About the book
Will Dead Week kill Cassandra’s career?
VP of Student Affairs Cassandra Sato has a desk full of problems and it’s not even Thanksgiving break.
A student’s injury and a deaf advocacy project brings national media attention to underfunded Morton College.
Cassandra’s new boss talks to her dead husband. Cassandra’s mentor thinks he’s a superhero in a senior citizen’s body. And Cassandra, recently moved from Hawai’i, can’t crack the code of what to wear during November in Nebraska.
Is there more to the Vietnam-era story of a student’s death? Cassandra’s search for the long-buried truth stirs up the wrath of those who want to keep the past forgotten.
When Cassandra Sato attends a luau at home in Hawai'i, the highlight is eating Kalua Pig, roasted for hours in
a traditional imu, an underground oven. Cassandra's father also uses the same seasonings to make Kalua
Turkey for Thanksgiving. Luckily, you don't have to dig up your back yard to enjoy the ono flavors of Kalua Pig.
This recipe can go in your crock pot or insta-pot.
Course Main Course
Keyword crock pot, Hawaii, luau
Prep Time 15 minutes
Cook Time 10 hours
Servings 8 people
Author Kelly Brakenhoff
4 lb Pork butt roast
1 tbsp Hawaiian sea salt
2 tbsp canola oil
1 tbsp liquid hickory smoke
1 cup water
1. Rinse and pat dry the pork
2. Sprinkle roast with salt and pepper. In a large skillet on med-high heat, heat the oil and sear the roast on
3. Add the seared roast to the crock pot. Add water and hickory smoke.
4. Cover and cook on LOW for 10-12 hours.
5. Using two forks, shred the pork. Discard any fat. Mix the shredded pork with the juices remaining in the
Serve Kalua Pork plain on a lettuce salad, or on Hawaiian rolls. For a full plate, add a scoop of macaroni salad,
sticky white rice, and pass sriracha sauce for those who want more ooph in their meat.
(or subsitute a whole turkey for Kalua Turkey
or pink Himalayan sea salt or kosher salt
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