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Kalua Pork - Hawaiian Mix Plate Tribute

TheAimlessCook's picture
Kalua pork is a Hawaiian classic. Traditionally, a whole pig is cooked low and slow in an underground pit oven called an imu. Today, I will show you how to simulate the incredible taste and texture of this beautiful meat at home in your crock pot. To go with our Kalua pork, I will be making some mac salad and some collard greens as I make a tribute to the Hawaiian mix plate!
  Pork shoulder 4 Pound
  Hawaiian sea salt 1⁄2 Teaspoon (Hawaiian Alaea sea salt)
  Liquid smoke 2 Tablespoon (more or less as needed)
For the mac salad
  Grated carrot 2 Teaspoon
  Celery 1 Teaspoon, chopped
  Onion 1 Teaspoon, chopped
  Crab meat 1 1⁄2 Ounce, chopped
  Shrimps 1 1⁄2 Ounce, chopped (Salad shrimp used)
  Elbow macaroni 6 Ounce (Cooked)
  Mayo 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Dashi powder 1⁄8 Teaspoon
  Mirin 2 Teaspoon
  Sugar 1⁄4 Teaspoon
For the collard greens
  Collard greens 1 Bunch (100 gm), wash and rinse, remove the thick stem, then cut into bite size pieces
  Smoky bacon 3 Medium, cut into 1/2-inch pieces
  Onion 1 Medium, diced
  Sake 1 Tablespoon (as required)

1. Take the banana leaves out of the package and wipe them clean.
2. In a pot of boiling water cook elbow macaroni and set aside.
3. In a large mixing bowl take a 4 pound pork shoulder and score criss-cross patterns on the fat layer so that the seasonings penetrate well into the meat.
4. Sprinkle all the sides of the pork with the liquid smoke and gently massage it in. Follow that by seasoning with the salt and rubbing it in.

5. To prepare the slow cooker, simply line the slow cooker with the leaves, then put into it the pork with the fat side up. Cover with another layer of banana leaf and place the crock pot cover over top.
6. Put the setting on low and cook for 12 hours.
7. While we wait, take a bowl to prepare a salad by combining grated carrots, onion, celery, crab meat, salad shrimps and the cooked elbow macaroni. Add mayo, salt & pepper, dashi powder, mirin and sugar. Mix until well combined. Cover with a kitchen wrap and refrigerate for at least an hour or overnight.
8. In a large pot on medium heat, add the sliced bacon and cooked until you render out some of that fat. Add the onion and continue cooking till they start to go translucent.
9. Deglaze the pot with a few splashes of sake and toss in the collard greens. Mix to combine, cover and let it cook for about 15 to 20 minutes or until tender.
10. After 12 hours when the pork is done, take off the cover and gently remove the leaves on top. use a big mesh strainer to gently take out the pork to settle leaving the liquid in the pot.
11. Remove the banana leaves and pour out the liquid into a container. Let the liquid stand until the fat separates and then skim it off.
12. When the pork is cold enough to handle, simple take two forks and shred the meat using them.
13. In a container put the shredded meat and pour in the juices that were set aside.

14. On a banana leaf spoon small portions of the steamed rice, the collard greens and the kalua pork and lay them in a line one after the other.
15. Wrap it up with the banana leaf and tie the package up with a leaf.


Things You Will Need
1. A slow cooker
2. A package of Banana leaves - to line the slow cooker.
3. A big mesh strainer - to strain out the cooked pork to settle

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Pork Butt
Preparation Time: 
20 Minutes
Cook Time: 
720 Minutes
Ready In: 
740 Minutes
Kalua Pork is a delicacy of Hawaiian cuisine, which can be made at home. This delicious slow-roasted pork is rubbed with sea salt and liquid smoke in order to recall the glorious flavors of pig cooked in a traditional Hawaiian style. Check out the recipe.

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