Hawaiian Air Recipe Challenge:
Flavors Take Flight
I found about about this challenge through a friend, and because I am from Hawaii…I just HAD to enter it!
The challenger is: Submit a recipe inspired by a Hawaiian Air destination. The executive Chef of Hawaiian Air will then chose the winner from the 10 most “Liked” recipes. So I am asking all of you to help VOTE for me! 🙂
Recipe inspired: Big Island Style Pulled pork sandwiches on Hawaiian sweet rolls topped with Kimchi.
Pulled pork is traditionally done as “kalua pig”, and cooked in an “imu” in Hawaii, where the pig is cooked underground for hours, allowing amazing smokey flavor to penetrate and moisten the meat. You’ve probably seen this done if you have ever been to a luau…it is definitely something to see in your lifetime.
However, because I don’t have the means to bury a boar underground at this humble facility, my trusty slow cooker will suffice and will give you amazing fall apart meat!
4lbs Organic Pork Butt
1/2c low-sodium chicken broth
1/4c hoison sauce
1/4c low-sodium soy sauce
3 tbl ketchup
3tbl Organic Big Island Honey
1tbl fresh ginger, peeled and grated
1 tbl red pepper flakes
1tsp dark sesame oil
1tsp Five-spice powder
2 garlic cloves, chopped
Olive oil for drizzling
Salt and pepper for seasoning
Hawaiian Sweet rolls (mini or regular size)
1) Season pork butt with salt and pepper and place in Slow cooker.
2) Mix all other ingredients together with a whisk and add to slow cooker.
3) Cook on High for 6-8hrs, until meat falls apart.
4) When pork is done, remove from slow cooker and shred with 2 forks.
5) Reserve leftover sauce and put shredded meat back in the sauce so it can soak it all up.
6) Serve in mini Hawaiian sweet rolls and top sandwich with Kimchi.
Enjoy! The spicy flavors of the Kimchi go wonderfully with the sweet Hawaiian rolls and dense pork.
And don’t forget to VOTE for me! Mahalo!