Pork

Pan Seared Pork Chops with Tomatoes & White Wine-Garlic Sauce

September 21, 2017 The Culinary ChroniclesLeave a comment

I’m not sure if I’ve told you but I have had a crazy bout of insomnia….of some serious epic proportions. And before you ask — YES, I’ve tried everything. (But THANK YOU!)

And my poor co-workers and loved ones have been subjected to my deliriousness. Trust me, I’ve been the hottest mess in all of the land. It’s not pretty.

In conversations I vacillate between speed talking (think of Six from Blossom), slow-motion speech and then just blank stares when I forget my train of thought mid-sentence.

I repeat, it’s not pretty. Ugh.

How have I been filling my time?

Through a questionable amount of binge watching shows (how have I never watched Into the Badlands before?!?!), Podcasts (I’m crushin’ on Pod Save America) and reading everything I can get my hands on (any recommendations?).

There’s also been a good amount of QT in the kitchen. If you’ve been following me on Instagram, you know that I’m obsessed with using my Anova Precision Cooker. Yup, I pretty much want to sous vide everything I can get my hands on.

But I still love my quick meals….ones like this little number.

One of my go-to proteins for weeknights are pork chops–particularly these really thin cuts sometimes sold as “breakfast pork chops”. They generally are about ½ – ¾ inch thick and are bone-in. Not only do they have great flavor but they’re super quick to cook up in a skillet.

These Pan Seared Pork Chops with Tomatoes & White Wine-Garlic Sauce can be whipped up in under 20 minutes. After a light seasoning, they’re browned up in a skillet before white wine and stock are added to deglaze the pan. Finally, lots of garlic, herbs, tomatoes and butter join the party to make a light sauce that the chops are simmered in for an additional few minutes. The chops are wonderfully savory and there’s great acidity from the wine and tomatoes along with brightness from the fresh herbs.

Total winner.

And I’m not just saying that because I’m half asleep as I type this. 😴

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Pan Seared Pork Chops with Tomatoes & White Wine-Garlic Sauce
Serves 4

Ingredients:

4 thin bone-in pork chops, ½ – ¾ inch thick
black pepper
kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 tablespoon minced fresh garlic
1 cup dry white wine
½ cup chicken stock
½ teaspoon red pepper flakes
3-4 sprigs fresh thyme
1½ cups grape tomatoes, halved
1 heaping tablespoon chopped fresh parsley, more for garnish

Make 4-5 notches around the edges of each chop with a sharp pairing knife about ⅓ inch deep. This will help prevent the edges of the pork chops from curling up. Season each side of the chops with pepper, salt, garlic powder and onion powder.

Bring a large, heavy bottom skillet up to medium-high heat. Melt 1 tablespoon butter into the olive oil and swirl it around the skillet. Sear the chops for about 2 minutes on each side and remove them from the skillet—this can be done in batches if they do not fit all it once in the skillet.

Lower the heat to medium and add the minced garlic to the skillet. Stir around for 45 seconds to a minute –be careful not to burn the garlic or let it get too dark. Pour in the white wine, chicken stock and use a wooden spoon to scrape off the browned bits off the bottom of the skillet. Once the liquids come to a boil, add the red pepper flakes, fresh thyme, tomatoes and allow the liquids to reduce by about a third. Stir in and melt the remaining butter and add all the pork chops back into the skillet. Allow the pork to cook in the sauce for an additional 3-5 minutes, spooning the sauce over the chops every so often so that they are well coated.

Fold in the chopped parsley. Taste the sauce and add additional salt and pepper as needed. Plate the pork chops and spoon the sauce with tomatoes generously over each serving. Garnish with additional parsley and serve with your choice of salad, roasted veggies, rice, potatoes, etc.

Poultry

Grilled Honey-Sesame Chicken Skewers

April 30, 2017 The Culinary ChroniclesLeave a comment

Easy, Delish and Versatile.

Now that’s the name of a cookbook I’d totally buy as I’d hope it would have satisfyingly scrumptious goodies like these Grilled Honey-Sesame Chicken Skewers.

These chicken skewers are super quick to prep, takes only a few minutes to cook and I like to serve them in anything from noodle bowls (bún), Vietnamese sandwiches (bánh mì), with rice or even as appetizers.

