A Taste of Hawaii

To make the Kalua Pork: Get a bone in shoulder pork roast about 5-6 pounds and place in in a deep sided baking dish.

Sprinkle with the Montreal Seasoning blend and place in a 350 degree oven and roast until the it reaches an internal temperature of 195 degree’s. Remove from the oven and let it rest for about 1 hour before shredding. I like to put a baking dish under the pork in the oven and fill it with water so you have a humid roasting environment.

To make the Hawaiian Rice: Throughly rinse all of the starch off of the rice. Place the rinsed rice into a sauce pan and pour the water in. To test to make sure you have enough water, touch the top of the rice with your “pointer” finger and make sure the water line come up to the first knuckle of your finger. Bring to a boil, reduce the heat and simmer for about 25 minutes or until the water has been absorbed into the rice. If you cover the rice, be sure to watch it because it will boil over creating a mess. Once the liquid has been absorbed, remove from the heat, cover and let it rest for about 15 minutes before serving.

To make the Hawaiian Pasta Salad: Follow the directions for cooking the pasta from the package. Strain the pasta and rinse with cold water. Make sure the pasta has cooled completely before making the salad.

In a large bowl, add the cooked, drained and cooled pasta along with the mayonnaise, grated onion, chopped green onions and the salt. Fold everything together to combine. Taste for salt and adjust as needed.

Serve the Kalua pork with the Hawaiian Rice and Hawaiian Pasta Salad. Enjoy!