Easy Hawaiian Kalua Pork

I’ve completed the FindYourSpot.com quiz no less than five times in the last two weeks. This middle season between winter and spring always makes me long for the romantic unknown. The life we should be living somewhere else, with great waving trees in the backyard and a kitchen full of natural light.

And, now Memorial Day is right around the corner, so I feel a grand desire to secure myself a new city. One in which parades are held, with toddlers waving flags, and neighborhoods gathering for great potlucks. Does such a place exist? Because, FindYourSpot.com assures me I’ll be at home in North Carolina. But, I don’t know. I really need your input here.

In the meantime, I’ll make your life tremendously easy by sharing a favorite feed-the-masses recipe, designed to make your Memorial Day festivities as simple, savory, and enjoyable as they ought to be.

Even if you don’t live in North Carolina.

Recipe for this perfect picnic pairing…a Fresh Corn & Cherry Salad with Cucumber Vinaigrette arrives later this week. Stay tuned!


Easy Hawaiian Kalua Pork


1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian Sea Salt or coarse kosher salt
1 tablespoon mesquite liquid smoke flavoring
1/2 head cabbage, shredded (optional)


Use a skewer to pierce the pork all over. Rub the meat all over with salt and then liquid smoke over meat. Place the roast in your slow cooker, cover and cook on low for 16 to 20 hours. During the last hour of cooking, add the shredded cabbage.

Remove meat from slow cooker and shred, adding drippings as needed to moisturize. Serve over mounds of sticky rice.