Kalua Pork
The high point of any luau happens when a banana-leaf-covered pig is unearthed from a fiery pit. Kalua is Hawaiian for “to cook in an underground oven,” and the elaborate technique rewards patience with tender results (think absurdly succulent pork). To reproduce the ritual on a smaller, more manageable scale, look to your trusty slow […]
Ingredients
- 1 pork shoulder roast, about 4 lb (1.8 kg), bone-in, untrimmed
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp red Hawaiian salt (see note)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp ground pepper
- 1/2 cup (125 ml) rice vinegar
- 1/4 cup (55 g) lightly packed brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
Instructions
- In the slow cooker, coat the roast in the oil and rub with the salt, Worcestershire sauce and pepper.
- Cover and cook on Low for 8 hours. It can be maintained on Warm for up to 8 hours.
- Remove the roast from the slow cooker and remove the bone and fat. Shred the meat, set aside on a large platter and discard the cooking juices (too salty to be used again).
The high point of any luau happens when a banana-leaf-covered pig is unearthed from a fiery pit. Kalua is Hawaiian for “to cook in an underground oven,” and the elaborate technique rewards patience with tender results (think absurdly succulent pork). To reproduce the ritual on a smaller, more manageable scale, look to your trusty slow cooker. After eight hours, the smell of the most delicious pulled pork may inspire everyone to hula around the slow cooker.