Recipe: Kalua Pork (oven or slow cooker)

OVEN KALUA PIG

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt (or sea salt, or Kosher salt)

Preheat oven to 350-400 degrees F.

Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish.

Cover and roast in oven for 2 1/2 to 2 hours.

Remove pork from pan and shred with two forks.

Servings: 6

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SLOW COOKER KALUA PIG

3 lb pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons Hawaiian salt (or sea salt, or Kosher salt)

Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place meat in slow cooker.

Cover and cook on low for 16-20 hours turning once.

Remove meat, shred, and then add juices from slow cooker to shredded meat.

Servings: 6