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Tuesday: Slow Cooker Kalua Pork, Tropical Rice and Bok Choy

We spent Spring Break '15 on the north shore of Kauai and there was this awesome food truck that we visited over and over. This is exactly what they told me to do to - you can find the red salt at most west coast grocery stores as well as Cost Plus. If you can find fresh pineapple - go for it! NOT: there will be extra pork for use later in the week.
Serves: 4     Prep: 15     Cooking: 13 hours on LOW, 30 minutes


For the Kalua Pork
4-5 lb pork shoulder bone-in or out
3 slices of thick cut smoked bacon
1½ tablespoons of Hawaiian Alaea Red Salt OR 1 ½ tablespoons Kosher salt and ½ teaspoon smoked paprika
4  garlic cloves, sliced in ½ lengthwise
For the Bok Choy
4 bok choy bulbs, split lengthwise
2 cloves of garlic, slicedFor the Rice
1 package frozen brown rice
2 teaspoons coconut aminos or low sodium soy sauce
1 mango diced
½ cup pineapple, diced
2 teaspoons cilantro, minced


Prep the roast by removing the skin and/or fat layer. 
Using a paring knife, poke small holes in the roast and insert the garlic pieces into them.
Salt the entire roast with the red salt or smoked paprika and salt mix.
Lay the bacon slices in the bottom of the slowcooker.
Place the roast on top of the bacon.
Cooked the roast for about 13-14 hours LOW.
When the pork is finished cooking, shred it with two forks and ladle a bit of the cooking liquid over to keep it moist. Set aside.
To prepare the bok choy, bring 1 ½ cups of the pork cooking liquid to a simmer in a large pan fitted with a lid.
Lay the bok choy in the pan, cut-side down, cover and cook for 4-5 minutes until just wilted. Drain.
Meanwhile, microwave the rice.
Mix cooked rice with coconut aminos, mango, pineapple and cilantro.
Serve shredded pork alongside tropical rice and bok choy.