Slow-Cooker Lau Lau

Recipe provided by Honolulu Star-Advertiser


  • 2 pounds luau leaves, trimmed of stems and fibrous parts
  • 3 pounds pork butt, cut in large chunks, fat trimmed
  • 3 teaspoons liquid smoke, divided use
  • 1/4 cup sea salt, divided use
  • Ti leaves to line crock
  • 1 pound sweet potato, scrubbed, cut in 3/4-inch slices
  • 2 pounds chicken thighs, bone-in, skin and excess fat removed 


  1. Blanch luau leaves in pot of boiling water, cooking 2 to 3 minutes until wilted (otherwise leaves will not fit in pot). Rub pork with 2 teaspoons liquid smoke and 2 tablespoons salt.
  2. Line bottom of 6-quart Crock-Pot with ti leaves. Top with pork pieces. Cover with half the luau leaves. Sprinkle with 1 tablespoon salt. Top with sweet potato and remaining luau leaves. (No need to add water. Enough liquid will cook out of the pork and luau leaves.) Cover with more ti leaves. Cook on low 2 hours.
  3. Rub chicken thighs with remaining liquid smoke and salt. Lift ti leaves and nestle chicken into luau leaves so they are mostly covered. Re-place ti leaves. Cook 4 to 5 more hours, until chicken is falling off bone and pork is very tender.
  4. Discard ti leaves. Remove chicken bones and tear chicken into bite-size pieces (it will pull apart easily). Serve out of crock or spoon into deep serving dish, arranging pork, chicken, luau leaves and sweet potato in separate layers. Pour juices from pot over all. Serves 8.