Aloha Roast Pork
3-4 pounds pork butt/shoulder
1 onion, sliced
1 slice ginger
2 cloves garlic, minced
3 Tablespoons brown sugar
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
fresh ground pepper
11 oz coconut water
Juice of half an orange
On the bottom of a crock pot, layer the sliced onion and add the ginger. Place the pork on top.
In a small bowl combine the minced garlic, brown sugar, cumin, chili powder, garlic powder, salt and pepper. Rub into the pork.
Pour in the coconut water and orange juice.
Set the crock pot on low for 6-8 hours until the pork is cooked through and falls to pieces.
Chocolate Pumpkin Mochi Cake
1 pound (16 oz box) mochiko
2 cups sugar
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, melted
1 (12 ounce) can evaporated milk
1 teaspoon vanilla
3/4 cup pumpkin
1/4 cup Cocoa Powder
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Prep a pan with buttered parchment. (This isn’t necessary unless you want to lift it out to cut. Otherwise the batter can be poured right into the non-stick pan.)
In a bowl whisk together the mochiko, sugar, baking powder and salt.
Add the butter, evaporated milk, eggs and vanilla and stir well.
Pour 1/3 of the batter into a separate small bowl and add the 3/4 cup of pumpkin and stir until combined.
To the rest of the batter in the larger bowl, stir in the cocoa powder and the chocolate chips.
Pour all but 1 cup of the chocolate batter into the pan. Spread evenly.
Add the pumpkin mixture on top of the chocolate batter, spreading evenly over the top.
Drop the remaining one cup of the chocolate mixture by spoonfuls on top of the pumpkin batter. To make the swirls use a butter knife and make figure 8s, swirling the pumpkin and spoonfuls of chocolate together.
Bake for 40-45 minutes depending on your oven, until done and tested with a toothpick. Let cool and cut into squares.