Serving size 10
Prep/ cooking time 2:00 hours
Mushroom Gravy:
1. Place pork shoulder in a clean mixing bowl. Add oil, salt, black pepper, rosemary, thyme, and garlic, using gloves mix pork using hands to thoroughly coat pork and let it set for an hour or do it in advance the day before and let it marinate in the icebox covered.
2. Pre heat oven to 400 degrees, once oven reaches temperature, place pork on rack, and roast for 1 1/2- 2 hours, or until internal temperature reaches 145 degrees.
3. In a saucepan, start by sauteing onion, and mushroom with oil, and cook for 2 minutes. Add in rosemary, and thyme, then pour Aloha Shoyu’s Original Blend to deglaze pan, and cook for another minute. Add butter and give it a quick stir. Add in flour to make a roux and cook for about a minute to cook off the flour.
4. Once roux is cooked, gradually add beef stock to roux, until you reached the consistency you desired. Finish off the gravy with salt and pepper to taste.
5. Check on pork to see if the internal temperature reaches 145. Take out pork and let it rest for 10 minutes, slice pork, and serve with gravy.
This is our signature Soy Sauce which is the most popular. It carries a smooth and simple taste with a low acidity flavor. Tradition, local roots, and flavor make Aloha Shoyu products a favorite among Hawaiian islanders and visitors alike, so serve up your next favorite dish with a little Aloha.
Aloha Everyone!
I’m Chef Regi and I am the Corporate Chef at Aloha Shoyu. My mother has used Aloha Shoyu since I was a child and I always enjoyed watching her in the kitchen. She taught me cooking always brings you energy and makes your loved ones happy. I got my Culinary Arts degree from Kapiolani Community College in 2000. Since then, I have worked in the food and beverage industry for over 20 years in various restaurants and hotels such as the Aulani Disney Resort, learning how to cook and prepare different types of cuisine.
After moving to Las Vegas and working at Zippy’s new Vegas location last year, I began looking for an opportunity that allowed me to be home more. My wife suggested applying for Aloha Shoyu. I landed a position in Production. I was then offered the position of Corporate Chef for Aloha Shoyu which would allow my culinary skills to flourish within the company.
Aloha Shoyu products are so versatile, and my goal is to showcase how easy it is to create recipes. The possibilities are endless, from dressings to marinades and sauces. I look forward to future cooking demonstrations and recreating old recipes with a twist using a wide range of Aloha Shoyu’s products.
