👨‍🍳 Instruktioner

1. 1

   Preheat oven to 300°F (150°C). If using a slow cooker, set to low.

   💡 Proffstips: Low and slow cooking is key for tender, shreddable pork.
2. 2

   Rub the pork shoulder generously with Hawaiian sea salt. If using liquid smoke, drizzle it over the pork.

   💡 Proffstips: Ensure the salt penetrates the meat for flavor.
3. 3

   Lay out the banana leaves, overlapping them to create a large surface. Place the seasoned pork shoulder in the center. Wrap the pork tightly in the banana leaves, securing with kitchen twine if necessary.

   💡 Proffstips: Wilt banana leaves by briefly passing them over a flame or dipping in hot water to make them pliable.
4. 4

   Place the wrapped pork in a roasting pan (if using oven) or directly into the slow cooker. Add about 1/2 inch of water to the bottom of the roasting pan.

   💡 Proffstips: The steam from the water helps keep the pork moist.
5. 5

   Cook in the oven for 6-8 hours, or in the slow cooker on low for 8-10 hours, until the pork is extremely tender and easily shreds with a fork.

   💡 Proffstips: Internal temperature should reach at least 195°F (90°C).
6. 6

   Remove the pork from the cooking vessel. Carefully unwrap the banana leaves. Shred the pork using two forks, discarding any excess fat. If desired, mix the shredded pork with a little BBQ sauce.

   💡 Proffstips: Save some of the cooking liquid to moisten the shredded pork.
7. 7

   Serve the Kalua pig on slider buns, topped with coleslaw. You can lightly toast the buns if preferred.

   💡 Proffstips: A touch of pickled red onion or a drizzle of sriracha mayo can add extra flavor.