Kalua Pork

When I lived in Hawaii, I loved the Kalua Pork they served at all the luau's we went to. I learned how to make it while I was living there, and this is truly, one of my favorite recipes, ever. It's so simple to make and everyone loves it. It feeds my large family for 2 nights and lunches in between ! When I serve this for company, it's almost embarrassing how many compliments I get !

You can serve this so many ways. On a plate, with Carolina BBQ sauce to dip in, or on a bun, or my personal favorite, served in corn tortillas that I grill on my stove top !



Here's what you need:

1 5-6 lb. Boston Butt Pork Roast * (I got this on sale for 6.99)
2 TBS. Hawaiian Sea Salt (or Kosher Salt)
2 TBS. Liquid Smoke
1 1/2 C. water

Rub the pork roast with salt.
Place in deep roasting pan.

Mix the water and liquid smoke, and pour in the roasting pan.

Seal pan tightly with foil.

Bake at 350 for 3 1/2 to 4 hours.

Test the pork - it will shred easily and pull away from the bone.
Let the meat cool down for 1/2 hour at room temp.
Take the meat out of the liquid (reserve the liquid!) and shred with 2 forks.
Remove any visable fat.
Pour enough of the reserved liquid back in the meat to moisten.
This pork can be cooked a day ahead and reheated in a low oven.

Serve with Carolina BBQ Sauce

1 C. apple cider vinegar

1 C. ketchup

2 TBS. brown sugar (packed)

1 tsp. salt

1/2 tsp. dried crushed red pepper

Stir all ing. in bowl until sugar and salt dissolve. Can be prepared 3 days ahead. Cover and refrigerate.

{Participating in Tasty Tuesday, & Foodie Friday !}