A Crock of a Luau
Are you trying to come up with a festive and unusual party theme this summer?
Why not go tropical and throw a Polynesian style luau? In Hawaii, luaus are a customary way to celebrate special occasions such as birthdays, weddings, or graduations. This tradition began in 1819, when Hawaiian King Kamehameha II brought an end to the practice of men and women eating apart from one another, with a symbolic feast. Luau Chicken, a favorite Hawaiian dish of chicken and taro leaves and simmered in coconut milk, is what gave the luau its name.
Luaus are still a common occurrence in Hawaii to this day and often held outdoors just as the sun is setting. They include dishes such as Kalua pork, baked sweet potatoes, Poi, Luau Chicken, Lomi lomi salmon, and tropical fruit such as pineapple, mango, and papaya.
While on my honeymoon, I enjoyed a memorable luau on the Big Island of Hawaii. Part of the festivities included a ceremony in which the chefs unveiled the Kalua pig from an underground oven, or imu, by removing the hot stones that were laid atop it with their bare hands. The chefs then laid out a spread that was worthy of royalty, with all the traditional luau dishes along with lots of other foods such as grilled fish, sushi rolls, salads, and haupia, a coconut milk based pudding.
But there’s no need to dig a hole in the ground when you can cook succulent Kalua pork in the crockpot. This is easily started the night before the festivities so on that day all you will have to worry about is shredding the pork and finishing any side dishes you will be serving. The pork is cooked overnight in the slow cooker with garlic, liquid smoke, and sea salt. Hawaiian sea salt ranges in color from pink to brownish orange, but if it is not available, you can substitute regular sea salt or kosher salt.
As an appetizer, you can start off with Lomi lomi salmon or Ahi Poke, which is a raw tuna salad (similar to tuna tartare) that is mixed with sesame oil, soy sauce, spices and Hawaiian sea salt. To go along with the Kalua pork you can make Chicken Luau or another traditional dish, Chicken Long Rice, which could also be made in the slow cooker. To round out the meal, serve plain rice and plenty of fresh cut fruit for a refreshing dessert. To add a more modern touch you could include some stir fried vegetables, sushi rolls, and potstickers (there is a heavy Asian influence in Hawaiian cuisine).
To be truly authentic you could also serve poi, which is a starchy, purplish grey colored paste made of pounded taro root that is a staple of the Hawaiian diet (Although my husband would warn you away due to its gluey consistency, as he did to a couple of new friends we made at the luau we attended!).
Make sure to welcome your guests with an “Aloha”, a flower lei, and a cold tropical tiki drink (don’t leave out the paper umbrellas). Mai Tais are the perfect option, combining rum, triple sec, lime juice, orange juice and almond syrup to make a refreshing drink the color of a beautiful Hawaiian sunset. You could also serve other fruity cocktails or non alcoholic beverages garnished with pineapple wedges. Complete the party atmosphere with some Hawaiian style music, hula hoops, and lit tiki torches.
So to make a feast that is really Ono (Hawaiian for delicious), and fun, start with Kalua pork made in the slow cooker. What better way to celebrate a warm summer evening than with an authentic Hawaiian luau?
Made with green onions, smoked salmon or canned red salmon, tomatoes, onion
Serves/Makes: 6
- 1 pound smoked salmon or canned red salmon
- 6 large ripe tomatoes
- 1/2 Maui onion (mild white onion)
- green onions for garnish
If using smoked salmon, cut it into chunks and soak in several changes of water so it isn't too salty. If using canned, gently flake into chunks and remove any skin or bones.
Skin the tomatoes and crush them with your fingers, add the salmon and diced Maui onion. Serve icy cold topped with a sprinkling of chopped green onions.
Serves/Makes: 1
- 1 ounce light rum
- 1 ounce dark rum
- 1/2 ounce French orgeat (almond syrup)
- 1/2 ounce triple sec
- 1/4 ounce simple syrup
- 1 fresh lime, juiced
- orange juice
Combine the light and dark rum, orgeat, triple sec, simple syrup, and lime juice in a tall cocktail glass. Mix gently. Add crushed ice and orange juice to fill.
Garnish with a slice of fruit, flower, or cocktail umbrella.
Made with pork butt or shoulder, garlic, liquid smoke or soy sauce, Hawaiian salt
Serves/Makes: 8
- 5 pounds pork butt or shoulder
- 1 clove garlic, crushed
- 1 tablespoon liquid smoke or soy sauce
- 3 tablespoons Hawaiian salt
Using a sharp knife, cut small slits in the pork on all sides. Press the crushed garlic into some of the slits. Brush the liquid smoke or soy sauce over the pork then sprinkle with the Hawaiian salt.
Place the pork in the crock pot. Carefully pour water in the crock pot to yield about 1 inch (try not to rinse off the seasonings on the pork).
Cover the crock pot and cook on low heat for 8 hours or until the pork is fork tender, turning the pork over after 4 hours.
Remove the pork from the crock pot and shred. Serve with cooked cabbage (traditional) or on buns or in tortillas with any desired toppings.
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