Santa’s Luau Pork


Pork shoulder
Lime Juice
Ursa Major Sourdough Rum
Red Onion, julienned
Brazen Pork rub
Cooked Brown Jasmine Rice

Asian slaw ingredients:
2 different colored cabbages
Shredded carrots
Shredded green onion
Sesame Asian vinaigrette

Sesame Asian Vinaigrette ingredients:
¼ cup gluten free soy sauce
¼ cup lime juice
¼ cup vegetable oil
½ teaspoon dry ginger
2 Tablespoon rice wine vinegar
2 Tablespoon brown sugar
2 teaspoon sesame oil
1 teaspoon salt
¼ teaspoon black pepper


For the pork shoulder:
Braise pork shoulder in a cola, dash of lime juice and a shot of Ursa Major Sourdough Rum with red onion for 12 hours
Place shoulder in oven and cook low and slow at 225° for 12 hours
Season with Brazen Pork rub (this is a little sweet and is spiced with cinnamon and nutmeg, hence the name Santa’s pork) when done cooking
Serve over brown jasmine rice, topped with Asian slaw

For the Asian slaw:
Mix all ingredients together until well covered.

For the vinaigrette:
Blend in blender until well combined.