I think i might have messed up putting a bit too much liquid smoke,i didnt stress the "a little goes a long way" and "its concentrated". I got a bit excited making it because there is no hawaiian food here [Michigan] so im making everything's at home
My mouth is watering! This is very similar to how I make it. But, I cook it on low for 16 hours. When I take the meat out to shred it, I throw the cabbage into the juices in the crockpot, and let it wilt as Ii'm shredding. Then,, I add the meat back in it and mix. I haven't make it in a while. Now, I'm craving it. lol Yum!
I make Kalua pork up here in the Mainland and freeze it because the pork meat is so large. Watching your video made me hungry and plan on making it very soon! Love your local kine recipes! Mahalo!
We are able to get ti leaves here in Utah , hawaiian salt that's all . No need liquid smoke no need waste time use liquid smoke. Enough with pork, salt and wrap the pork in the leaf not fully like Lau Lau but just around it that will give the natural flavor from the ti leaf as it cooks and salt . Ono just like that.
Same! Liquid smoke is too over powering and makes it taste less authentic. I just use smoked salt. I smoke alaea salt in a smoker using kiawe wood chips during the summer when I can smoke meats outside. Winter time here is too cold so then i have the smoked Hawaiian salt for winter time crock pot kalua pig with just the salt and Ti levees. I can’t find Ti leaves in the upper Midwest but i get them nailed to me from a friend in Hilo 😋. The leaves freeze ok and just thaw a few as needed
Can you find taro to make poi in Utah? I can’t find it here but I don’t like poi any how. When i have a luau party I just use purple potatoes instead 😂🤭
We use course sea salt...Hawaiian salt hard to find in Eastern NC.😅 For smoke flavor, we just but the liquid smoke. Put in deep baking pan and cover loosely with foil and cook em. Can't afford to go home any more, I retired last year😂 BUT, we still go to Vegas and L & L Hawaiian BBQ in Virginia and Concord, NC to get "close enough" local foods. Subscribed. My next "project": pickled mango IF I can find red kine Li-Hing-mui...😢
Aloha from Georgia, I was just at home and went to Chef Zone (a divsion of Yata Foods) by the airport, I found Kiawe .liquid smoke in quart bottles, I bought 4 bottles and brought back to Georgia. BIG difference in taste!! My family really loves it. Great video!
Aloha from Los Angeles CA. Thank You So Much 🙏 for your lesson & recipe. So Ono 😊 We just arrived back home from Hawai’i and I am making this ✅. I Appreciate You So Much Mahalo Nui Loa Stay Safe & Take Care ❤🌸✈️🌺🌷
Interesting. Sounds good. We can buy luau leaves in Vegas but it's about $7 a lb. Some people ship in bulk from Hawaii but you have to buy 20 lbs. I wonder if kale would work cause it's not so strong tasting.
JUST ONE NOTE FROM HAWAII... AFTER THE CROCK POT REMOVE PORK FROM THE POT AND PLACE IN FLAT PAN PLACE IN THE OVEN AT 350 AND CHECK EVERY HALF HOUR. THE MEAT IS SUPPOSED TO BE MOIST BUT A BIT MORE DRY CONSISTANCY. ALMOST LIKE SHREDDED BEEF. BUT DONT GET ME WRONG THAT LOOKS GOOD.
Lenora, the Hawaiian pickle lady, I love love love your recipes. Can I suggest just another version of kalua pig California style. Add minced garlic, as u lomi in liquid smoke, cover entire pork with swiss chard, seal with foil, as I usually use a roaster. Set roaster at 500 degrees for 1st 1/2 hrs, reduce to 325 degrees next 6hrs
Oh thank you!!! Haven't made this in YEARS, and my daughter recently came with me to visit my Hawaii home. She fell in love with Kalua Pig! So making this for her tonight. She's so excited! I think I used too much liquid smoke, but we'll see. LOL Will be making some with cabbage too! Yummy!!!
This is a no brainer, salt it, put some smoke and cook. Easy. You can also do it in the oven, use ti leaves and foil to cover and bake several hours. If you don't have ti leaves, look for dried bamboo leaves in Chinatown. However, you have to soak and wash them and they're real skinny. I also use these for lau laus. Vegas sells them in Chinatown but they cost about 8-9 dollars a pound. Hawaii is about 3 something a pound.
You are so sweet and your doggo is cute (brief appearance in background!). Thank You for sharing these ideas for the pork! I can't wait to try it with the cabbage with added onions and garlic as you mentioned. God bless!
It came out really good and I had enough for a couple meals and snacks, for my small family of three. I could have cooked for 6 hours to make it even more tender. Thanks for asking!
Greetings Tutuwahine, I noticed that you didn't cut any of the fat from the pork. Is that how I should do it? Was the fat that collected in the bottom too much after it finished cooking and did you pour out some or most of it? I'm preparing the pork right now for the Superbowl and can't wait to try it! I plan to cook it in my pressure cooker BUT gonna use Dakine slow cooker! Is there anything that I missed? Pulled Pork sliders and cabbage! I know it's gonna be Soooooo ONO!!! It's been so long since I've had this! I left Hawaii so many years ago and totally forgot(I don't know how) this favorite!! Mahalo 🙂
@@HawaiisPickleLady ok yes, I in dipped in with a little measuring cup and poured out the top layer which was ALL the fat. After that layer it was all the pork stock and flavor!😍 It tasted so good, thank you!
