Crockpot Hawaiian Luau Pork with Quinoa & Brown Rice

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A slow cooker can bring pork every bit as good as you get at a Hawaiian luau - add lightly pickled sweet and tangy carrots and red onions next to the rich smoky pork and tender Hodgson Mill Quinoa & Brown Rice, and you've got a full meal.


  • 5-7 lbs. pork shoulder, fat trimmed
  • 5-7 Tbsp. sea salt, (1 Tbsp. per pound)
  • 5-7 tsp. liquid smoke, (1 tsp. per pound)
  • 1 pkg Hodgson Mill Quinoa & Brown Rice - Spicy
  • 1 3/4 cup water
  • 2-3 cups bok choy, or 3-4 cups salad greens, for serving


Place prepared pork shoulder in large crock pot, sprinkle with salt and liquid smoke. Cook on low for 12-16 hours. It is helpful, halfway to three-quarters of the way through cooking, to remove and discard about half of the liquid and fat, so that the level is no more than one-third to halfway up the sides of the pork shoulder.  To serve, pull apart the pork, remove from crockpot, letting the liquid drain off, and keep warm to serve. About 20 minutes before serving, prepare Hodgson Mill Quinoa & Brown Rice according to package. Serve with quick pickled vegetables  (recipe below) and either bok choi leaves or salad greens of your choice.


Substitute smoked paprika if you don’t have any liquid smoke. Keeps in refrigerator for several days. Pork reheats best on stovetop or low oven (microwaving makes it hard and crispy). If you cook for 16 hours like I did, you can start it around midnight the night before eating, skim off the excess liquid when you wake up, and it will be ready to serve around 4pm (you can keep it warm for a bit too).


 Quick Pickled vegetable slaw

  • 5 cups finely sliced vegetables (I suggest carrots, red onions, and/or daikon radish)
  • 1 cup distilled white vinegar, or apple cider vinegar
  • 4 tablespoons sugar
  • 2 tablespoons Kosher salt
  • 2 tablespoons yellow mustard seeds
  • 1 cup cold water


Arrange vegetables in heat-proof bowls or jars – either mix them together, or separate each type so people can choose. In a small non-reactive pot over medium heat, heat vinegar, sugar, salt and mustard seeds, stirring, until sugar and salt dissolve. Stir in cold water, which should cool it off a bit.

Pour vinegar mixture over vegetables and refrigerate until needed. The vegetables will be crisp and lightly pickled in an hour, and totally pickled within 24 hours. You can keep these pickles up to a month in the fridge as long as the vegetables are completely submerged in the pickling brine.

From Smitten Kitchen’s Pickled Vegetable Sandwich Slaw

A 5-lb. shoulder yields about 6 servings. Print this Recipe

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