When we were first married we lived in West Jordan, Utah. My husband was a football coach and teacher at a local high school. I loved living in West Jordan because it is heavily populated with Polynesians and that means two things: Family and Great Food!
Before every home game the parents would make this huge ridiculous meal for the boys and coaches and I was luckily enough to eat some of the food. Delicious. One of my favorite things was the kalua pork. Simple but so flavorful. I had all but forgotten about it until I came a crossed it on NomNom Paleo’s website and now it is a staple. I like to make a 5-7# because we can have it so easily for leftovers. It is good on it’s own. I’ve had it with scrambled eggs. Nachos (for the kids). In soup. Breakfast burritos. It’s very versatile. Very delicious. Very easy.
Slow Cooker Kalua Pork
5-7# boneless pork butt (I get mine at Costco)
Himalayan Pink Salt (NomNom uses Red Salt but I haven’t ordered it yet so… pink it is)
3-5 strips of bacon
3-5 cloves garlic (optional)
Lay the bacon on the bottom of your slow cooker. For every 1# use 3/4 tsp of salt.Sprinkle and rub salt all over your pork butt. Place cloves of garlic in the butt too. I took my knife and made holes and shoved some in. Place it your pork in the slow cooker and cook on low for 10-12 hours. Take it out of the liquid. Shred it. Drain most of the liquid it’s very salty so you don’t need a ton. Then I throw my pork back in the crock pot and serve it out of there.
Sides: I love this with cauliflower faux-tatoes and roasted brussel sprouts. Yum!!
Jerky can be expensive and full of not great things. Because of that I have been wanting to make my own for about a year but I was crazy intimidated. That was until I got the book Eat Like a Dinosaur for Christmas (Thanks to my amazing hubby) Guess what!! It had a jerky recipe in there. I read through it and it sounded pretty basic but I was still skeptical. Probably the whole dehydrating meat thing freaks me out a bit but I persevered. I am so glad I did. It was good. My kids loved it. I loved it. My hubby loved it but I like mine a little smokier so I set out to create a recipe all on my own.
I started with the basics and picked what spices I knew would go together. This was the best part and also kind of spendy. I did really small batches but it still adds up. Finally my daughter said that it tasted like the jerky I bought last year for our trip to my parents and I knew I had got it right.
Now I have read about doing flank steak but it scares me. I have only used a london broil. I went to my butchers and found the leanest cut there and then bought another because we stinkin’ love jerky at this house.
Smokey Homemade Jerky
This recipe makes a decent amount of jerky. You can half or even quarter it to suit your needs. Also you can dehydrate in an oven but I haven’t tried it.
4# london broil
1 c coconut aminos
1 T. liquid smoke
1 T. chili powder
2 tsp. sea salt
1 tsp. fresh cracked pepper
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. smoked paprika
dash of cayenne
Take your meat and cut it in to 2″x3″ chunks and stick in the freezer for a couple hours. When ready slice with the grain 1/4″ thick. I used my meat slicer and it was super easy.
Take a big bowl that has a lid or a ziploc bag or a tupperware container. What ever you have on hand that also seals well and mix the rest of the ingredients in it. Toss in the meat and then I get my hands in there and make sure it is well coated and combined. Stick it in the fridge to marinate for 8-24 hrs flipping the container every few hours. Then take it out and you can either pat it down a little with a paper towel or stick it right on the dehydrator trays. Run your dehydrator overnight and check them. I pull them when there is not moistness on the outside. Let cool and then throw them in a ziploc bag and store in the fridge or in the pantry but there are no preservatives so they will spoil if left too long in the pantry. Enjoy and tell me how you like it or give me ideas to change it a bit.