The main event at most Hawaiian luaus is a whole pig cooked in an underground pit oven called an imu. A freshly-dug pit as deep as four feet, the imu transfers heat through stones layered over wood kindling. You may not have an imu, but Suvie produces similar low, slow heat, and liquid smoke imparts a flavor reminiscent of a wood fire. Kalua pork is traditionally served shredded, and we’ve added juicy pineapple and slivers of sharp red onion to provide contrast. White rice (cooked for 15 minutes in the starch pan) or sweet potatoes could round out a meal. Hawaiian sea salt is available at specialty foods stores and online from Hawaii Specialty Salt Company.
Kalua Style Pork
- 2-3 lbs boneless pork butt, trimmed of excess fat
- 1 tbsp liquid smoke
- 1 ½ tbsp red Hawaiian sea salt, or substitute kosher salt
- 1 ½ cup fresh or frozen, thawed pineapple, roughly chopped
- 2 tbsp slivered red onion
1) Using a knife, pierce pork all over and rub with salt. Place pork in a Suvie pan and pour liquid smoke over. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 8 hours
2) After the cook, remove pan from Suvie and pour off and discard liquid (or reserve for another use). Using two forks, shred pork. Season pork to taste with salt and pepper. Serve with pineapple and red onion, over rice if desired.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 8 hours.
Nutritional Information per serving (6 servings per recipe): Calories 390, Total Fat 23g, Total Carbohydrates 10g, Total Sodium 1860mg, Total Protein 33g