Traditional Hawaiian Kalua Pork
Kālua Puaʻa·(kah-LOO-ah poo-AH-ah)
DINNER
Naturally AIP / Traditional Hawaiian. A true Hawaiian lūʻau revolves around the imu—an underground earth oven where a whole pig, rubbed with coarse sea salt, is buried with hot volcanic rocks and wrapped in banana leaves to steam-roast for hours. It is a masterpiece of elemental cooking that relies entirely on salt, fat, woodsmoke, and time. We can't dig a fire pit in the backyard before the morning commute, but we can harness the steady, low heat of a slow cooker. With five minutes of active prep, this method yields a spectacular, smoky, deeply restorative dinner that honors the original technique while fitting into the brutal reality of a working Wednesday.
Ingredients
- boneless pork shoulder (Boston butt)1 (4- to 5-lb)
- Hawaiian Alaea red sea salt1 tbsp
- AIP-compliant hickory liquid smoke1 tbsp
- frozen banana leaf1 large
Method
- 01
Line the slow cooker.
Line the bottom and sides of your slow cooker insert with the banana leaf, if using. This mimics the traditional botanical wrapping of the imu and lends a subtle, earthy aroma to the meat.
- 02
Season the meat.
Rub the coarse sea salt aggressively over the entire roast, pressing it deeply into the scored fat cap. Place the pork into the slow cooker, fat-side up, and drizzle the liquid smoke evenly over the top.
- 03
Cook low and slow.
Cover tightly and cook on LOW for 8 to 10 hours without adding any liquid. The pork will release a massive amount of its own liquid as the collagen and fat gently render; it is done when it offers absolutely zero resistance to a fork.
- 04
Shred and serve.
Carefully transfer the pork to a large cutting board, discarding the banana leaf and any large unrendered pieces of fat. Use two forks to pull the meat into long shreds, then ladle a 1/2 cup of the salty, smoky cooking juices from the pot directly over the meat to rehydrate it.
Notes
Read your liquid smoke label carefully.
Many commercial brands contain molasses, caramel coloring, and soy sauce, which will trigger an elimination phase failure. Wright's Hickory Liquid Smoke is the gold standard for AIP; its only ingredients are water and natural hickory smoke concentrate.
Do not apologize for the fat.
Low-and-slow cooking transforms the connective tissue in the pork shoulder into gelatin, which is highly prized for supporting gut lining repair. Keep the fat cap intact before cooking.
Serve simply and save the leftovers.
Spoon this over a bowl of cauliflower rice, tuck it into butter lettuce cups, or eat it alongside simply steamed cabbage. The leftovers are phenomenal and will anchor your lunches for the rest of the week.
From AIP 10 Minute Meals.