Oh the possibilities!!

And if you’re feeling a bit lazy to heat up the grill, you can even throw them in the oven. Just place the skewers on a tray and bake at 425 degrees for about 20 minutes.

Easy peasy.

Note: I prefer the flavor of chicken thighs and find that it tends to dry out less than breast meat. However, feel free to swap out whichever cut is your preference.

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Grilled Honey-Sesame Chicken Skewers
Makes 10-12 skewers

Ingredients:

2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon sambal chili paste
1 tablespoon Sriracha sauce
1 tablespoon fresh lime juice
zest of 1 lime
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon black pepper
2 pounds boneless, skinless chicken thighs – cut into 1½ inch pieces
10-12 bamboo skewers soaked in water for 30 minutes
vegetable oil
¼ cup chopped scallions
2 tablespoons chopped fresh cilantro
½ teaspoon toasted sesame seeds

In a large bowl, whisk together the first 13 ingredients. Add the chicken, mix to coat well. Cover the bowl and refrigerate for 30 minutes.

Heat the grill (gas or charcoal) to medium-high heat. Brush the grates of the grill with the vegetable oil. While the grill heats, thread the chicken pieces through the soaked skewers.

Grill the chicken skewers, turning every few minutes, for 6-8 minutes until the chicken has cooked through. Remove the skewers to plate and sprinkle with scallions, cilantro and sesame seeds.

Basil Chicken and Egg Lettuce Wraps

April 25, 2016June 21, 2016 The Culinary Chronicles1 Comment

I’m all about easy to make meals these days…..

Ok, let’s be honest. I’ve always been enamored with low fuss meals–particularly during the weekdays when I’m always short on time. And when those dishes are savory, fulfilling AND on the health conscious then it’s a NGUYEN-WIN!!!

I’ll tell ya, these Basil Chicken and Egg Lettuce Wraps fit that bill perfectly!

And guess what?

It’s PALEO!!! Yup, you read correctly!

Partnering again with our friends at Safest Choice® Eggs, I took quality ground chicken and stir fried it with classic South East Asian aromatics. After a few splashes of fish sauce (there are tons of fantastic paleo fish sauces out there), I topped the chicken with ribbons of Safe Eggs. Tons of lean protein, packed with flavor and yet still light on the tummy.

Click here to read my post on Paleo Basil Chicken and Egg Lettuce Wraps and here for the recipe.

Have a fantastic week!

Beef

Slow Cooker Pot Roast Sandwiches

November 25, 2015 The Culinary Chronicles2 Comments

Are your Twitter-Facebook-Instagram feeds full of Thanksgiving posts?

Because mine are overflowing with them!

And at first, they’re wonderful because they spark deliciously new ideas and give some great tips to face the big feast.

But if you’re like me, you’ve already had your dishes planned out for weeks…….So the constant barrage of new ideas started freaking me out!

Should I use hazelnuts instead of pistachios?

My standard potato gratin or that deconstructed one from Pinterest?

Do I make my pie the regular way or try out one of those braided crusts or leaves-patterns?

It’s all too much!

For my own sanity, I’m stepping away from Thanksgiving dishes today to share with you something that I know you’re going to SWOON for–especially after all of the laborious cooking and shenanigans that you’ll be enduring over the next couple days.

SLOW. COOKER. POT. ROAST. SANDWICHES.

<pause for dramatic effect>

These beauties are what dreams are made of. Juicy, tender beef—dripping with wondrous goodness. All piled up on a soft potato bread bun with melty cheese and sweet caramelized onions.

Sorry—-did I just drool over the computer?

And guess what? Your slow cooker does all the work!

All you need to do is sear the beef a bit and then throw it in the cooker. Once done, the beef just falls apart…..kind of like how I will be after all of the shopping we do on Friday.

So although you may have a ton of turkey and ham leftovers, do yourselves a favor and throw a seared chuck roast in your slow cooker Thursday night. You’ll wake up to the most scrumptious aromas and will have plenty of sustenance ready to tackle post-festivities clean-up, Black Friday sales, and lingering family members.

