Tuesday, October 25, 2011

Kalua Pork

I first made this for a luau, and have made it many times since.  This is a great recipe for a party or to bring to an event, and since it's cooked in a crockpot, it requires very little active work.

Don't confuse this with the coffee liqueur - kālua is a Hawaiian cooking method that utilizes an underground oven.  Kālua Pig is a popular dish served at luaus, where the entire pig is wrapped in banana leaves and roasted in a hole in the ground.  This version is simpler to make, and easier on your back - no shovel required!

1 6 lb pork butt roast (can also use shoulder or picnic)
1 tablespoon Hawaiian sea salt
3 tablespoons liquid smoke flavoring
1 cup pineapple juice

Pierce pork all over with a fork.  Rub salt, then liquid smoke over meat.  Place roast in a crock pot.  Cover and cook on low for as little as 6, or as many as 20 hours, turning once during cooking time.  During the last hour, add the pineapple juice.  When ready, remove meat from slow cooker, and place on a cutting board. 
If you want to let the roast cool off before shredding, this is also a good time to remove some of the fat.  Pour the crock pot juices into a bowl and place in the refrigerator.  When the pork is cool enough, shred it.  The easiest way to do this is with your hands!  Put it back in the crock pot.  Then remove the bowl from the refrigerator - the fat should have risen to the top by now, and you can remove it, then pour in the juices back into the crock pot, over the pork.  Taste and season with salt and pepper, if necessary.  Add more liquid smoke if it doesn't seem smoky enough.

The best way to serve this is on toasted Hawaiian sweet rolls.  Enjoy!

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