Hawaiian-style Pulled Pork and Sweet Potato

Ingredients

In this adaptation of the Maltese dish "Tal-majjal u patata," we have incorporated the flavors and ingredients commonly found in Hawaiian cuisine. The original dish typically uses Mediterranean spices and cooking techniques, while the Hawaiian version infuses tropical flavors such as pineapple and coconut. Additionally, the original dish is traditionally served with potatoes, but we have substituted sweet potatoes to add a touch of sweetness and enhance the Hawaiian influence. We alse have the original recipe for Tal-majjal u patata, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless 2 pounds (900g) pork shoulder, boneless
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) ketchup 1/4 cup (60ml) ketchup
• 1/4 cup (60ml) brown sugar 1/4 cup (60ml) brown sugar
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon (15ml) ginger, grated 1 tablespoon (15ml) ginger, grated
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5ml) chili flakes 1 teaspoon (5ml) chili flakes
• 2 large sweet potatoes, peeled and cubed 2 large sweet potatoes, peeled and cubed
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and chili flakes.
2. 2.
   Place the pork shoulder in a slow cooker and pour the marinade over it. Cover and refrigerate for at least 4 hours or overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Remove the pork shoulder from the marinade and season with salt and pepper. Reserve the marinade for later use.
5. 5.
   Heat a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned.
6. 6.
   Add the reserved marinade to the pot and bring it to a simmer.
7. 7.
   Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
8. 8.
   While the pork is cooking, steam the sweet potato cubes until they are fork-tender, about 15-20 minutes.
9. 9.
   Once the pork is cooked, remove it from the pot and shred it using two forks.
10. 10.
    Return the shredded pork to the pot and mix it with the remaining sauce.
11. 11.
    Serve the Hawaiian-style pulled pork over a bed of steamed sweet potatoes.

Treat your ingredients with care...

• Pork shoulder — Slow cooking the pork shoulder will result in tender and flavorful meat. Make sure to marinate it for at least 4 hours or overnight to enhance the flavors.
• Sweet potatoes — Steaming the sweet potatoes will preserve their natural sweetness and maintain their creamy texture. Be careful not to overcook them, as they can become mushy.

Tips & Tricks

• For a smoky flavor, you can add a teaspoon of liquid smoke to the marinade.
• Serve the pulled pork on Hawaiian sweet rolls for a delicious slider option.
• If you prefer a spicier kick, increase the amount of chili flakes or add a dash of hot sauce to the marinade.
• Leftover pulled pork can be used in tacos, sandwiches, or quesadillas for a tasty twist.
• Garnish the dish with fresh pineapple chunks and cilantro for an extra burst of flavor.

Serving advice

Serve the Hawaiian-style pulled pork and sweet potatoes as a main course, accompanied by a side of coleslaw or a tropical fruit salad. The dish pairs well with a refreshing glass of pineapple juice or a tropical cocktail.

Presentation advice

Arrange the shredded pork on top of the steamed sweet potatoes, allowing the vibrant colors to shine through. Garnish with fresh cilantro leaves and pineapple chunks for an appealing tropical touch.