Home-cooked Kalua Pork with Macaroni Salad
If you’ve ever been to a Hawaiian Luau, you know that the center of the feast is the kalua pig, roasted in an “underground oven” known as imu. Nothing beats the smoked flavor of the pork, especially when paired with rice and macaroni salad. This combo is quite popular as a plate meal in many Hawaiian restaurants. But you don’t have to be at a luau or in Hawaii to partake of kalua pork. Got a slow cooker? Then go to your nearest grocery store and get yourself some pork butt roast, sea salt and liquid smoke, and you and your lunch or dinner guests can enjoy this Hawaiian delicacy without having to dig an underground fire pit in your backyard!
Now let’s talk macaroni salad. This is a familiar accompaniment to many Hawaiian lunch plates, along with steamed rice. For this recipe combination, I chose to use sea shell macaroni, instead of the usual elbow macaroni, just to add the Hawaiian/ocean flair to the meal. And since I usually recommend more healthy ingredients in my recipes, I decided to use vegenaise, instead of the regular mayonnaise.
When in Hawaii, go get your Kalua pork combo from Ono’s. When in the Mainland, or elsewhere, keep this home-cooked version handy, tucked behind your refrigerator magnet!
KALUA PORK INGREDIENTS
One 3-lb pork butt roast
1 tbsp sea salt
1 tsp liquid smoke
With a sharp knife, pierce the pork butt on different parts to allow the seasoning and steam to evenly penetrate the roast. Rub the pork with the sea salt and liquid smoke, making sure the entire roast is evenly coated. Place the roast in a slow cooker. Turn on the cooker to “low”and cook for 8-10 hours. Halfway through, turn the roast over. Remove the pork from the cooker and, using two forks, shred into very thin strips. Add the drippings to moisten.
6 cups shell macaroni
1 cup grated carrots
1 1/2 cups Vegenaise
1/2 cup low-fat milk
Salt and pepper to taste
Cook the macaroni according the package instructions. In a large mixing bowl, place the cooked macaroni, carrots, vegenaise and milk and mix well. Add salt and pepper to taste. Refrigerate overnight.