Summer Fun - Kahlua Pork and Cabbage Salad

I remember going to Maui and falling madly in love with the Kahlua pork. I hunted around and found a SUPER easy recipe for it! Tried it out this weekend and was SO not disappointed. I also remember the yummy cabbage ramen salad -- and that its not-so-paleo. I played around with several recipes until I hit paydirt with this one!


The smoky saltiness of the pork went very well with the sweet-tart cabbage salad. The toasted almonds in the salad added just the right amount of sweet... *nom nom*

Kahlua Pork

Ingredients:

1 (6 pound) pork butt or shoulder roast

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon liquid smoke flavoring

Directions:

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place

roast in a slow cooker.

Cover, and cook on Low for 3 hours per pound of pork.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten

Cabbage Salad

Ingredients

1 tsp sesame oil

1/3 cup sliced almonds

1 head cabbage, finely chopped           

6 green onions, sliced thin

2/3 cup olive oil

2 tablespoons water

1/4 cup cider (or rice wine) vinegar     

1 tablespoon raw honey

½  tablespoon organic chicken base

salt and pepper

Directions:

Toast almonds in a skillet on the stove about 10 minutes until lightly toasted. Watch carefully, they can burn quickly.

Mix cabbage and green onions in a large bowl.

Dressing:

 Wisk  oil, water and vinegar in a bowl. Add honey and chicken base. Mix well. Taste, and add more honey, salt and pepper to taste.

Just before serving, add almonds and sesame seeds to cabbage mixture.

Pour on dressing and toss well.

Serve immediately.