HAPPY THANKSGIVING FOLKS! ❤

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Slow Cooker Pot Roast Sandwiches
Make 6-8 Sandwiches

Ingredients:

1 boneless, beef chuck roast (approximately 2½-3lbs.), trimmed and cleaned
black pepper
kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ cup all-purpose flour
4 tablespoons vegetable oil
1 cup dry red wine
1¼ cup beef stock, divided
6 sprigs fresh thyme
1 tablespoon unsalted butter
2 tablespoons olive oil
2 yellow onions, thinly sliced to about 1/8 inch thick
2-3 dashes balsamic vinegar
6-8 potato bread buns (or bread of your choice)
2 cups shredded cheese such as Provolone, Swiss, Havarti, Gruyere, etc.

Heavily season the beef with kosher salt and black pepper. Rub the garlic powder and onion powder over the beef. Roll the chuck roast in flour and dust off any excess. Heat the oil in a dutch oven or other heavy bottom pot. Once the oil reaches medium heat, sear each side of the beef until golden brown, about 3-4 minutes each side. Once browned, remove and place the beef inside the bowl of your slow cooker.

Carefully pour the wine into the dutch oven. Using a wooden spoon, scrape the bits off the bottom of the pot and allow the wine to boil and reduce by half. Pour the reduced wine with browned bits and 1 cup beef stock over the browned beef. Add the thyme sprigs and place the lid on your slow cooker. Cook the beef on low until the meat falls apart and can easily be shred apart with two forks—about 8 hours depending on the weight of your chuck roast and your slow cooker.

When your pot roast is nearly done and you’re almost ready to serve your sandwiches, start caramelizing your onions. This can take about 40-50 minutes and shouldn’t be rushed or else the onions will burn. Melt the butter into the olive oil in a large skillet over medium-low heat. Add the onions and stir to ensure they’re well coated. Stir the onions every few minutes to ensure they do not burn—lower the heat if necessary. Continue cooking, stirring low and slow until the onions become deep brown. Add the remaining beef broth and use a wooden spoon to stir the onions and scrape up any goodies that have formed on the bottom. Once the broth has evaporated, taste and add salt and pepper as needed. Stir in the balsamic vinegar and remove the skillet from the burner.

Once the pot roast has cooked and essentially falls apart, take two forks and shred the beef into bit sized pieces. Allow the pan juices to soak into the beef. Taste and add additional salt as needed.

Assemble each sandwich by placing a large mound of shredded pot roast with the drippings on the bottom half of a potato bread bun (or bread of your choice). Top with a few spoonfuls of caramelized onions and shredded cheese. The heat from the shredded beef should start melting the cheese but if not, place under the broiler for a bit. Place the other half of the bun on top and serve with hot sauce, chips, fries, etc.

Enjoy!

Pastas/Noodles

Browned Butter Linguine with Mizithra {Myzithra}

September 28, 2015September 28, 2015 The Culinary Chronicles5 Comments

Okay.

Y’all are in trouble.

Why have you been hiding Mizithra from me my whole life??

Mizithra…the wonderful Greek sheep’s milk cheese. Dry, salty, with a very distinct floral and nutty flavor.

And do you know where I finally discovered Mizithra? The Old Spaghetti Factory of all places!

I know, what the heck was I doing at The Old Spaghetti Factory?! But that’s an entirely different story for another time.

They toss Mizithra with pasta and browned butter which is so perfect and simple. I mean, c’mon now, throw some nutty flavored browned butter in anything and I’ll gobble it up. So when Mizithra joins the party, I’m totally there.

I found a little wedge of the cheese at my neighborhood market and swooped it right up. I, too, browned up some butter to coat linguine noodles in but added lots of fresh parsley and lemon zest. The combination of the browned butter and Mizithra can be a bit rich so the fresh herbs and citrus really helped to brighten it all.

A rad little dish that takes less than 10 minutes to make with only a handful of ingredients.

And yes, I forgive you now ❤

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Browned Butter Linguine with Mizithra
Serves 2

Ingredients:

kosher salt
4 ounces dried linguine noodles
¼ cup salted butter
¼ teaspoon dried red pepper flakes
¼ cup grated Mizithra (Myzithra) cheese, more to plate
¼ teaspoon fresh lemon zest
1 tablespoon minced parsley

Bring a pot of salted water to boil. Add linguine noodles and boil for 6-7 minutes or until al dente.

