes, 1/3 cup white vinegar and 1/4 teaspoon of sugar
Combine black pepper, paprika,
and onion and garlic powder in a
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 1/4–1/2″ 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 1/3 cup of white vinegar and a 1/4 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.
Total Fat: 21g
Saturated Fat: 7g
Trans Fat: 0g
Dietary Fiber: 0g
Published with permission from Fresenius Kidney Care
Contributed by: Lori Fijiura, Aiea, Hawaii.
Web ID 8068