The meatball alone is slightly salty, a little smoky, very juicy and oh so delicious.

Not going to lie, several meatballs never found their way to the Hawaiian sweet rolls, they were that good.

The Ingredients

For the Kalua Pork we used ground pork shoulder plus two key ingredients. Liquid Smoke and Hawaiian Sea Salt are the signature ingredients.

First for the pork, I wanted to be sure the fat content was high enough to keep the meatballs juicy. So I had the butcher grind a boneless pork shoulder roast (Boston butt).

The Liquid Smoke was a first for me. Every Slow Cooker Kalua Pork recipe I could find (and there are hundreds) included it. I feared a ‘fake’ smoke taste but was pleasantly surprised. Just a small amount (1/2 teaspoon) deliver a great smoky flavor.

The final and truly authentic ingredient was the Alaea Sea Salt, also known as Hawaiian red salt.

For the sea salt, we actually brought back a couple different salts from a trip to Hawaii, both very reminiscent of the beautiful beaches we explored.

No worries if you don’t have a Hawaiian vacation in your near future, you can find the Hawaiian Alaea Sea Salt at Cost Plus World Market or online.

I interrupt this Kalua Pork Meatball Slider recipe post to share some black lava and red clay pictures from our Hawaii vacay 2019.

And we’re back!

Classic Kalua Pork is a whole pig wrapped in banana leaves, then slow roasted in an underground oven called an Imu and traditionally served at a Luau.

However on the mainland, it is also very common (and much easier) to make Kalua Pork in a slow cooker with the same three ingredients – boneless pork shoulder, Alaea sea salt and Liquid Smoke.

I wanted to infuse all of the smoky slow roasted flavor I possibly could into our Kalua Pork Meatballs so I cooked them on our Primo Smoker at 275 -300 degrees F for an hour.

The Process

While bacon wasn’t part of my original plan, it served as a way to keep the meatballs from sticking to the pan and in turn became the perfect addition to our Kalua Pork Meatballs Sliders.

If you don’t have a smoker you can certainly cook these in the oven at 350 degrees. F. for 20 minutes.

How to Build the Sliders

Here’s how we build the sliders.

First I grilled King’s Hawaiian Sweet Rolls and fresh pineapple rings (which I trimmed slightly first so they would fit the bun).

I made a simple coleslaw of cabbage and carrot tossed in a little mayonnaise dressing (same that we use for the Hawaiian Macaroni Salad) and a spicy mayo spread for the toasted buns.

The flavor combinations were out of this world.

The Kalua Pork Meatball was definitely the star with a nice smoky flavor.

The sweetness of the Hawaiian Sweet Rolls and grilled pineapple balanced the spicy mayo, while the coleslaw brought a little crunch.

The bacon was a straight up bonus to this handheld slider!

I made a classic Hawaiian Macaroni Salad to go with our Kalua Pork Meatball Sliders. What a perfect lunch plate or addition to your game-day spread or backyard gatherings!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Kalua Pork Meatball Sliders

The flavor combinations were out of this world. The Kalua Pork Meatball was definitely the star with a nice smoky flavor. The sweetness of the Hawaiian Sweet Rolls and grilled pineapple balanced the spicy mayo, while the coleslaw brought a little crunch. The bacon was a straight up bonus to this handheld slider!

Course Burger, Entree or Appetizer, Sandwich

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground pork shoulder
• 1 teaspoon Alaea sea salt
• 1/2 teaspoon Liquid Smoke
• 4 slices thick cut bacon

For the Coleslaw

• 3/4 cup finely shredded cabbage
• 1/4 cup finely shredded carrot
• 3 Tablespoons mayonnaise
• 1 Tablespoon milk
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon brown sugar
• salt & pepper to taste

For the Sliders

• 8 Hawaiian sweet rolls
• 8 slices grilled pineapple
• 1 cup cabbage/carrot coleslaw see recipe above
• 3 Tablespoons Spicy mayo equal parts mayonnaise and sriracha

Instructions

For the Meatballs

• Preheat smoker grill to 250° F or oven to 350° F. Combine ground pork, liquid smoke and sea salt. Form into 8 meatballs, about 2-inch in diameter. Line a cast iron skillet with bacon slices. Place meatballs on top of bacon and smoke for 1 hour at 250°-300° F or bake in oven at 350° F for 20 minutes or until internal temperature of meatballs reaches 165° F.