While the pasta boils, prepare the browned butter. Place the butter in a saucepan and melt over medium-low heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove from heat.

Once the pasta becomes al dente, drain well and add it back to the pot. Toss the noodles with the browned butter, red pepper flakes and cheese. Plate the pasta between two dishes. Sprinkle each serving with lemon zest, parsley and grate additional Mizithra over each plate. Enjoy!

Pastas/Noodles

Bucatini with Anchovies and Kale

April 24, 2015 The Culinary Chronicles2 Comments

Earlier this morning, I ran around town knocking out some errands. Nothing out of the usual….stopping by at the dry cleaners, making my bi-daily homage to Target and picking up some groceries.

I came a cross a beautiful bunch of organic Lacinato Kale for only a $1! Smoking Deal!

This particular variety originates from Italy–Tuscany to be specific. Since I couldn’t pass up the bargain, I grabbed a few bunches for the week.

As I was finishing my last errand, I had that moment. That brink when you know things may take a quick turn for the worst.

Yeah…I was about to get h’angry.

Hide yo’ kids! Hide yo’ wives!

It’s not a pretty picture ….and I needing something quick to make to save the world from the Namzilla.

As soon as I got into the kitchen, I quickly got a pot of water boiling and threw in some bucatini. At first glance, bucatini looks like a thick spaghetti noodle. But it actually is hollow inside and has a great texture and “toothiness” because of it.

While the noodles boiled, I minced up a pile of garlic and chopped up the kale into thin, long strips–a chiffonade. After quickly sauteing the garlic in olive oil, I added a generous amount of red pepper flakes and a huge dollop of anchovy paste.

Don’t freak out. The anchovy paste does not taste “fishy” at all but adds a rich, salty depth of flavor that you just can’t replicate. And if you don’t have anchovy paste, feel free to use 2-3 anchovy fillets.

Once the oil is infused with the garlic and anchovies, I added the kale and cooked them until they were tender but still had a bite to them.

Toss in the cooked bucatini, chopped tomatoes, parmesan–and that’s it!!! Super quick, super savory, and totally satisfying. The whole thing took about 15 minutes to whip up and is perfect for a fast weekday meal.

Phew…Crisis Averted.

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Bucatini with Anchovies and Kale
Serves 3

Ingredients:

kosher salt
½ pound dried bucatini pasta (or other long strand pasta of your choice)
3 tablespoons extra virgin olive oil
1 heaping tablespoon minced garlic
½ teaspoon red pepper flakes (more to finish)
1 heaping tablespoon anchovy paste or 2-3 anchovy fillets
½ bunch kale, chiffonade
1 cup diced tomatoes
¼ cup grated parmesan cheese (more to finish)
black pepper

Boil the pasta for approximately 7-8 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the garlic, red pepper flakes and cook for 1-2 minutes to infuse the oil. Add in the anchovies and stir until it melts into the oil. Toss in the kale and cook for 2 minutes until the leaves have wilted.

Toss in the cooked bucatini, tomatoes and cheese — coating the pasta well. If you want a looser based “sauce”, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Plate the pasta and cover each dish with additional parmesan and red pepper flakes.

Seafood

Clams with Ginger and Lemongrass

January 26, 2015 The Culinary Chronicles1 Comment

Does anyone else pretend like they’re on a cooking show when you’re in the kitchen?

You know, talk out loud as if you’re narrating your own show….

Or try to race against the clock to cook/bake something in 5 minutes….

Just me???

Oh…..ok.

Well, if you did ever time yourself, these Clams with Ginger and Lemongrass would be the perfect dish because they’re done in flash! You can easily be in and out of the kitchen in less than 15 minutes—even faster if you have your fishmonger clean your clams for you.

And for the record, I not only time myself when making this dish but also talk to my puggle as if she was the audience in my live cooking show. She thinks I’m hilarious.

