Sweet Pork and Coconut Rice

Go HERE to read why I love this recipe. It's a CROWD-PLEASER. If you don't decide to hide it all for yourself before your guests arrive, that is.

Sweet Pork and Coconut Rice

SWEET PORK

• 3-4 lbs. Pork (can be a combination of pork shoulder/butt/picnic-Costco is good)
• ¼ cup Kosher Salt
• ½ cup Aloha Shoyu (Good Hawaiian Soy Sauce-you can find it at Walmart) 
• ¼ cup Water
• ½ cup Brown Sugar

1.  Poke holes all over meat. Rub with Kosher Salt and let sit for 10 minutes. 
2. Combine sauce, water and sugar and stir until sugar is dissolved. 
3. Place each piece of meat on top of a large square of Parchment Paper. Pull edges up to contain the sauce and divide the liquid equally among the pieces of meat. Crimp edges of paper to close tightly at the top of the meat bundle. 
4. Place on a large piece of heavy duty tinfoil and crimp the top the same as the parchment. Place on another piece of foil and close the same way. 
5. Bake a 225 degrees for 6-7 hours. Let rest for 15 minutes before shredding. Pour juices over shredded meat and serve with rice or on rolls.
6. You can make more of the same amount of sauce to serve alongside, but thicken it with some Ultra Gel before serving.

COCONUT RICE

• 2 cups Jasmine Rice
• 1 can Coconut Milk
• 2 cans of water (using the coconut milk can)
• 1 ½ tsp Kosher Salt

1. Combine all ingredients. Follow directions on the package for cooking on the stovetop or microwave, or use a rice cooker. 
2. You may need to make additional batches and hold the first one in a crock pot if you are serving a large group.