For the Coleslaw

• Combine coleslaw ingredients in a small bowl.

For the Sliders

• Grill the pineapple slices and sweet rolls. Layer each toasted roll with a pineapple slice, 1/2 slice of bacon, a meatball, a small spoonful coleslaw, spicy mayo and top of roll. Secure each with toothpicks.

The post Kalua Pork Meatball Sliders appeared first on Lemony Thyme.

I was introduced to this fabulous RECIPE a couple of years ago and tucked it into my must-make folder for safe keeping.  Juicy sweet pineapple, coconut, macadamia nuts, sweetened condensed milk, dark rum, and the surprise ingredient ginger snaps.  Baked into awe-mazing.  Oh my!!  We’ll call this heavenly dessert, that screams tropical paradise, Piña Colada Baked Pineapple.

The person who first introduced this recipe to me happens to be one of my work bff’s.  I thought it only fitting that we all enjoy warm unctuous pineapple love on her birthday, prepared in our office break room…that rocks!!  Jennica has appeared in several posts here on Lemony Thyme, as she is always full of energy, positivity, creativity, can-do AND more thoughtfulness than anyone I know.  THE, kind of vibe we all long to exude and most definitely benefit from.  Check out some of my favorite Jennica highlights below.

I’ve shared often that I work with a passionate bunch of people.  We give our all, in work and play.  This rock star joined 30 of her fellow teammates to celebrate Lock ‘n Roll Month (circa 2011) in pure Cher style.  Here’s the entire 80’s Rock Star Team.

I know she’s hating me right now, but damn girl.  She embraced the challenge (dress like your favorite 80’s rock star), stayed in character for her red carpet entrance, met the paparazzi with a fierce delivery, and those arms.  I say Rock Star extraordinaire.

While I love Jenn in Cher mode, she’s far superior than that.  She’s the individual who connected our company with Habitat for Humanity.  She worked tirelessly to find a way for Delaney to make a difference, one of our core corporate philosophies.  We were privileged to take part in our first ‘Got Locks’ community service project in 2011.

Besides running our stellar Inside Sales Department, she’s got mad party-planning skills.  And how we love to party.  This girl knows how to get the most out of dry ice, dimmed lights, spooky effects, and food.

Not to mention her special effects costumes.

We all need a friend, workmate, and awesome ‘being’ in our lives.  I’m blessed.  When my small family faced the most difficult days, Jennica delivered comfort.  My recreation of Jenn’s Chicken Enchilladas {with Red Sauce} recipe was a tribute to Mom and Jennica.  Never underestimate delivering food, even when ‘words’ are a challenge.

I’m sure by know you’ve developed a kinship to Jenn.  She’s that awesome.  Welcome National Watermelon Day.  I made Watermelon Gaspacho, she made a Watermelon Turtle.  You see the passion right?!  My heart is full for this girl, who never wants to steal the limelight, looks for ways to recognize her peers, and totally rocks on the dance-floor. #ChristmasParty2014.

So when she shared an experience of Gratineed Pineapple a couple of years ago, I made a mental note that we would recreate this recipe for her one day.  We celebrated Jennica’s birthday a couple of weeks ago with a delicious lunch out at a local Cuban restaurant, followed by Piña Colada Baked Pineapple for all.

Will you look at all that flavor love.  Now imagine it warmed until bubbly, wafting with the aroma of sweet pineapple rum.

One last shout-out to Jennica (although I could go on and on).  Every Christmas season, our office plays ‘Secret Santa’, and this girl rally’s the troops.  Serious mischief, full on elf-mode, with enough laughter to refill the tank.  xo Jenn.  Thanks for being on my team.

