Kalua Pork (Slow-Cooker Imu Style)

Kalua pork is the centerpiece of every Hawaiian luau, traditionally cooked whole in an underground imu oven lined with banana leaves and volcanic rocks for 8-12 hours. This slow-cooker version captures the smoky, pull-apart tenderness at home using liquid smoke and ti or banana leaves for that unmistakable earthy sweetness.

Serves: 8-10

Ingredients

• 2.5kg (5.5 lb) bone-in pork shoulder (butt)
• 2 tbsp Hawaiian sea salt (coarse)
• 1 tbsp liquid smoke (hickory or mesquite)
• 4 large ti leaves or 2 banana leaves (fresh or frozen, defrosted)
• 2 cloves garlic, slivered
• 1 cup water

Instructions

1. Make small incisions all over the pork and press garlic slivers into the cuts.
2. Rub the entire surface of the pork generously with Hawaiian sea salt, then drizzle liquid smoke evenly over it, massaging both in.
3. Line the slow cooker with ti or banana leaves, allowing them to overhang the sides.
4. Place the pork on the leaves, fatty side up. Fold leaf ends over the top to wrap the pork. Add water to the bottom of the cooker.
5. Cook on LOW for 18-20 hours, or on HIGH for 10-12 hours, until the meat falls apart easily when prodded with a fork.
6. Transfer pork to a cutting board. Remove bones and any large fat pieces. Shred meat with two forks.
7. Skim fat from the cooking juices. Return shredded pork to the slow cooker, ladle some juices back over the meat, and stir to combine. Taste and adjust salt.
8. Serve over white rice with steamed cabbage or poi.

Cook's Notes: The long low cook time is essential — don't rush it. Ti leaves are traditional and available at Hawaiian or Asian grocery stores; banana leaves work well as a substitute. Leftover kalua pork is exceptional in fried rice.