Several weeks ago an elderly Spanish man did something that now causes the power in my kitchen to go out several times a day.  I called him to fix a chandelier, but in doing so, he caused an imbalance in the cosmic force that governs the electricity in my kitchen.  Butterfly effect?  I have no idea as I never saw that Ashton Kutcher movie.

So, last night I was faced with a dilemma.  I had a four pound pork shoulder, some red Hawaiian sea salt, the unnerving desire to use my crock pot…and an unreliable power source.  I think all would agree that I had no choice but to plug the cooker in next to my bed.

It was a meaty, bubbly night.  I woke several times and fretted over the pork’s temperature and progress as if it were a sickly infant, and the blue glow from the display panel kept me on edge.  But, I believe, like any animal who eats its young, it was worth the effort.

`Okole maluna.

Hawaiian Pork Buddy

*This recipe is dedicated to Shawn Doherty

• 4-5 pounds boneless pork shoulder, skin on
• 5 slices thick-cut bacon
• 1 Tbs-1.5 Tbs coarse red Hawaiian salt
• 5 garlic cloves, peeled

1. Line the bottom of a slow cooker with bacon.
2. Rub the pork generously with the salt.
3. Cut slits into the port and push the garlic in.
4. Place the pork, skin side up into the slow cooker.
5. Cook on low for 16 hours.
6. Remove the pork from the liquid that has accumulated.
7. Take off the skin and fat and set aside.
8. Shred the pork into a clean bowl.
9. Taste and adjust seasoning by adding a small amount of the crock pot liquid.
10. If you’re a wild beast (like me) remove the fat from the skin and mix it through the pork.  The fat tastes sooooo good.

Enjoy!

https://www.youtube.com/watch?v=jc_ItEm5W54