Wednesday, June 10, 2015

Hawaiin Pork Salad

For the pork
2-3 lb pork shoulder
4 garlic cloves - peeled
1 yellow onion - sliced
1 tsp garlic powder
salt to taste

For the salad
Romain lettuce - chopped
1 red bell pepper - chopped
1 cup sliced button mushrooms
1 TBSP fat - butter or lard
2 cups pineapple - diced
1/2 cup pepperoni - diced
*3 green onions - diced (optional)

Place the pork in a crock pot on top of sliced onions. Poke 4 holes in the pork with a knife and press the peeled garlic into the holes. Season with salt and garlic powder. 

Cook on low for 8-10 hours. You don't need any liquid, the fat from the pork will keep it moist. 

When the meat is cooked - drain of fat and shred with 2 forks. 

Sautee mushrooms in fat over medium high heat until golden.

Assemble salad and top with any dressing you like or none at all! 

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