Wednesday, October 15, 2008

Hawaiian Shredded Pork with Coconut Rice

Shredded Pork

1 1/2 c. water
3/4 c. apple cider vinegar
3/4 c. ketchup
3/4 c. soy sauce
1 1/2 Tbsp. Worchestershire sauce
3/4 tsp. dry mustard
3/4 tsp. ground cloves
3/4 tsp. powdered ginger
3/4 tsp. pepper
3-4 lb. pork roast (you can get them in individually wrapped pkgs. of 3 at Costco)

Brown your pork roast. (I have never done this, just put it straight in the crock pot.)
Stick in crock pot for 5 hours on low with 4 c. of water. After 5 hours is up, shred your pork, but not too much. Make it so it's chunky, not tunafishy. Mix all of the above ingreidents in a saucepan on low. Pour this and mix around your pork roast still in the crockpot. Continue cooking on low for 2 more hours.

Coconut Rice

I use Jasmine Basmati rice and the normal water to rice ratios, but use coconut milk and skim milk instead of water. The recipe says to add 3 T. sugar, but I don't add it as it's already really flavorful. You can use lite coconut milk.

Ex. 4 cups of rice would need 6 cups of liquid. That's about 2 coconut milk cans and make up the difference with skim milk.

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