Uploaded February 2019 | Updated September 2026, 4 days ago
Filmed live on Facebook
Kalua Pig with Cabbage and Keoki's Lau Lau
I used our microwave pressure cooker and stack cooker to get dinner made tonight. You can order these products online at mariaolipas.com
Canada - Shop here: paka.my.tupperware.ca
3 lbs pork butt, I used bone in
2 - 3 teaspoons Hawaiian Salt (sea salt)
4 - 5 Tablespoons Stubbs Mesquite liquid smoke. Add more if you want a strong smoky flavor
Water - To cover meat, approx 1.5 cups
1 head of cabbage, sliced
1/2 medium onion, sliced
You can cut the meat in large chunks so it gets tender quicker. I had the bone in so I cut what I could.
Place meat in the microwave pressure cooker. Top with sea salt and pour liquid smoke on top. Add water UP TO the max fill line. Do not exceed.
Lock cover on and cook for 30 minutes. Allow 10 minutes to depressurize.
Open and turn meat over. Add more water if needed. Cover and cook for 15-20 minutes more. Allow to depressurize.
Remove meat and shred with two forks. Add cabbage and onions to sauce. Cover and cook for 5 minutes. Let it stand.
After the meat is all shredded, add in the sauce, cabbage and onions. Done!
I used precooked Keoki's laulau. I removed them from the ti leaf wrapping and placed in the colander of the stack cooker. In the 3 quart casserole I put about 2 cups of water. Stack colander on top and cover. Cook for 10 minutes. Laulau's come out hot and steamy. Done!
**Cook times will vary based on microwave wattage. I use a 1,100 watt microwave.**
Filmed live on Facebook
Kalua Pig with Cabbage and Keoki's Lau Lau
I used our microwave pressure cooker and stack cooker to get dinner made tonight. You can order these products online at mariaolipas.com
Canada - Shop here: paka.my.tupperware.ca
3 lbs pork butt, I used bone in
2 - 3 teaspoons Hawaiian Salt (sea salt)
4 - 5 Tablespoons Stubbs Mesquite liquid smoke. Add more if you want a strong smoky flavor
Water - To cover meat, approx 1.5 cups
1 head of cabbage, sliced
1/2 medium onion, sliced
You can cut the meat in large chunks so it gets tender quicker. I had the bone in so I cut what I could.
Place meat in the microwave pressure cooker. Top with sea salt and pour liquid smoke on top. Add water UP TO the max fill line. Do not exceed.
Lock cover on and cook for 30 minutes. Allow 10 minutes to depressurize.
Open and turn meat over. Add more water if needed. Cover and cook for 15-20 minutes more. Allow to depressurize.
Remove meat and shred with two forks. Add cabbage and onions to sauce. Cover and cook for 5 minutes. Let it stand.
After the meat is all shredded, add in the sauce, cabbage and onions. Done!
I used precooked Keoki's laulau. I removed them from the ti leaf wrapping and placed in the colander of the stack cooker. In the 3 quart casserole I put about 2 cups of water. Stack colander on top and cover. Cook for 10 minutes. Laulau's come out hot and steamy. Done!
**Cook times will vary based on microwave wattage. I use a 1,100 watt microwave.**
