Liquid Smoke

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.

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.