Name: Kalua Pig with Sweet Potato and Coconut Milk
Total time: 240 min
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 2 lbs pork shoulder, trimmed; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 sweet potato, peeled and cubed; 1 cup coconut milk; 1/4 cup soy sauce; 1/4 cup pineapple juice; 1/4 tsp ground ginger

Slow-cooked pork with sweet potato and coconut milk, traditionally prepared in an underground oven.

Method

Preheat oven to 300°F (150°C). In a bowl, mix pork with salt, pepper, garlic powder, and onion powder. Place in roasting pan.
Add sweet potato, coconut milk, soy sauce, pineapple juice, and ginger. Cover with foil. Bake 3-4 hours until pork is tender.
Shred pork with two forks. Mix with cooking juices. Serve warm with rice or bread. Store leftovers in airtight container.
Consume within 3 days. Reheat thoroughly to 165°F (74°C) before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.