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Clams with Ginger and Lemongrass
Serves 2

Ingredients:

2 tablespoons peanut oil or vegetable oil
1 tablespoon finely minced garlic
2 tablespoons minced shallots
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 tablespoon ginger, minced
2 Thai Bird chilies, sliced
½ cup dry white wine
½ tablespoon fish sauce
2 scallions, cut into 1″ pieces (more for garnish)
1½ pounds little-neck or Manila clams, scrubbed and cleaned
cilantro

Heat a wok or large skillet over medium heat and add the oil. Once the oil is hot, add the garlic, shallots, lemongrass, ginger, and chilies–stir-fry for 30 seconds. Carefully stir in the wine, fish sauce, and scallions.

Add in the clams, stir the contents, and cover with a lid. Allow the clams to cook for 4-5 minutes or until the shells have opened. Plate the clams and garnish with scallions and cilantro. .

Poultry

Slow Cooker BBQ Pulled Chicken Sandwiches

December 22, 2014 The Culinary Chronicles3 Comments

I know, I know.

It’s kind of silly that I’m even posting this recipe as it’s a near no-brainer.

But if any of you are like me and have been running around like crazy with holiday errands, festivities, tasks, etc —then you know how clutch it is to have a “set it and forget it” kind of meal in your back pocket.

And that’s where slow cookers are my saving grace.

I got up pretty darn early this past Saturday with coffee in hand and a heavy to-do list that needed to be tackled. But before I dashed out of the house, I threw some chicken, aromatics and a couple of glugs of BBQ sauce in the slow cooker pot, flipped the switch on and let it do its magic while I battled crazy holiday shoppers.

I’m still sporting the wounds from some ‘bows being thrown at the toy store.

Scawie.

But my quick 5 minute prep in the morning was rewarded when I got home to a pot of delicious chicken ready to be piled on to some soft Kings Hawaiian buns.

So tender, so tangy, so delicious and so dang easy.

Slow cooker pulled chicken is definitely one of those fab dishes that you can add or omit whatever you may have handy in your pantry or fridge. Crushed tomatoes, canned chili, cream of mushroom soup, bell peppers, root veggies—whatever goes! But if you do opt for the BBQ sauce route, don’t skip the liquid smoke. It adds that wonderful smokey element you can’t get if you don’t use a smoker or outdoor grill.

This time around, I topped the chicken with lightly pickled onions and shredded lettuce. But definitely use whatever toppings you like. Or in my case, whatever I managed to scrounge up from the fridge.

And with that dear friends, let me wish you and your loved ones a very, very….

Happy Hanukkah!
Joyous Kwanzaa!
Merry Christmas!
Cheerful Winter Solstice!

and a Happy Festivus for the Rest of Us!!!

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Slow Cooker BBQ Pulled Chicken Sandwiches
Serves approximately 8

Ingredients:

2 pounds boneless, skinless chicken breasts
½ tablespoon kosher salt, more to taste
½ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon cayenne pepper
½ small white onion, sliced
1 tablespoon minced garlic
2 dried bay leaves
1 4-ounce can diced green chiles
2 cups BBQ sauce, divided (homemade or bottled)
4-5 dashes liquid smoke
8 large hamburger buns/rolls
optional: cole slaw, pickles, cheese, shredded lettuce, pickled onions, avocado, etc.

Season the chicken with kosher salt, pepper, paprika and cayenne. Place in the slow cooker and top with the onions, garlic and bay leaves. Pour in the can of chiles and 1 cup of the BBQ sauce. Cover the pot and cook on low for about 6 hours or on high for 3 hours.

Once done, carefully remove the chicken from the slow cooker and place on a platter or large dish. Use two forks to shred the meat into bite sized pieces. Spoon the onions, garlic and chiles from the slow cooker over the chicken. Pour the remaining BBQ sauce over the meat and stir in the liquid smoke. Taste and season with additional salt as needed.

Assemble each sandwich by placing a large mound of the pulled chicken and sauce on top of each bun/roll. Serve with additional toppings/condiments as desired.

Pastas/Noodles · Pork

20-Minute Spicy Sausage & Mushroom Pasta

December 5, 2014January 27, 2015 The Culinary Chronicles1 Comment

I love pasta…yeah, yeah, yeah!

