MONDAY MORNING RECIPE - SLOW-COOKER KALUA PORK

A menu today.

Slow-cooker Kalua Pork 

White Rice

Summer Garden Pasta Salad

I found this menu at The Magical Slow Cooker which you can find here.  Sarah is its host and she has some delicious recipes on her blog so I will be going back a lot.  

Slow Cooker Kalua Pig 

To find the actual page for this recipe you can click on this link.

3 lbs. pork butt roast

1/4 teaspoon ground pink Himalayan sea salt

1/4 teaspoon pepper

2 tablespoons canola oil

1 cup water

2 teaspoons liquid Hickory Smoke

Sprinkle the roast with the salt and pepper.  In a large skillet set to medium-high heat, heat up the oil and sear the roast on all sides.  Add to a 6-quart or larger slow cooker.

Add the water and the liquid hickory smoke.

Cover and cook on low for 12 hours, without opening the lid during the cooking time.

Drain the juices from the slow cooker, reserving some if you want to serve the roast with them.

Shred the pork in the slow cooker with two forms, discarding fat.

Serve with rice and pasta salad.  Sarah also suggests using Sriracha hot sauce over the top.  

Summer Garden Pasta Salad - serves 6

You can find that actual recipe here at That's My Home.

1-1/2 cups mayonnaise

1/2 cup buttermilk

2 tablespoons lemon juice

1 tablespoon chopped dill weed

1 cup diced celery

3 Roma tomatoes, seeded and diced

1 cup sliced snow peas

1/2 cup diced red onion

1 (15-oz.) can whole kernel corn

1 pound box bow tie pasta, cooked according to package directions

In a small bowl whisk the mayonnaise, buttermilk, lemon juice and dill weed until smooth.  Set aside.  

Drain and rinse the cooked pasta in cold water, and drain again.

Add the pasta to a large bowl.

Add the chopped vegetables to the pasta bowl and pour over the dressing.

Stir until the dressing thoroughly coats the vegetables and pasta and serve.

What did we think of these two dishes?

They both complimented each other beautifully and tasted great.  

In the pasta salad I couldn't find any fresh dill at the supermarket so used 1 teaspoon of the dried.  

One of us wanted rice, one of us wanted pasta, so we compromised and made both. I followed the directions on the rice package and made two servings. 

I made the pork dish the day before the main meal, refrigerating and reheating. 

There were leftovers for the next day also.