«
»

Formatting Helps

Photos are a plus, upload them first.
The Title is the name of the recipe.
Bold any subsections (i.e. sauce, dry ingredients, etc.).
Use default font sizes, etc.
Each step should be a new paragraph; don't use the bullets or numbers.
Avoid abbreviations, such as tsp. or oz. Just type the word out.

Tuesday, February 19, 2013

Kalua Pork

6 pound pork shoulder (also called pork butt)
1 tablespoon liquid smoke
1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)

If your pork shoulder is significantly smaller or larger than 6 pounds, adjust the amounts of liquid smoke and salt accordingly.


Rub the liquid smoke and salt into the pork and cook on low in a crock pot for 16-18 hours. I start it the night before and it's ready for a midday to evening meal. An hour or so before serving, take out any bones and shred the pork and put it back in its juices. The meat will soak in most of its juice. You could also do it in the oven on a low temperature - maybe 225-250 degrees for the same amount of time. If it cooks too long, it will still taste good, but will be a little 'mushier'.


One note of caution: The first time that I did this was for Riley's 1st birthday and we woke up in the middle of the night because the smell was so strong, and rather unpleasant. When we found out it was the pork, the smell didn't seem as bad, but I now I cook it in the garage. 


Serve in tacos, on buns with barbecue sauce, etc. Leftovers freeze and reheat well.

0 comments: