Early in my maritime career, I served as an engineer in the U.S. Coast Guard. One of my duty stations was aboard a 378’ Coast Guard cutter based in Honolulu, Hawaii. We would spend 3 months patrolling the fishing grounds in Alaska from Ketchikan to Kodiak along the Aleutian chain and north in the Bering Sea as far north as St. Lawrence Island. It was a shock to leave to warm clear waters of Hawaii to the frigid north.
Being homeported in Hawaii certainly had its’ advantages. Besides the beaches, excellent diving and surfing, I always enjoyed the Hawaiian culture; the music and oh the food!! I made it a point to attend as many a hukilau or luau as I could. This month I am slow roasting pork tenderloin with island flair. Interesting factoid: There are only 12 letters in the Hawaiian alphabet.
1 (1 ¼ oz.) dry packet teriyaki marinade
1 tbsp. paprika
1 tsp. fresh ground pepper
3 1/2 lbs. pork shoulder
1⁄2 c. chicken broth
1⁄2 c. brown sugar
1⁄4 c. soy sauce
1 c. chili sauce
1 (6 oz.) can pineapple juice
1 medium onion, chopped
2 carrots, chopped
1 package Kings Hawaiian rolls
First, we are making a dry rub for the tenderloin. In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside.
In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set this aside. Put the chopped onions and carrots in the bottom of a 5-quart slow cooker.
Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork.
Reserve the remainder for the Hawaiian sauce. Cover and cook on low for 7 to 8 hours. When done, the meat will fall apart easily. Discard the liquid in the slow cooker.
2 tbsp. oil
1 tbsp. ginger, chopped
2 tsp. garlic, chopped
In a medium skillet, bring the oil to a medium heat. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork, with grilled pineapple garnish on rolls drizzled with the Hawaiian sauce or on the side for dipping. Enjoy, JW