Pulled this from the archives because it is too good to not share again and again…..
We moved to Florida from Hawaii years ago and every once in awhile, something will really, really make us miss the islands.
We always kind of miss the islands–but sometimes we REALLY MISS them.
And, that happened to us last Friday night. You see, my husband is a big time surfer and I, although not a surfer, really have an appreciation for surfing and LOVE watching it. The other night, a friend posted a link to SURFLINE’s web page where they were streaming, LIVE, in high defition, the swell that had just arrived in Waikiki.
We were sitting on our bed, in Florida, watching surfers in Hawaii surf in real time. On waves that we were very familiar with.
It was kind of painful to watch. More for my husband than me. I wanted to be there to jump in the water and eat some good food–but he wanted to be there in the waves.
So, I decided to make him a little something that would make him feel a little less homesick–Hawaiian Sweet Bread with Kaula Pig sandwiches.
We often will eat these sandwiches in the form of a slider on the small Kings Hawaiian Sweet breads–but that was before we knew that they made larger hamburger buns. I added crunchy purple cabbage to the sandwiches for both crunch and color–and because I don’t like soft on soft sandwiches (just like the Amateur Gourmet!)
I served them with a little bit of BBQ sauce and a side of pineapple. A real Hawaiian treat.
It may not have really taken us back to Hawaii–but it did get Aaron reminiscing about the old Kings Restaurant where they would serve Hawaiian sweet breads. We all sat around the dinner table listening to the old stories of Hawaii and the not so old stories. We actually got so inspired that we started to look up airplane tickets to visit family.
One of our favorite reminders of Hawaii made in simple in the slow-cooker.
- 4-6 pounds pork butt
- 2 tbsp kosher salt
- 2 dashes liquid smoke
1. Rub the pork butt down with the salt, being careful to cover all sides.
2. Place salted butt in the slow cooker.
3. Sprinkle the two dashes of liquid smoke (not too much as a little is powerful.)
4. Close lid and let cook on LOW for 6-8 hours.
It may be surprising but you really don't need to add anything else to this recipe other than the salt and the liquid smoke. No need to put veggie broth or water in your slow cooker. The meat will release enough juices to keep it moist and once the timer goes off, it will shred easily with a fork. Make sandwiches, use it to top sweet potatoes, or just enjoy it with a bowl of rice.