Lunch / Dinner
Hawaiian-Style Pulled Pork
If you can’t travel to an island, do the next best thing — bring the island to you! Say aloha to all of the flavors of a classic Hawaiian cookout without using the traditional cooking process. And there’s no better way to embrace the flavors of tropical dining than while enjoying the great outdoors during the summer months.
Pulled pork is undoubtedly a go-to for picnics because of its easy preparation and ability to feed a crowd. Skip the traditional spit used at a luau and dust off your slow cooker. By rubbing the meat with smoked salt you won’t lose the signature smoky flavor of an open fire.
With a dark hue and intense aroma, this salt has a very concentrated smoke flavor. The salt’s signature essence comes from an old Viking method of evaporating seawater over wood fires, which imparts a strong smoky quality to the salt that’s left behind.
Smoked salt is a musthave seasoning for your spice cabinet. Sprinkle a pinch over grilled salmon, popcorn, scrambled eggs, or even fresh guacamole. In most recipes, a little goes a long way, but in a marinade or rub, use a tablespoon or two.
Rub salt on all sides of pork.
Heat oil in a sauté pan over medium-high until shimmering. Add pork and brown on all sides, about 10 minutes. Transfer pork to a 7- to 8-qt. slow cooker and add pineapple chunks and juice.
Cover slow cooker and cook pork until fork-tender on high setting, 5–6 hours, or low setting, 8–9 hours. Transfer pork to a large bowl, let rest 5 minutes, then shred using two forks.
Strain cooking liquid through a sieve, discarding solids. Pour cooking liquid over meat to moisten.
% Daily Value*
Total Fat 40g 61%
Saturated Fat 13g 65%
Cholesterol 192mg 64%
Sodium 2406mg 100%
Carbs 25g 8%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.