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Piña Colada Baked Pineapple

Author Wives with Knives

Ingredients

• 1 large fresh pineapple
• 2 cups additional pineapple chunks
• 1/2 cup shredded sweetened coconut flakes
• 1/2 cup crushed ginger snaps
• 1/2 cup chopped macadamia nuts
• 1/2 cup sweetened condensed milk
• 2 Tbl. dark rum we used Myers

Instructions

• Slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. With a small sharp knife carefully cut the remaining pineapple out of the shell. Cut into 1-inch cubes and combine with additional 2 cups of pineapple chunks.
• Combine coconut, gingersnap cookies and macadamia nuts. Set aside.
• Whisk together sweetened condensed milk and dark rum. Set aside.
• In the cored pineapple halves, layer half pineapple chunks, sprinkle half of coconut/gingersnap mixture, drizzle of half sweet condensed milk/rum mixture; repeat.
• Bake at 325 degrees for 20-25 minutes or until golden brown and bubbly; about 20-25 minutes. Keep an eye on it so it doesn’t brown too quickly. Tent with foil if necessary.

Notes

We tripled the recipe to serve a larger crowd.

The post Piña Colada Baked Pineapple appeared first on Lemony Thyme.

I may have a new favorite Summer Thyme Sipper.  Gin & Tonic {with Grilled Pineapple & Lemony Thyme}.  Photo bomb courtesy of Scrappy Thyme.

Wow on so many levels.  Have you had grilled pineapple?  Turned your nose up at gin?  Questioned fresh herbs in a cocktail?  If you answered “Yes” to any of these questions…

Listen up.

Welcome Lemony Thyme with it’s wildly fragrant tiny leaves.  My most prolific herb.  I took this picture pre-7-days-of-rain….no kidding.  Wait until you see it now.  I’ve been harvesting and drying as fast as I can.

This is my #1 Whiskey Barrel Herb Porch Pot.  Lemony Thyme is thriving and her sister Sage isn’t too shabby either.

My kid sent me a text a couple weeks back with this picture below, captioned “gin lemon lime grilled pineapple and thyme. yep.”

Hello sexy and welcome to my world.  I knew on the first hot & sunny day of the season I would be enjoying a Gin & Tonic {with Grilled Pineapple & Lemony Thyme}.

Grilled pineapple is wonderful.  The sweetness intensifies and brings great flavor to our otherwise citrusy cocktail with lemon, lime and lemony thyme.  Shelby’s instructions were “muddle slightly, top with tonic.”

Delicious.  Refreshing.  Sings of summer thyme.

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Gin & Tonic {with Grilled Pineapple & Lemony Thyme}

Author Libby with Lemony Thyme

Ingredients

Per Cocktail…

• 2 slices of grilled pineapple
• 2 slices lime
• 2 slices lemon
• 4-6 sprigs lemony thyme
• 2 ounces gin
• 6 ounces tonic water or to taste
• ice

Instructions

• Place pineapple, lime, lemon and lemony thyme in glass. Muddle ingredients slightly. Add ice, gin and tonic. Enjoy!!

The post Gin & Tonic {with Grilled Pineapple & Lemony Thyme} appeared first on Lemony Thyme.

She requested a Hummingbird Cake.  

It was about six months ago and it went something like this.  Oh. My Word!  You have GOT to make a Hummingbird Cake and share it on Lemony Thyme.  And with me.  Of course you have to share it with me.

On that day, I had never heard of a Hummingbird Cake.  Which made it all the more intriguing.  A quick Google search and I quickly learned that one Mrs. L.H. Wiggins shared this recipe with Southern Living magazine in 1978.  If it’s still popular 35+ years later, it was high thyme to share it here.

Weeks went by, then months since Bethany requested a Hummingbird Cake.  As her birthday month grew closer I developed a new enthusiasm for making what I would now call a classic cake.

When I find myself wide awake between 3:30 and 4:30 am (I blame it on age), instead of tossing and turning in frustration…I pick up my phone and surf Pinterest.  And that is where I discovered Dried Pineapple Flowers.  While I had good intentions of taking pictures every step of the way…day light was dwindling and I still had a Hummingbird Cake to bake.  Annie’s Eats has this gorgeous how-to tutorial which is precisely what I followed.

