Hawaiian Kalua Pork Zucchini Boats
Make your dinner exciting with kalua pork zucchini boats. Enjoy this easy, healthy dish full of vibrant flavors and nutrients.
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Ingredients
- 4½-5 pounds Pork shoulder
- 3 tbsp Hawaiian salt
- 1/4 cup Soy sauce
- 1 tsp Worcestershire sauce
- 2 cloves Garlic, crushed
- 3/4 tsp Liquid smoke
- Fresh corn husks, banana leaves, or Ti leaves
- 3 Radishes, thinly sliced
- 2 Green onions, diced
- 6 Pineapple rings
- 3 Large zucchini
Instructions
- Line the bottom of the crockpot with corn husks, banana leaves, or ti leaves.
- Place the pork shoulder on top of the leaves.
- In a small bowl, combine the Hawaiian salt, soy sauce, Worcestershire sauce, garlic, and liquid smoke.
- Pour the sauce on top of the pork, rubbing it into the meat.
- Cover the top of the pork with more husks (or leaves). Place the cover on the crockpot and turn on to the low setting. Slow cook the pork for 6 hours or until the internal temperature is 205℉.
- Once the pork is finished cooking, remove from the crockpot and shred with two forks in a large bowl. Discard any large fatty pieces. Pour any juice from the crockpot over the top of the shredded pork. Cover and allow to cool slightly.
- Preheat the oven to 400℉.
- Slice the zucchini lengthwise and scoop out the seeds. Salt the zucchini and wait 15 minutes to draw out the water from the zucchini.
- Place the zucchini on a sheet pan and dab off the excess water.
- Bake the zucchini for 15 minutes.
- Remove the zucchini from the oven and fill each boat with the shredded pork. Place one pineapple ring on each boat.
- Return the filled boats to the oven and bake again for 10 minutes.
- After the second bake, remove from the oven and top each boat with sliced radishes and green onions. Serve immediately.
Nutrition
Serving: 1zucchini boatCalories: 510kcal
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