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This was one of my 2 favorite dishes when we were in Maui. The other was Ahi Poke which I make also but is a little cost prohibitive to make too often.
Ingredients - Pork Roast
1 - 3 lb pork roast
1 whole bunch of Garlic, finely chopped
I tsp Kosher or Sea salt
1 tsp cayenne pepper
1 tsp black pepper
1/2 c green onion, finely chopped
1 shallot, finely chopped
1 Jalapeno, veined and seeded if desired, finely chopped
1/2 cup Dr Pepper
1 cup unsalted butter
1 tbsp Soy
1 tsp liquid smoke
1 tbsp Worcestershire
2 cups beef stock
Rub down pork roast with half of garlic, pepper, salt and cayenne. Place in Slow cooker with fat up.
Melt 1/2 cup butter in skillet on high. Add Jalapeno, onion, Shallots, half of garlic and cook for a few minutes until browning. Add the liquids and stir, then pour over pork. Cook for 8-12 hours until falling apart, basting occasionally in the juices.
Remove from slow cooker and shred. Pour a little of the juice over it to keep it moist and cover.
Put white rice on to cook.
Pour the remaining juice from the roast in a skillet (If there isn't much juice left from the pork roast you may need to add more beef stock.) and add the remaining butter, slowly whisk in 1 cup of flour. Bring to a boil, reduce heat and simmer until it thickens to your preferred consistency. Season to taste with salt and black pepper.
Put generous helping of white rice on plate or in bowl, put generous helping of shredded pork over rice. Pour gravy over pork. Fry 2 eggs and place over the top.
Break the yolks so they ooze all over and eat heartily with at least a 6 pack and then take a long nap.
Ingredients - Pork Roast
1 - 3 lb pork roast
1 whole bunch of Garlic, finely chopped
I tsp Kosher or Sea salt
1 tsp cayenne pepper
1 tsp black pepper
1/2 c green onion, finely chopped
1 shallot, finely chopped
1 Jalapeno, veined and seeded if desired, finely chopped
1/2 cup Dr Pepper
1 cup unsalted butter
1 tbsp Soy
1 tsp liquid smoke
1 tbsp Worcestershire
2 cups beef stock
Rub down pork roast with half of garlic, pepper, salt and cayenne. Place in Slow cooker with fat up.
Melt 1/2 cup butter in skillet on high. Add Jalapeno, onion, Shallots, half of garlic and cook for a few minutes until browning. Add the liquids and stir, then pour over pork. Cook for 8-12 hours until falling apart, basting occasionally in the juices.
Remove from slow cooker and shred. Pour a little of the juice over it to keep it moist and cover.
Put white rice on to cook.
Pour the remaining juice from the roast in a skillet (If there isn't much juice left from the pork roast you may need to add more beef stock.) and add the remaining butter, slowly whisk in 1 cup of flour. Bring to a boil, reduce heat and simmer until it thickens to your preferred consistency. Season to taste with salt and black pepper.
Put generous helping of white rice on plate or in bowl, put generous helping of shredded pork over rice. Pour gravy over pork. Fry 2 eggs and place over the top.
Break the yolks so they ooze all over and eat heartily with at least a 6 pack and then take a long nap.
Attached Files
COMMUNITY WITH A LARGE
PROBLEM AND A 
PROBLEM.
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