Here is how I make kalua pig.
Put a 5 lb. pork butt into the crockpot.
(Pork shoulder roast will work also,
but the pork butt will shred better.)
Sprinkle the meat with Hawaiian salt, black pepper,
1 1/2 T. liquid smoke, and about 6-8 T. of water.
(*Go easy on the salt.
Coarse salt can sometimes be strong if you use too much.)
Cover and cook on high for 5-6 hours until
cooked through and ready to shred.
Shred meat with two forks and serve over short grain calrose rice.
Favorite local sides with kalua pig: potato mac salad,
lomi lomi salmon, poi and poke.
Kalua pig is also good when cooked with chopped cabbage.
Which then goes by the name of kalua pig and cabbage.
Kinda like corned beef and cabbage
Which then goes by the name of kalua pig and cabbage.
Kinda like corned beef and cabbage
Try this one in place of your Sunday roast...
it will be a pleasant surprise.
Glad to share a local favorite. Yum!
I spent many years in Hawaii and this looks delicious! I am definitely going to make this!!
ReplyDeleteWhere do you find the Hawaiian Salt??
ReplyDeleteYou find Hawaiian salt in Hawaii but you can also find it online. I would not substitute for regular salt as Hawaiian salt has a special flavoring to it.
ReplyDeleteI have had it in the imu before but never made it. Thanks for the recipe. I am a new follower of your blog and cannot wait to try some of your kids ideas. Thanks!
Hawaiian salt is a coarse large sea salt. I think you can substitute with kosher salt or sea salt. I know you can buy it in California besides Hawaii. Farther than that it would have to come from a specialty store or online.
ReplyDeleteP.S. Thanks for following my blog! Mahalo.
ReplyDelete