Tuesday, February 5, 2013

Kalua Pig in the Crockpot - Caity


Kalua pig has always been one of my favorite types of pork. I had no idea it was so easy to make! We made a big batch for the Super Bowl and it was great to have a little taste of warmer weather. My mom has made this recipe for years and has had it in the Walsh Cookbook for a long time. Here is what she said about the recipe:

"This is a wonderful recipe from a very dear friend of Tutu and Grandpa Walter's: Marie Bunton. Marie was a fabulous cook and an amazing, gracious hostess. Though elderly, she managed living alone for quite a few years after her husband George, one of Grandpa Walter's colleagues and close friends passed away. She continued to live for a long time in their beautiful home in Kailua that had a lovely yard and a pool where her cute dog liked to swim. Kalua pork is of course, meant to be served in the traditional Hawaiian way as part of a luau with poi. But it is also good served over rice, cooked with cabbage or other foods, or even used as a taco filling. It freezes very well." 

Like my mom said, traditionally it is served as part of a luau with poi, and I like to make it as part of a plate lunch with rice, Tutu's Macaroni and Potato SaladTutu's Cucumber Kimchee and Spicy Edamame. Serve with shredded cabbage under the kalua pig and mac salad. 


One year ago: Edamame and Green Bean Stir Fry, Orange Creamsicle Cookies
Two years ago: Spanish Tortilla with Chorizo, Balsamic Asparagus with Parmesan


what you'll need:

3 to 4 lbs of pork butt roast (also known as a picnic roast, or a Boston Butt, or a pork shoulder roast) 
1 tsp to 1 Tbsp liquid smoke (can be found in the grocery store usually by BBQ and hot sauces)
Hawaiian salt (or Kosher if that's all you have) to taste

Place pork in crockpot with liquid smoke. 


Cook on low-setting for about 12 hours.  


Remove meat from pot, place in a flat pan or cutting board and shred using two forks. 


Pour the juice and oil from the pot into a bowl; allow to settle, then skim the oil from the top of the juice. Discard oil. Sprinkle with salt to taste then pour the juice onto the pork and serve. 

This recipe is traditionally served over sliced cabbage, with poi and rice.  So ono! (Delicious!)




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