Sunday, December 6, 2009

Kalua Pork

(Recipe From My Kitchen Cafe)

10-12 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.

Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).

Shred with two forks and serve with rice.

Um, can you say FABULOUS? I don't know where this recipe has been all my life! We bought a big old pork shoulder butt roast from Sams and we weren't quite sure what to do with it. All I know is that is was on a great deal! I am sooo glad I found this recipe. Since cooking this we have gone on to make our cafe rio meat, smothered BBQ sauce over the top for shredded BBQ pork sandwiches, and eaten with cooked cabbage and rice. Yum!

*You may need to cut this recipe in half depending on the size of your roast!

1 comments:

Megan said...

My nephew gave me a recipe almost like this but he used pineapple juice instead of water. He uses that recipe a lot when catering both in Hawaii and Carmel (CA). This pork rocks! :)

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