Kalua Pig Recipe
slow cooked in ti leaves with Hawaiian salt
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Pork
Trim any excess fat from the pork shoulder and cut it into large chunks.
- 2
Season the Pork
Rub Hawaiian salt evenly over the pork chunks. Then drizzle the liquid smoke over the meat, ensuring it is well coated.
- 3
Wrap in Ti Leaves
Take the ti leaves and lay them flat. Place the seasoned pork in the center of the leaves, then fold the leaves over the pork to completely cover it. You can tie the leaves with kitchen twine if needed to secure them.
Cooking
- 4
Prepare the Slow Cooker
Place a layer of additional ti leaves at the bottom of the slow cooker to prevent sticking.
- 5
Cook the Pork
Place the wrapped pork shoulder on top of the ti leaves in the slow cooker. Cover and cook on low for 12-14 hours, or until the pork is tender and shreds easily with a fork.
- 6
Shred the Pork
Once cooked, carefully remove the pork from the slow cooker. Allow it to cool slightly, then shred the meat using two forks. You can mix some of the cooking juices back into the shredded pork for added flavor.