An imu, or subterranean oven, is usually used to prepare the soulful Kalua Pig, a meal that is highly esteemed and infused with Hawaiian luau tradition. Even if we’re far from the beach and tropical breezes, we can make this meal at home in a practical and surprisingly good method using the slow cooker.
Equipment
- slow cooker
- sharp knife or fork
- baking pan
Ingredients
- Five pounds of skinless, boneless pork shoulder
- one tablespoon of Alaea sea salt (also known as Hawaiian red salt)
- one tablespoon of liquid smoke
Instructions
- Make many shallow incisions all over the pork using a sharp knife or fork to release the flavors.
- Apply the Alaea sea salt evenly across the pork shoulder by generously rubbing it in.
- Drizzle the liquid smoke over the salted pork before placing it in the slow cooker.
- Put a lid on the slow cooker and reduce the heat to low for about 16 hours.
- The pork should be quite soft when the cooking time has passed. If you’d like, you may use two forks to shred the meat and remove any extra fat.
- For an extra crunch, place the shredded pork on a baking pan and quickly broil it before serving.
Notes
If you can’t get Alaea salt, you may substitute kosher salt; just start with a little less and taste as you go. To give pork a delicate, earthy taste, some people place a banana leaf on top of it before cooking. Do not be tempted to speed things up by turning the stove on high; remember that the key to delicious Kalua Pig lies in cooking it slowly. A great recipe to prepare ahead of time, this pork stores well. Thaw in the fridge after storage in sealed containers for a delicious and fast dinner.
