Monday, March 1, 2010

Hawaiian Haystacks and BBQ Pork Shoulder

Hawaiian Haystacks were yummy as usual.

I had intended to use the leftover chicken from the dumpling dinner for the Hawaiian haystacks, but alas after that didn't work out, I resorted to my usual method of just throwing three frozen chicken breasts into the crock pot.  Recipe:

3 boneless, skinless chicken breast halves, frozen
1 or 2 cans cream o' soup (I used chicken this time, sometimes I use half chicken half celery)
Season to taste, I use about 1/2 tsp. onion powder, garlic salt, and pepper, and then a dash of cayenne pepper.

Put ingredients into crock pot.  Turn on low for 4-6 hours, until easily shredded with a fork.
Voila!  Cooked chicken in a gravy.  It's amazing how the soup changes in the crock pot.  It would be a totally different thing if you just used the cooked soup over cooked chicken.

We put this sauce over jasmine rice and top with pineapple chunks, diced tomatoes, chow mien noodles, celery and whatever other veggie sounds good at the time.  Delicious!

BBQ Pork shoulder worked well too.

I used a 4.5 lb. pork shoulder.  Put that in the crock pot on lowest heat for about 4.5 hours (from when I woke up, until we returned from church.)

 Then I removed the pork, poured out the disgusting fat that I didn't want mixed in with my sauce, and returned the pork to the cooker.

Over that, I poured half a recipe of this bbq sauce from scratch.  I didn't pre-cook that part of the sauce since it would cook for so long in there anyway.  I did cook what was left, and just let it sit out until the pork was done, about 5.5 hours later.

It cooked for a total of 10 hours on lowest heat (my crock pot has 4 heat settings, and one of them is 10 Hours Low.)

When it was done, it pulled off the bone very easily and shredded with just the wooden spoon.  This one had only one large bone, so it didn't cause me the hardship that the chicken did the other day.  Phew!

We had it on top of toasted sesame buns with a side of fruit salad.  Awesome! Looking forward to lunch leftovers.


  1. I am tring to get the haystacks to work with the pulled pork idea. BBQed pork and rice go great together but what toppings is where I am stumped. Do you have any suggestions? Please let me know I will check back

  2. Bonnie, nice to meet you! I think the pork and rice would work wonderfully. The regular toppings of pineapple chunks, coconut, tomatoes and green onions would probably still complement it well. You could make it with more mexican type topping too. Sour cream, fajita peppers, shredded cheese, etc. Let me know what you try out.