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Kalua Pig, A Plantation Food Favorite

Kalua Pig, A Plantation Food Favorite

This is an easy crock pot version that anyone can make. Kalua pig is the whole pig that is cooked in a pit in the ground known as an Imu. This dish is traditionally served at Luaus, family gatherings and special occasions such as graduations, and birthdays. Local families in Hawaii also make quick version with pre-made Kalua pork, but here we do a better version from scratch using a crock pot/slow cooker.

Kalua Pig

Ingredients:

3-4 lb pork loin roast or pork shoulder
1 large onion sliced
4 plus cups beef stock
4 plus cups chicken stock
1 medium cabbage roughly chopped
¼ teaspoon of liquid smoke
2-3 Tbs extra virgin olive oil
Hawaiian salt to taste
Soy sauce to taste

Directions:

Place the pork in a slow cooker with the beef and chicken stock. Use enough stock here to fully cover the pork roast. Cover and cook on the high setting for a minimum of 6 hours adding stock if needed. After slow cooking the pork, set the meat aside remove the broth from the heat and let cool to make skimming any fat easier. When the pork is cool enough to handle, shred it with fork and set aside. In a large stock pot add the olive oil, onions and cabbage, saute the vegetables until tender. Now add the shredded pork and some of the beef/chicken stock to the pot. Continue to cook this until the vegetables are tender. Adjust seasonings here. This dish is served with poi and short grain white or jasmine rice and shoyu (soy sauce) for seasoning.

To read the Luxe Beat Magazine version of this article click on the title Kalua Pig, A Plantation Food Favorite.

About The Author

Kurt Winner

Kurt Winner an avid traveler and photographer who loves fine food and wine, is always on the lookout for the finest travel food and wine experiences in the world. Raised in New York, he enjoyed the home style German cooking of his grandmother, who in Germany owned a bakery, and of his Italian stepmothers rustic food. He then moved to live in Hawaii for ten years turning him into a sashimi fanatic. Kurt now calls the Portland Oregon area home. You can find his writing and photography in The Epoch Times, Afar.com, Honestcooking.com, Culinarytraveler.com and the East County Gazette.

1 Comment

  1. Michelle M. Winner

    This recipe comes to us via our daughter who was born and raised in Hawaii. She figured out how to cook in a crockpot so she could make it for a party. She shredded the cooked Kalua pork and put it in small ” Hawaiian bread” buns along with other delights for a special one -year milestone birthday for my grandson. In Hawaii we do a Baby Luau, in the mainland here we do a Hawaiian style party to work with what we have and the local tastes.

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