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.
Tuesday, February 19, 2013
Kalua Pork
Contributed by Becca at 12:08 PM
Tags: Pork, Pre-prep, Slow Cooker
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2 comments:
Have you made this recently, and do you still cook it in the garage??
Haha! This is our go-to when we're feeding a crowd, so we probably haven't made it since T's baptism. Certainly not since Covid. But yes, we do cook it in the garage every time we make it.
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