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Kalua Pork with Hawaiian Barbecue Sauce

Kalua Pork with Hawaiian Barbecue Sauce

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 360 minutes

Ingredients: Add ingredients to List

Kalua Pork with Hawaiian Barbecue Sauce
3 lb Hannaford Inspirations Pork Tenderloin
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper, freshly ground
2 tablespoon Canola oil
1/2 cup Canned chicken broth, low sodium
1/2 cup TOMATO KETCHUP (CATSUP), LOW SODIUM
1/2 cup Low sodium soy sauce
1/3 cup Brown sugar
2 each Cloves garlic, minced
1 tablespoon Minced fresh ginger
3/4 teaspoon Chinese five spice, powder
1/2 teaspoon Liquid smoke
4 tablespoon Pineapple rings, cut in half, or wedges

directions:

For this mainland variation of kalua pork, a slow cooker stands in for an underground imu and hot stones, and pork tenderloins are swapped for a whole pig; the net result is island flavor with ease. Kalua pork pairs well with steamed collard greens or kale, and plain white rice. You can make this dish a day in advance and reheat before serving.
What Kids Can Do:
* Cut pork tenderloins into thirds and season.
* Measure ingredients.
* Place ingredients in slow cooker.
* Mix together ingredients for Hawaiian barbecue sauce.
* Pour sauce over meat.
* Shred cooked meat.
1. Prepare pork. Cut each tenderloin into three pieces and pat dry with paper towels. Sprinkle salt and pepper evenly over meat.
2. Heat 1 tsp. of the oil in a skillet set over medium high heat. Place 3 pieces of pork in pan and brown evenly, approximately 2 to 3 minutes on each side. Remove pork and place in slow cooker. Add remaining three pieces of pork. Remove pork, add to slow cooker, and reduce heat under skillet to medium low. Add chicken broth to pan and scrape up browned drippings. Pour broth over meat.
3. Prepare sauce. In a medium bowl, mix ketchup, soy sauce, brown sugar, garlic, ginger, Chinese five-spice powder, and Liquid Smoke. Pour over meat. Place cover on slow cooker and cook on low for 6 to 8 hours.
4. After cooking, remove pork pieces from sauce and shred with two forks. Stir shredded meat into sauce. Serve hot, garnished with pineapple, if desired.
Hannaford fresh Magazine, July - August 2008

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Quantity Ingredients  
3 lb Hannaford Inspirations Pork Tenderloin  
1/2 teaspoon Kosher salt  
1/4 teaspoon Black pepper, freshly ground  
2 tablespoon Canola oil  
1/2 cup Canned chicken broth, low sodium  
1/2 cup TOMATO KETCHUP (CATSUP), LOW SODIUM  
1/2 cup Low sodium soy sauce  
1/3 cup Brown sugar  
2 each Cloves garlic, minced  
1 tablespoon Minced fresh ginger  
3/4 teaspoon Chinese five spice, powder  
1/2 teaspoon Liquid smoke  
4 tablespoon Pineapple rings, cut in half, or wedg  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 354 kcal (17%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 13 g (65%)
Cholesterol 125 mg (41%)
Sodium 1326 mg (55%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 8 g (32%)
Protein 56 g (93%)
Vitamins
Vitamin A 152 IU (3%)
Vitamin C 8 mg (13%)
Minerals
Calcium 37 mg (0%)
Iron 13 mg (21%)
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