KaLua PiG... MiNuS aLL THe WoRK :o)

I came across this recipe on allrecipes a while back and have made it several times. I've never had a complaint and rarely have leftovers! Quite a feat considering that I usually use a roast upwards of 8 pounds :o)

I think it's an outstanding recipe, perfect for company coming or your next 'non'cookout. This is one of those recipes that people will think you spent a long time slaving over the stove and it just comes down to having a few key ingredients.

Hawaiian Sea Salt is a great salt for roasting any meats. I absolutely LOVE it for PRiMe RiB! It does a great job adding to the flavor of this simple recipe. I love recipes that call for liquid smoke, I got the Pecan version from my soul sista, K and I have to say, it's my FaVoRiTe. I also like hickory flavored liquid smoke on occasion and find that I tend to use mesquite the least. I think mesquite leaves a slight aftertaste in the mouth(imho), something I'm not fond of.



I also recommend a nice crockpot :o) It's all about the tools and having the right tools for the job. Pina is always testifying to that effect, although for her it is mostly skill. She does have a 'magic pot' that does a fine job of cooking anything that touches it :o) It just may be magic after all. My hubby got me this crockpot a year or so ago 'JuST BeCauSe ' (just because he loves good food). :o) He bought it at another store that is in my Top 10, really really close to number one actually...Williams Sonoma. This crockpot is not only an amazing 6.5 quart capacity (perfect for entertaining or large families or families with GROWING CHILDREN.)... anyway, I digress...it also can be set up for long periods of time. Another great feature of this is the High/Low/Warm temperature settings and it's ability to switch from high or low to warm automatically. That makes it sooooo worth it in my book :o) The insert is a black ceramic, easy to clean and looks beautiful on any table. Any crockpot can be used, but this really puts the 'set it and forget it' into cooking this dish.


Here is the recipe, compliments of Kay:

Kalua Pig in a Slow Cooker
"This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard."

Original recipe yield:
12 servings

PREP TIME 10 Min
COOK TIME 20 Hrs
READY IN 20 Hrs 10 Min


INGREDIENTS
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
DIRECTIONS
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.


I'm including some photos of the before and will be posting the delicious results tomorrow :O). I hope you try this one. I like to serve this pork with King's Hawaiian Sweet Rolls. They now make a sandwich size (which I was unable to locate), ergo I bought the dinner roll size version. I would use the smaller ones for a potluck or for entertaining.

Now I ask you...Could there be a more perfect recipe for 'MAN' night???



Last year when we had our roof replaced, I made this along with lumpia and supplied endless water for the laborers. I think they did a fine job on our roof and totally appreciated the effort. When I look at my roof, I remember how hot it was that day and the unlikely smiles on their faces while doing such a labor intensive job.

Relax and create your OWN memories (with a little help from your crockpot). :o)

a SaLaD To QuieT THe MaSSeS :o)

I have been gently *cough* reminded by my RSF that it's been over a week since I blogged. She has been ill :o( and, in my extensive worry and overabundant concern for her wellbeing, I'm afraid I have let my blog slide. I hope she can forgive me. :o) (am super-glad that she is doing better, I might add) Let me also remind her of the NuMeRouS SCRaPBooK PaGeS I've completed :o) I realize she was on the 'brink' of a major health disaster and still managed to blog...I'd like to remind her that we can't ALL be perfect :o) I'm just thankful that I KNOW a perfect person ;o)

Tonight for dinner I have made a salad that quite frankly made me want to BLoG about it from the mountaintops :o) I found this particular recipe on one of my favorite recipe websites: allrecipes.com. This salad was quite spectacular, so much so that it CaTaPuLTeD Me into the 'blogosphere'. We've been trying to eat more veggies lately and it's turned me towards 'previously unexplored' territory.

This salad sounds a little different, but believe me (and the 102 reviews with an overall 5 star rating, no easy feat! Try getting 102 people to AGREE on ANYTHING. Congratulations Nora LaCroix! You did it! With a salad recipe! Amazing :o) Thanks for a great recipe!)

Without further ado...

Winter Fruit Salad with Lemon Poppyseed DressingSUBMITTED BY: Nora LaCroix

"Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays. Originally submitted to ThanksgivingRecipe.com."



INGREDIENTS
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pears - peeled, cored and diced
DIRECTIONS
In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.


Please read the reviews before you start, I get a lot of great suggestions just by doing so.

I did make some small changes. I used walnuts instead of cashews. I definitely think cashews would have been just as good but I love cranberries with walnuts. I halved the recipe for the dressing and I still had some left over. I left the full amount of onion in and increased the sugar by a tablespoon because I did use RealLemon. I felt that the recipe had enough other ingredients to offset the strength of the juice. Generally if a recipe only calls for a small amount of lemon juice, then I use fresh lemons, especially if it's a finishing touch. However, when you see this amount of sugar and onion and oil, it'll be okay. If you want to use fresh, you might be able to tell a little bit. I could tell, but I don't feel it compromises the recipe in this case to use the bottled juice. For my swiss, I used a nicely aged Emmentaler Swiss cheese, a heartier cheese which stood up just fine to the cranberries, walnuts and lemon flavoring. It sounds like a lot of changes. When you're cooking, don't be afraid to change ingredients, adding, changing or taking away as you desire. If you are looking for a VERY SPECIAL salad, give this one a try! It's definitely going into my 'absolutely must make again favorite' cookbook.




'Whew!' I am BLoGGeD out! Just kidding. I realize I have DAYS of blogging to make up for... :o)