The original recipe can be found here. This is one of my favorite things to eat at he Epcot Food & Wine Festival every fall. I did not make the rolls for this. You can find the recipe for that in the original link. We found this to be very close to what you get in the park. We will be enjoying these again!
Ingredients
Kalua Pork Ingredients
- 1 (4-pound) boneless pork shoulder (also called boneless pork butt)
- 1 large organic banana leaf, cut in half width wise (optional - I could not find one)
- Coarse salt and freshly ground black pepper, to taste
Pineapple Chutney Ingredients
- 1 pound of diced pineapple
- 1 large sweet yellow onion, diced
- 1/2 small red bell pepper, diced small
- 1/4 teaspoon of hot red pepper flakes
- 1 cup of rice vinegar
- 1/2 cup of white vinegar
- 1/4 cup of brown sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of finely grated fresh ginger
- Coarse salt, to taste
Spicy Mayonnaise Ingredients
- 6 tablespoons of mayonnaise
- 2 tablespoons of sriracha (hot chili-garlic sauce)
- 2 teaspoons of white vinegar
- Coarse salt, to taste
Directions
For kalua pork
1. Cut the pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half.
2. Place pork in a slow cooker. Cover, and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
3. Remove meat from slow cooker, reserving the drippings. Discard banana leaves, if using.
4. Shred meat, adding drippings as needed to moisten.
For pineapple chutney
- Combine all the ingredients in a large saucepan over medium-high heat and bring to a boil. Lower the heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.
For spicy mayonnaise
- Combine all ingredients in a small bowl, stirring until combined.
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