Ingredients:

For the Kalua Pork:

• 3.5–4 lbs pork shoulder (boneless, skin-on if possible)

• 2 tbsp Hawaiian sea salt (or kosher salt)

• 1 tbsp liquid smoke (mesquite or hickory)

• 1 banana leaf (optional but authentic)

• 1/2 cup water

For the Luau Stew:

• 1 medium yellow onion, sliced

• 3 cloves garlic, minced

• 1-inch knob of ginger, minced

• 1 lb taro leaves (or substitute with collard greens/spinach if unavailable)

• 1 can (13.5 oz) full-fat coconut milk

• 1/2 cup chicken or vegetable broth

• 2 tbsp macadamia nut oil (or neutral oil)

• 1/2 tsp Hawaiian chili pepper (or pinch of crushed red pepper)

• Salt to taste

• Optional garnish: toasted coconut flakes, green onion, lime wedges

Instructions:

Step 1: Make the Kalua Pork (Platinum 7 Quart Stockpot)

1. Rub the pork shoulder all over with Hawaiian salt and liquid smoke. Let it sit at room temperature for 15 minutes.

2. Line the base of your Platinum 7 Quart Stockpot with banana leaf if using (adds rich earthiness and helps retain moisture).

3. Place the pork shoulder in the pot, pour in 1/2 cup of water, and cover with more banana leaves (optional).

4. Cover the pot with the lid. Cook on medium-low heat for 2.5–3 hours, or until the pork is fork-tender and easy to shred.

5. Shred pork inside the pot using two forks. Set aside about 3 cups of shredded pork for the stew. Reserve the rest for leftovers or other meals.

Step 2: Prepare Luau Stew

1. In the same Platinum Stockpot (remove excess pork fat but keep 1–2 tbsp for flavor), add macadamia nut oil over medium heat.

2. Sauté onions, garlic, and ginger for 3–4 minutes until translucent and fragrant.

3. Add taro leaves (or substitute greens), and cook until wilted.

4. Stir in coconut milk, chicken broth, and shredded Kalua pork. Add chili pepper and a pinch of salt.

5. Simmer uncovered for 20–30 minutes on low heat until the greens are soft and the stew is creamy and rich.