Crockpot laulau

Mom stopped by to visit a couple days ago and since I had an extra pair of hands I started my second try at making crockpot laulau. The ingredients are simple:

6lb pork butt roast
3 Tbs sea salt
3 Tbs shoyu
1/4 C water
Taro leaves

Cut the pork into 1&1/2 inch pieces. Add salt and shoyu to pork and mix. Put pork in heart of taro leaves and fold then place into crockpot. Add 1/4C water to crockpot, set on low for 8 hrs.

There are a few things I did differently this time.

1. I used ti leaf in place of the foil on the inside of the pot to help keep as much steam in as possible.

2. I wrapped the individual laulau in foil for freezing purposes.

Previously, I made the laulau and put them in the pot without foil and I definitely liked that way better. When it cooks, the liquid collects from the meat and leaves and moistens the laulau bundles when they aren't covered in foil. This time around I noticed that by using foil it kept a few of them dryer than normal and still itchy after the 8 hrs, which is no good.