- 2 lbs (32 oz) Smoked Pulled Pork, fully cooked (from Costco)
- 2 pounds fresh taro (luau) leaves, cleaned, washed and stems removed
- 3 tablespoons Hawaiian Sea Salt
- 1 small bottle Mang Tomas All Purpose Sauce
- 1 tablespoon Silver Swan soy sauce
- 1 tablespoon Datu Puti cane vinegar
- 6 Ti leaves or Banana leaves, cleaned
INSTRUCTIONS:
- In a large mixing bowl (as pictured) add-in the fully cooked pulled pork, along with the Mang Tomas sauce, cane vinegar, and soy sauce. Toss until all the meat are covered evenly.
- Line a 5-quart crock-pot bottom and sides with 4 Ti leaves or banana leaves (shiny side up – facing food), forming a slight basket all the way up the sides of the crock pot. If unable to purchase the Ti or Banana leaves, lining crock pot with aluminum foil and covering the top snugly with aluminum foil can be substituted to create a steamy environment.
- Remove stems from taro leaves or swiss chards. Place 2 to 3 chunks of pulled pork in the center of the taro leaves or swiss chards.
- Wrap taro leaves or swiss chards around the pork chunks creating a bundle.
- Wrap the banana leaves around the taro leaves or swiss chards and tie each (like criss-cross applesauce) with a cooking string to secure everything in place.
- Place any remaining Ti or Banana leaves over top (shiny side down, facing food), tucking in edges. Cover the top of the crock pot with aluminum foil and place the lid on top.
- Since the pulled pork is fully cooked, cook on high for 4 hours or until Taro Leaves are fully cooked (dark green and soft). I turned off the slow cooker after about two hours, but kept the lau lau inside with lid on.
Source: The Cooking Apprentice
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