Funny yeah . . . "Wendell's Lau Lau, betta den poi, betta den pig" . . . actually I should call it "Wendell's Huge Crockpot Lau Lau". He found the recipe at Hawaii Holiday Blog.
Sprinkle 3/4 tbs. red Hawaiian sea salt onto cut up pork butt. I don't know how big the pork butt was and he's not home right now for me to ask. How about medium-sized pork butt?
Add 1 tbs. liquid smoke.
Rinse luau leaves and cut out the middle stem. Spray crockpot with Pam and then drape and line with the leaves. Place meat chunks.
Skin and chop up 1 lb. salted butterfish.
Add on top of pork.
Fold over leaves.
Cook on low for at least 7 hours.
As the leaves start to shrivel, add more leaves underneath the lau lau. You'll be using one 2 lb. bag of luau leaves total. When I added the leaves (Wendell left for a softball game) I basted the lau lau with some of the liquid 'cause it looked like it was getting dried out.
Here it is all pau.
It was some ono . . . very moist and with some shiru (broth)!! Betta den poi, betta den pig.
Surf Report 05-22-2013 - Waves: 2 - 4+ feet Wind: Perfect We're just ridiculously spoiled now - Thank you God! Hey! Who's at the station working? BOMB! Stay home and rest tomorrow - ...
17 hours ago