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.
Looks very tasty!
ReplyDeleteThe salad sounds particularly good.
ReplyDeleteLike Elephant's Child, I liked the sound of the salad.
ReplyDeleteThey do looks nice and sound good as well, Denise.
ReplyDelete12 hours of cooking......... never done that before. Must try it.
ReplyDeleteLooks and sounds delicious! Have a great day and a happy week ahead.
ReplyDeleteThat looks delicious but I would have to pass on the Sriracha hot sauce.
ReplyDeleteyou found a recipe that I can eat, my IBS list is short, but pork/rice/rice pasta is on it..
ReplyDeleteThat looks quite flavourful and tasty. But why rice and pasta together?
ReplyDeleteMaybe it just me, but rice and pasta seems like an odd combination.
ReplyDeleteThanks, Denise, for this timely recipe as we were planning to buy an on sale pork butt this week. Having leftovers for a second meal is always a great thing.
ReplyDeleteSo yummy!
ReplyDeleteYummy.....I love one pot meals, and the crockpot being my fav
ReplyDeleteHawaiians roast their pig in an imu. "Kalua" means "roasted in a fire pit."
ReplyDeleteKalua pork looks delicious. Thank you, Denise.
ReplyDeleteWe love pork of all kinds and nearly everything I've cooked in the cp is good the next day...well when there are leftovers.
ReplyDeleteHugs Cecilia
It does look good.
ReplyDeleteAll the best Jan
Yum, Denise, your dish looks good and pork is a great price now. I cooked a pork butt a few weeks ago. I love that there is always plenty to freeze and have a the ready. Thank you for posting this recipe, my friend.
ReplyDeleteIt looks delicious.
ReplyDeleteGracias por la receta. Se ven muy ricos. Te mando un beso.
ReplyDelete