Pasta is so great….yeah, yeah, yeah!

That’s my new pasta song. Do you like it? Well obvi you can’t appreciate the full artistry of the song by just reading it.

But trust me.

It’s going to be a Grammy hit one of these days.

This 20-minute beauty truly tops the cake! Or pasta cake…or whatever. Y’all get where I’m going with this………………

Using two of my most favorite items– spicy Italian sausage and ‘shrooms, this number comes together so quick and is so delish that it’ll be a regular staple in your weeknight dinner rotation. You can also throw in other cast members that you may have lingering in your fridge like bell peppers, carrots, zucchinis, etc.

This time around, I ended using whole wheat pasta but feel free to use whichever that tickles your fancy.

TGIF Folks!

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20-Minute Spicy Sausage & Mushroom Pasta
Serves 3-4

Ingredients:

kosher salt
½ pound dried linguine, or pasta of your choice
2 tablespoons olive oil
¾ pound hot Italian sausage, casings removed
½ cup diced shallots
1 tablespoon finely minced garlic
½ teaspoon red pepper flakes
¼ teaspoon dried fennel, crushed
¼ teaspoon dried oregano
2 cups sliced crimini or button mushrooms, roughly chopped
1 28-ounce can crushed Roma tomatoes
2-3 pinches sugar
2-3 sprigs fresh thyme
fresh grated parmesan cheese

Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta boils, heat a large skillet with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Cook until the sausage is no longer pink (about 1-2 minutes) and add the shallots, garlic, pepper flakes, fennel, oregano, and mushrooms. Sauté the items together for another 1-2 minutes.

Add tomatoes with its juices and bring to a boil. Add the sugar, thyme and lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Allow the items to simmer for 8-10 minutes. Remove the thyme sprigs.

Toss in the cooked/drained linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Plate the pasta and cover each dish with freshly shaved parmesan.

Enjoy!

Pork

Slow Cooker Kālua Pig

June 27, 2014January 27, 2015 The Culinary Chronicles3 Comments

It’s ALOHA FRIDAY and what better way to kick off the weekend with some island grindz? And it sure doesn’t get any easier or more ono-licious than Kālua Pig made in a Crock Pot!

Sure, you could go traditional and dig an imu in your backyard to channel the Hawaiian spirit. And heck – I would definitely be the first to give you mad props if you did! But as my family have continually denied my pleas to dig a large hole in their yards, I’ve had to settle for conventional methods and use slow cookers.

It really is a fool proof method of creating delicious Kālua Pig since you throw everything into the pot and then twiddle your thumbs for the next 10 hours. But the secret is the addition of banana leaves and liquid smoke which truly impart the authentic flavors an imu provides.

I like to serve my Kālua Pig over sticky rice with mac salad or sandwiched in my beloved Kings Hawaiian rolls with a tangy slaw. However you choose to serve it, your loved ones will adore you for channeling the flavors of the islands onto their plates.

Alohas!!!

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Slow Cooker Kālua Pig

Ingredients:

5 pounds boneless pork shoulder, trimmed of excess fat
sea salt (Hawaiian sea salt if possible)
black pepper
3-4 banana leaves
½ small white onion, thinly sliced
5 garlic cloves, smashed
1 teaspoon black peppercorns
2 dried bay leaves
4-5 dashes liquid smoke
Using paper towels, dry off the pork and generously season with the sea salt and black pepper.

Line the bottom of the slow cooker with banana leaves, setting aside one to top off the pork. Place the seasoned pork shoulder in the cooker and top with the onions, garlic, peppercorns and bay leaves. Wrap the remaining banana leaf over the top and cover the slow cooker. Cook the pork on low heat for 10 – 12 hours.*

Once done, carefully remove the pork from the slow cooker and place on a platter or large dish. Using two forks, shred the meat into pieces.

Skim and discard the fat and oil from the liquids left in the slow cooker. Pour the liquid over the shredded pork and stir in the liquid smoke. Taste and season with additional sea salt as needed.

Serve over rice or my favorite Kings Hawaiian sweet rolls.

*You can also cook the pork over high heat for about 5-6 hours but I prefer the texture of the low and slow method.