Two “Ono” Crock Pot Lau Lau Recipes
Try these simple and delicious crock pot lau lau recipes. The first with salted butterfish, Okinawan potatoes and lots of luau (taro) leaves. The second recipe wrapped in luau leaves and lined with ti leaves. Enjoy!
- 2 pounds luau leaves, stems removed
- 3 pounds pork shoulder, whole or cut into pieces
- 2 medium Okinawan potatoes, peeled and cut in half
- ½ pound salted butterfish
- Hawaiian salt
- In a large pot, bring water to a boil. Rinse luau leaves and then place in boiling water. Cook about 2 minutes, or until wilted. Strain some of the excess water in colander. Repeat until all leaves are wilted and drained.
- Place whole pork shoulder in bottom of crock pot. Sprinkle with a little salt. Then place potatoes and salted butterfish on top.
- Cover with with wilted luau leaves.
- Turn crock pot on high and cook for about 1½ hours. Turn down to low for about 8 hours. In about 4 to 5 hours press down luau leaves in liquid to keep it moist.
- When luau leaves are very soft and pork tender then its done.
- Use a slotted spoon to remove cooked leaves and place on platter. Remove salted fish and potatoes and set aside. Break apart pork into desired pieces.
- Serve with poi or hot white rice.
Try another delicious lau lau recipe wrapped and lined with ti leaves. Enjoy!
- 6 pounds boneless pork butt, cut 1½ inch cubes
- 2 pounds fresh luau leaves, cleaned and washed
- 3 tablespoons Hawaiian salt
- 3 tablespoons soy sauce
- 6 ti leaves, cleaned and rib removed
- ¼ cup water
- In a large bowl, add pork, and season with salt and shoyu; covering pieces of pork evenly.
- Line bottom of crock pot with 4 ti leaves, shiny side facing up. Next, lay luau leaves over ti leaves, be sure leaves come up the sides of crock pot.
- Place pork pieces over luau leaves and add remaining leaves over pork. Tuck in edges.
- Pour water down the side of ti leaves.
- Securely place foil over pot before covering.
- Cook for about 8 hours on low. Luau leaves need to be cooked until dark green and soft.