Slow Cooker Green Tea Kahlua Pork

Slow Cooker Green Tea Kahlua Pork is a Hawaiian tradition You can easily make this shredded pork dish in your own crockpot.

Slow Cooker Green Tea Kahlua Pork www.fooddonelight.com

This month’s Recipe Redux theme was tea. Another stroke of luck as I had been eyeing a recipe in America’s Test Kitchen Pressure Cooker cookbook. Are you thinking, the title says slow cooker not pressure cooker? Your eyes were not deceiving you. I adapted the pressure cooker recipe to a slow cooker recipe and took out some of the fat while I was at it. It is such a clever recipe and reminds me of a trip to Hawaii over 20 years ago. Oh man, am I getting old.

I went to visit some friends right after I graduated from High School. They were living on Oahu with their parents. They took me to all the sights and we ate so much delicious food. We even went to the Polynesian Cultural Center. I learned to hula dance. It is hard. My hips did not want to move the way that is needed to hula. We saw a man climb a tree to get a coconut and open it. We also stayed for their Luau. A luau is not complete without a roasted pig, aka Kahlua Pork.

Slow Cooker Green Tea Kahlua Pork www.fooddonelight.com

I loved the idea of reliving that fun time. America’s Test Kitchen was using the green tea to mimic the flavor banana leaves give to the pork. The pig is wrapped in banana leaves then roasted in a large pit. It is a rather genius idea and I wish I had thought of it. We also happen to have an abundance of green tea in the house, most of which is decaf. I did find that I preferred to use the green tea in a tea bag and not loose leaf green tea. Most of our loose leaf had large pieces of tea in it. I thought I would need to grind it down so I just opened a few tea bags and used the finely ground tea from the bags.

I am also splurging on a pork butt. Pork butts are cheap but the splurge is in the calories and fat. It is one of the more fatty cuts so you have to trim. Trim away all that visible fat. Just do it. Afterwards, you still need to de-fat the cooking juices. Even though you trimmed the visible fat, this cut is loaded. You will be surprised. Do not worry, this dish is not going to taste like tea. It is going to taste like the best pork you’ve ever had, a true pork flavor. Serve it with some rice. Brown is best but what can I say, my family won’t eat brown rice. It is a total fail on my part. It is also delicious with a pineapple salsa. Give your family a taste of Hawaii tonight.

Slow Cooker Green Tea Kahlua Pork www.fooddonelight.com

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Slow Cooker Green Tea Kahlua Pork #reciperedux
Prep time: 
Total time: 
Serves: About 12 servings
 
Ingredients
  • 4 lbs. boneless pork shoulder (pork butt), trimmed of all visible fat
  • 1 tbsp. green tea leaves (about 3 tea bags)
  • 2 tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • 1 cup water
  • ½ tsp. liquid smoke or liquid aminos
Instructions
  1. In a small bowl, mix together green tea, salt and pepper.
  2. Pour water and liquid smoke into a slow cooker.
  3. With paper towels, pat dry the pork butt and rub the green tea mixture all over it.
  4. Place in a slow cooker and cook on low for 8 hours.
  5. Place pork on a cutting board.
  6. Pour liquid into a fat separator and pour only the juice back into the slow cooker.
  7. Shred pork with two forks and stir meat into the juice.
Nutrition Information
Serving size: About 3 oz. cooked pork Calories: 196 Fat: 9 grams/Carbs 0 grams/Fiber 0 gram/ Protein 26 gra
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But Wait, there is more! Check out these other pork recipes:

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Caribbean Jerk Pork Food Done Light #porkrecipe #jerkrecipe #porktenderloinCaribbean Jerk Pork

Pork Chops with Apple Brandy Sauce www.fooddonelight.com #porkrecipe #applerecipe #skilletdinnerPork Chops with Apple Brandy Sauce

Comments

    • Christie Daruwalla says

      Thanks Taylor. The tea really did make a nice spice rub. I can’t wait to try other teas as rubs too.

    • Christie Daruwalla says

      Hi Marjory, That is a great idea to mix it together. I’ll have to start with a tiny amount of brown.

  1. Charlotte Moore says

    Never would have thought to use green tea in pork roast. Would it not work to just leave the tea in the bag then there wouldn’t be loose tea floating around? Just curious.

    • Christie Daruwalla says

      Hi Charlotte, Actually there was no loose tea floating around. Much like a traditional spice rub, it became a nice crust on the pork. If you only use tea bags, the liquid will be flavored but not the meat.

  2. Maryse Malone says

    Couldn’t pin. Do you have a pin site? I would love to make this for our church potluck (we have 4 slow cookers). Thank you.

    • Christie Daruwalla says

      Thanks Martha. It really worked well. I can’t wait to add different teas to my spice blends now.

  3. says

    Wow! I love the idea of green tea in the pork to mimic the banana leaves. Wooooey that sounds good. And liquid smoke, that sounds incredible too. Is that a way to give food an open fire taste without having cooked it over an open fire? My mouth is watering…

    • Christie Daruwalla says

      Hi Linda, The liquid smoke does give it that grill taste without actually grilling it. It was a delicious way to enjoy a little Hawaiian BBQ.

    • Christie Daruwalla says

      Thanks Deanna. I can still remember how mortified I was to go on stage but it ended up being fun.

    • Christie Daruwalla says

      Thanks Jocelyn, hope you enjoy them. Hawaii was fabulous. Would love to return someday. It sure is amazing how time flies, especially when you are having fun.

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