1 (6 pound) boneless pork shoulder roast
1 tablespoon red clay Hawaiian sea salt (no substitutes)
1 tablespoon liquid smoke flavoring (Reese’s mesquite smoke flavoring, if you can find it)
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Slice open a banana (leave in the peel) and set it on top of the roast while it cooks to give it the taste of actually being wrapped in banana leaves prior to cooking it underground (make sure you remove the banana after the pig is fully cooked). This gives the pork a very SLIGHT sweet taste which the islands are famous for.
Cover and cook on low for 16 to 20 hours*, turning once or twice during cooking time (remove and replace banana each time).
Remove banana and peel and discard. Remove meat and shred. Return shredded meat to slow cooker and cook 1 hour more on low.
*If you put it in at 11 pm it will be ready between 4 pm and 8 pm.
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
1 small head napa cabbage, cut into small pieces
1/2 cup water
2 tablespoons soy sauce, or to taste
1 tomato, diced
Heat a skillet over medium heat. Add the Spam(tm) and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato.
1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper
Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.
8 ounces broad egg noodles
3/4 of a 12 ounce can of Spam, diced
2 T. butter, melted
1/2 c. milk
1 egg, beaten
1/8 t. pepper
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated
1 c. frozen peas
Cook noodles according to package directions; drain.
In a casserole dish, combine hot noodles with Spam and butter. Mix well.
Beat together milk, egg and pepper. Stir in cheeses and peas. Pour over Spam and noodles.
Cover and bake at 375*F for 40 minutes.
2 lbs. pound pork tenderloin
4 ounces currant jelly
1/4 c. white wine
1 T. flour
1 c. heavy cream
Brown the pork in butter over high heat. Place in casserole dish. Sprinkle with rosemary and garlic.
Mix together the currant jelly and white wine. Pour over pork. Cover and braise in 325*F for 35 minutes. Remove from oven. Pour liquids into saucepan; add the flour and cream. Blend well, stirring and bring to a slow boil. Serve the gravy on the side with white rice.
1-1/2 cups packed brown sugar
1 (4 pound) cured, bone-in picnic ham ( a “half” ham)
Spread 1 cup of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on low for 8 hours. Serve with mustard.
1 lb. mild Italian sausage
2 T. olive oil
1/4 c. onion, chopped
1 clove garlic, minced
1 8-inch zucchini, cut into 1 inch chunks
1 15-ounce can pizza sauce (about one cup)
3/4 c. mozzarella cheese, shredded
3/4 c. provolone cheese, shredded
3/4 c. Cheddar cheese, shredded
Brown the sausage in a large skillet and drain on paper towels. Drain the remaining grease from the pan and wipe the skillet clean with more paper towels. Add olive oil to the skillet and add the onion and garlic and cook for about 5 minutes.
Add the zucchini, stir and fry for 5 minutes. Add the browned sausage and pizza sauce and heat for another 5 minutes.
Top with cheese and cover, cooking just until cheese is melted.
1 pork tenderloin
1 T. olive oil
1-1/2 t. butter
1 small onion, sliced
1/4 c. fresh mushrooms, sliced
1 clove garlic, minced
2 t. flour
1/2 c. chicken broth
1/4 t. dried rosemary, crushed
1/4 t. savory
1/4 t. salt
1/8 t. pepper
Slice the tenderloin into 1/2 inch thick medallions. Brown the pork in olive oil. Remove from skillet and set aside. In the same skillet, melt the butter. Add the onion, mushrooms and garlic; saute for one minute.
Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for one minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes.
1 large potato, grated
2 c. sauerkraut (fresh, from refrigerator section of the supermarket — rinse and drain)
1 onion, sliced
2 cloves of garlic, minced
4 slices of bacon, chopped
1/2 lb. bratwurst or kielbasa, sliced into 1/2 inch rounds
1 c. Gruyere cheese, grated
2-1/2 slices whole wheat bread
In a large skillet, brown the onion, garlic and bacon. At the same time, broil the bratwurst until browned, 2 to 3 minutes on each side, then slice.
Generously butter bottom & sides of pie plate. Line with whole wheat bread.
Mix grated potato and sauerkraut in onions and garlic in skillet, heat. Pour mixture into pie shell on top of bread. Layer bratwurst on top.
Cover pie with foil and bake at 400*F for 20 minutes.
Remove foil, add grated cheese and bake another 5 minutes.
2 cans (10-3/4 oz. each) Campbell’s Condensed Golden Mushroom Soup
1/2 c. water
1 T. brown sugar
1 T. Worcestershire sauce
1 t. dried thyme
8 boneless pork chops, 3/4 inch thick (about 2 pounds)
4 large Granny Smith apples, sliced
1 onion, sliced
Mix together soup, water, brown sugar, Worcestershire sauce and thyme in a crock pot. Add pork, apples and onion.
Cover and cook on low for 8 to 9 hours.