Recipe note:  the instructions call for cutting the pineapple very thinly, so that it’s almost transparent.  I attempted this first with my mandolin but I struggled to get full slices.  I used a sharp knife and cut them as thin as I could.  Not transparent but thin, which required a little extra time in the oven.  Then they continued to air dry overnight.

Back to this heavenly Hummingbird Cake.  I adapted this recipe from Paula Deen.  It’s basically a banana flavored spice cake that is super moist yet light.  Cream cheese frosting gives it a carrot cake feel and adding chopped pecans was spot on.

Happy Birthday Bethany.  As always, happy to share your day with you and always happy to share my newest recipes. xoxo

Bethany and I have a lot in common.  We face most Mondays with enthusiasm and drive towards making Healthy Choices.  Often by mid-week this is us.  Just one of the many reasons I love this girl.

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Hummingbird Cake {with Pineapple Flowers}

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Ingredients

For dried pineapple flowers…

• 1 fresh pineapple

For Hummingbird Cake…

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. salt
• 2 cups sugar
• 2 sticks butter softened
• 1 tsp. vanilla
• 4 eggs
• 1/3 cup buttermilk
• 1 1/2 cups mashed ripe bananas about 4 medium
• 1 8- ounce can crushed pineapple
• 2 cups chopped pecans

For cream cheese frosting…

• 2 sticks butter softened
• 2 8- ounce block cream cheese softened
• 2 cups confectioners sugar
• 1 tsp. vanilla

Instructions

For dried pineapple flowers…

• Preheat oven to 225 degrees. Line baking sheet with parchment paper.
• Cut top off fresh pineapple. Then peel it and remove eyes. Thinly slice pineapple, so it is almost transparent. Lay slices on parchment lined baking sheet. Bake for 30 minutes, turn over slices and back for an additional 30 minutes or until they begin to dry and lightly brown on edges. Remove from oven and transfer slices to a muffin tin, so they take on the shape of flowers. Allow to continue to air dry overnight.

For the Hummingbird Cake…

• Preheat oven to 350 degrees. Spray 3 9-inch cake pans with nonstick baking spray.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Reserve.
• In a large bowl, beat together sugar and vanilla until fluffy. Add the eggs, one at a time, beating well after each addition.
• Add flour mixture to butter mixture, alternating with buttermilk, beating until just combined after each addition. Then add in the bananas and pineapple and beat until combined.
• Equally divide cake batter into prepared pans. Bake for 30 – 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Then remove from pans and cool completely on wire racks.

For cream cheese frosting…

• Beat the cream cheese, butter and vanilla until creamy. Gradually add in the confectioners sugar; beat until smooth and creamy. Spread frosting between each layer, then spread remaining frosting on top and sides of cake. Press chopped pecans into frosting on lower half of cake. Arrange pineapple flowers in desired pattern.

The post Hummingbird Cake {with Pineapple Flowers} appeared first on Lemony Thyme.

Just a little Memorial Day message to all of our service men and women, past and present.  You Rock!!  The sacrifices you and your families have made to protect our freedom is beyond measure and will not be forgotten.  Thank you.

Growing up in New Hampshire, where the state motto is “Live Free or Die” we never missed a Memorial Day parade and they were always held on May 30th, regardless of what day of the week the holiday fell on.  Most businesses were closed that day, but if they weren’t they closed down during the parade, allowing employees to pour onto the sidewalks to show their respect.  The parade was followed by backyard cookouts, family gatherings, and a understanding that summer was almost upon us.

I decided that a Piña Colada would be a great way to welcome in summer.  I found a simple recipe in my Vitamix cookbook.

~ Piña Colada Recipe ~

4 1/2 ounces light rum
4 1/2 Tbl. cream of coconut
1/2 cup coconut milk
2 Tbl. shredded coconut
3/4 cup fresh pineapple
1 banana, optional
3 cups ice

Place all ingredients in the blender container and secure lid.  Start on lowest setting, then increase to Variable Speed 5 and blend for 45 seconds or until desired consistency is reached.  Enjoy!

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