After such a heavy food day on Oscars Sunday having a light dinner would have been a great idea. That, of course, is not what I did. I had planned a Hawaiian themed dinner centering on a freezer to slow cooker Hawaiian Pork.
For the current non-meat eaters in the house I actually centered the meal on Hawaiian Macaroni Salad. I first made the macaroni salad back in 2013 in search of something reminiscent of what I had experienced on trips to California at a Hawaiian Barbecue restaurant. https://ortsofsorts.com/2013/09/15/hawaiian-chicken…ezer-to-crockpot/
Since the Hawaiian Pork was a freezer to slow cooker meal there was absolutely no prep time for that. I threw it in the slow cooker in the morning and set it and forget it. The macaroni salad goes together pretty easily, so that gave me some extra time to make a little something extra. I threw together some homemade sweet Hawaiian rolls. The little something extra made dinner extra special.
The Hawaiian Pork recipe was new and as always I was anxious to hear what The Hubs and Daughter Number 3 thought of it. D3 is my pickiest eater. While two of my girls are vegetarians (one just for lent) they are still more adventurous eaters than she is. She is not a huge fan of most fruits or vegetables and really doesn’t like fruit in with her meat and did not like it. The Hubs was neutral on this dish.
As a whole the meal was a huge success and everything paired nicely; the Hawaiian Pork, Hawaiian Macaroni Salad, and Sweet Hawaiian Rolls. If you’re a fan of meat and fruit being cooked together you should give this a try. Definitely make the macaroni salad to go with it.
Share your some of your favorite dishes that were inspired by a meal you had in restaurant. Sometimes, those are the best!
- 2-3 pound pork loin
- 1 can crushed pineapple
- 1/4 cup soy sauce
- 1 clove minced garlic
- 1 teaspoon ground ginger
- Place all ingredients in a gallon size freezer bag. Remove air, seal, and freeze.
- The night before you want to cook this, remove the bag from the freezer and place in the refrigerator.
- Dump contents of bag into slow cooker and cook on low for 6-8 hours. Shred pork using a fork or the 2 fork method. Return to slow cooker for about 30 minutes.