Kalua pig slow cooker



Kalua Pork

1 6lbs. pork shoulder/butt roast

1 ½ T. Hawaiian Red Alaea Sea Salt

1 T. soy sauce

1 ½ t. liquid smoke

3 frozen banana leaves

2 c. uncooked medium grain Japanese rice

Sauteed Spinach

1 bunch Spinach

1 medium onion

1 T. rice wine or sake

1 slice bacon


Kalua Pork

Wipe down two pieces of banana leaves with a damp towel. Line the slow cooker with a leaf. Pierce pork all over with a fork and cut the fat in a crisscross pattern. Rub salt then soy sauce and liquid smoke all over meat. Place roast in a slow cooker.

Cover with another banana leaf and the lid. Cook with the fat side up on low for 13 hours.

Place a colander inside a large bowl. Remove the meat from slow cooker and pour all the liquid into the colander. Remove the banana leaves.

Place the pork in another large bowl and shred with two folks.

Let the liquid stand until the fat separates and skim off the excess oil.

Pour in the skimmed liquid onto the shredded pork.

Sautéed Spinach

Rinse one bunch of spinach. Cut bacon into bit-sized pieces. Dice one onion.

Add bacon bits into a large saucepan. Cook on low and stir for 1½ minutes. Add the onions and cook for another 2 minutes.

Increase the heat to medium high. Deglaze with 1 T. rice wine/sake.

Add in spinach. Cook for 2 minutes until leaves have wilted.


Cook rice as per package.

Wipe down a piece of banana leaf with a damp towel. Cut into a square and place on plate.

Place one scoop of cooked rice on the left center of the banana leaf.

Add a serving of sautéed spinach next to the rice (center of the leaf)

Add a serving of the kalua pork next to the spinach (right center of the leaf)