Further set your table by adding dishes, utensils and accoutrements...
And make Kalua pork with sriracha aioli! I don't have a slow cooker as the recipe suggests, so I just used an ample enamel Dutch oven. The oven temperature didn't go over 200 degrees and it cooked slowly overnight, about 12 hours.
Observe the gorgeous hue of preternatural blue from the black lava salt, and the fat cascading off the bone!
The pork turned into Frito pie!
Kalua Pork Sliders with Sriracha Aioli
Adapted from foodista.com
Kalua Pork Ingredients:
5-6 lbs pork butt
2 tbsp black Hawaiian lava salt
1 1/2 tbsp liquid smoke
Dill pickle slices
Lots of time (16 - 20 hrs)
Sriracha Aioli Ingredients:
2 egg yolks
1 cup canola oil
2 tbsp Sriracha
Juice from one lemon
Pinch of salt
Take your pork butt, poke a bunch of holes in it with a knife and rub with the Hawaiian salt and liquid smoke.
After you thoroughly rub your pork butt with the the salt and liquid smoke, put it in a crock pot on low for 16-20 hrs. It's a fantastic meal to start the night before you want to eat it. Let it cook all through the night and all day at work and you'll have a great surprise when you get home from work the next day.
After 16-20 hrs in the slow cooker, the kalua pork should be finely pulled apart. It's easy to pull apart by grabbing two forks and just getting to work. Mix the meat up with all of the delicious simmering sauce and keep it on warm.
Now it's time for the aioli. Simply add your egg yolks, Sriracha, lemon juice and a pinch of salt to bowl of your food processor and blend until the eggs are slightly frothy, about 1 minute.
Once the eggs are beaten, slowly add your canola oil while the mixer is running.
Garnish your slider buns with pickle and the aoili and serve!
Modern advice on etiquette for the not-so-new millennium.
And it helps to have perfect company!ReplyDelete