On Friday Kahele brought home a lot of Luau leaves from their lo’i, so I made a crockpot laulau.
Here’s what you’ll need:
4 pound boneless pork butt roast (cut into 1 1/2 inch chunks)
** we also put about a pound of pork belly in there because we like the fat and also added butterfish, but these are definitely optional.
2-2 1/2 pounds fresh luau leaves cleaned, washed and stems removed*
3 tablespoons Alae Salt**
3 tablespoons shoyu
1 cup water
Clean your leaves. I filled up the sink to help with the cleaning. You’ll also want to cut the stems off.
Cut your pork into about 1 1/2 inch cubes and season with salt and shoyu.
Layer a good amount of leaves on the bottom of pot (I used about 15 good size leaves.
Add your meat to the pot. And cover with as many leaves as you can (they shrink down a lot so just stuff as much as you can). Add some water (about a cup is good) and cook on high for 8 hours.
Note: If adding butterfish you can add this at the last hour of cooking.