slow-cooker kalua pork
At a luau, the pork would be cooked in an underground Imu pit. Lacking a pit, a slow cooker works. The leaves traditionally are used to help retain some moisture. Some say they add a distinctive flavor, too. In any event, while the leaves are traditional, they are not easily available other than in Hawaii. So cooking without works, too. (Someone suggested growing one of those Ti plants and using the leaves, or going to a florist and asking for ti leaves. Wouldn't want to chance floral use of spray, though.) This comes from an old book,Ethnic Foods of Hawai'i by Ann Corum, a Hawai'ian teacher.
prep time
15 Min
cook time
8 Hr
method
Slow Cooker Crock Pot
yield
10-12 serving(s)
Ingredients
- 1-2 tablespoon hawaiian salt (or sea salt, kosher salt)
- 1/4 cup soy sauce
- 1 teaspoon worcestershire sauce
- 2 cloves garlic, crushed
- 1 small ginger piece, peeled and crushed
- 2-3 tablespoons liquid smoke
- 4-5 pounds pork butt roast
- - ti or banana leaves, if available
How To Make slow-cooker kalua pork
-
Step 1Mix together salt, soy sauce, Worcestershire sauce, garlic, ginger and liquid smoke.
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Step 2Pierce meat all over with fork. Rub seasoning mixture into meat. If using, lay ti or banana leaves on top of meat when you put it into the slow cooker.
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Step 3Cook in slow cooker on low overnight or at least 8 hours turning once until meat is tender.
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Step 4Check if meat shreds easily. Cook longer, if necessary. When meat is tender, remove leaves (if using) and shred meat with two forks. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pork
Keyword:
#Luau
Keyword:
#pulled pork
Keyword:
#hawaii
Keyword:
#hawaiian pulled pork
Ingredient:
Pork
Method:
Slow Cooker Crock Pot
Culture:
Hawaiian/Polynesian
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