Kalua Pork-Bring That Luau Love Home!

 One of our favorite places to visit in the winter is Hawaii. Any island really. We're in the Pacific Northwest. We do not get sun here for months on end! And we need it! The big island has so much adventure to offer and we've been there a handful of times in the last several years. But, most recently we traveled to Kauai on a family vacation with Todd's parents. 

It's hard to believe, with all that has changed in these last several weeks that we got back just two months ago. Here, you need a taste of paradise right about now I'm sure:

When you go to Hawaii, going to a luau is one of the big attractions. The best ones are full of culture, family and tradition. This time, big thanks to Nanny and Papa, we hit the luau jackpot and celebrated Valentine's day at the Smith Family Farm luau between Princeville and Lihue. 








(Valentine's dates have a lot to live up to now!)






We got to tour their gorgeous botanical gardens and learn all about their method for roasting their pig the traditional way in a sand pit. 

Our girls learned to hula, we were treated to a rich lesson in history and a variety of traditional dances from the Polynesian islands and our bellies were filled with tender pork goodness the real ground-pit way. 

This luau is a true multi-generational family enterprise and we loved getting to know and honor beautiful Auntie! It was the best Valentine's day ever!!

Mahalo Nanny and Papa!

Since burying a pig in the backyard isn't really how we do things in the PNW, (and let's face it...our beaches don't really offer SAND) this is Todd's way of bringing the luau love home. This recipe is how we get back to Hawaii life with our tastebuds when we can't get back there in real life! 

Alright, now here's how to get some of that Aloha into your belly!

PHASE ONE: The Kalua Pork

Ingredients
1 tbsp granulated garlic
1 tbsp onion powder
1 tbsp salt
1 tbsp coarse black pepper
2-1/2 lbs pork shoulder
2 tsp liquid smoke
1-1/2 cups water

Instructions

Preheat the oven to 300 degrees Fahrenheit.

To start, combine the garlic, onion powder, salt and pepper in a bowl. Take the mixture and completely cover the pork shoulder. I like to cut my pork shoulder in half so there is more surface area for the rub. 

Make sure to use all of the mixture. The meat will keep soaking it through so keep adding until you're out of it.

 

Rub 1 tsp of liquid smoke into each half of your pork shoulder.

Place them in the dutch oven (DO) and add the water into an open space not over the pork shoulder. Don't rinse off that amazing rub.

Place the DO in the oven for three and a half hours.

After three and a half hours have passed we will remove the DO from the oven and let it sit for 30 minutes without ever removing the lid. But once you do, you should probably make a ceremony of it. 

Take out the pork and shred it in a bowl. Once it's shredded into bits, pour over about half the juice that is left in the DO.

 

PHASE TWO: Pineapple Coleslaw

Ingredients

1 cup Napa/green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1/4 cup cilantro
1/4 cup green onions, thinly sliced
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame seed oil
salt to taste
pepper to taste
1/2 to 1 cup freshly diced pineapple

Instructions

Combine all ingredients except the pineapple and let rest for 2 hours.

PHASE THREE: Asian Barbecue Sauce

3/4 cup hoisin sauces
1-1/2 tsp brown sugar
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp honey
1 tbsp apple cider vinegar
1-1/2 tsp spicy chili garlic sauce


Combine all and mix.

PHASE FOUR: Kimchi Aioli

1/2 cup mayonnaise
1 tbsp spicy chili garlic sauce
1/2 tsp minced garlic
1-1/2 tsp rice wine vinegar
1/2 tsp lemon juice or juice of 1 wedge of lemon
salt to taste (pinch)
pepper to taste (pinch)


Combine all and mix.



Phase 5: Assembly

Additional ingredients
Hamburger buns
Dried french onions

Instructions

Gather everything together and add the pineapple into the slaw.

Toast the hamburger buns.

On the bottom half of the bun, spread the Kimchi aioli.

Add a good pile of the shredded pork.

Then top it with a drizzle of the barbecue sauce. 

Stir the pineapple into the coleslaw and stack a generous pile of coleslaw onto the pork.

Top with a small handful of dried french onions for some crispy crunch.

Spread another spoonful of Kimchi aioli on the top half of the bun and finish it off. 

Pause to smell and admire your work of art.

It's time to eat! Take off your apron, get your Hawaiian shirt ready! Turn on some of that island music and turn up the thermostat. You're basically there!

Enjoy your dinner mini-vacay and we wish you a lot of Aloha!

Mahalo for reading. Tell us what you think! What's your favorite thing to do, see or taste on the islands?