Inspired after being in Hawaii for a week, I decided to post one of my favorite Hawaiian dishes, kalua pork! It’s one of the easiest things to make and tastes so, so good.
Kalua a traditional Hawaiian method of cooking in an imu, an underground oven. Usually the meat is slow cooked for many, many hours and after it is removed and shredded (this allows the fat and flavors to distribute evenly through the meat). The most popular kind of kalua is kalua pig and it can be found at many different eateries in Hawaii or at luaus.
If you’re like me and don’t have access to an underground oven to smoke and cook the meat in, then this is a great secondary option of making kalua pork.
- 1 4-6 pound pork shoulder
- 1 tablespoon liquid smoke
- 2-3 teaspoon red Hawaiian sea salt
- cabbage, shredded
- Wash the pork and pat dry. Place in the slow cooker.
- Pierce all over with a fork. Pour the liquid smoke evenly over the roast and sprinkle on the salt.
- Place the lid on the slow cooker and set it on LOW for 8-12 hours.
- Check at about 8 hours for doneness. If not done, check hourly.
- Remove the pork from the pot into a big dish and shred with a fork. Pour some of the liquid into the shredded pork and mix well until it is juicy but not covered in juice.
- Serve over cabbage.