Slow-cooked Kalua Pig
Recipe: Slow-cooked Kalua Pig
From: allrecipes.com (here), slightly modified
Serves: 10-12
6 lb. pork butt roast (bone-in is okay)
1-1/2 Tbsp. Hawaiian sea salt (see note)
1 Tbsp. liquid smoke flavoring
With a large cooking fork or skewer, stab roast all over. Rub with salt, then drizzle on liquid smoke. Place roast in a slow cooker and cook, covered, on Low for 16-20 hours, turning once halfway through the time.
Remove from cooker, reserving juices, and let cool slightly. Shred meat, discarding fatty bits and any bones. Use a fat separator to skim off fat from juice, and moisten meat with the defatted juices.
Notes:
This is very good as-is on rolls, or if you like you could add your preferred barbecue sauce. My sister turned the leftovers into a kind of Mexican soup, with broth, a can of hominy, a can of tomatoes, some sauteed peppers and onions, and a bit of cilantro -- basically whatever seemed good for such a soup. It also freezes fairly well.
I couldn't find Hawaiian sea salt locally, so I used a French sea salt which worked fine. You could use kosher salt, I suppose, but I think it would lose a bit of flavor.
You can also use a smaller roast, in which case reduce the cooking time. I did one that was a bit over 6 lb. and started it right before I went to bed one night, and it was perfect the next evening. My sister did one of about 3 lb. and cooked it about 8 or 10 hours, which was plenty.
From: allrecipes.com (here), slightly modified
Serves: 10-12
6 lb. pork butt roast (bone-in is okay)
1-1/2 Tbsp. Hawaiian sea salt (see note)
1 Tbsp. liquid smoke flavoring
With a large cooking fork or skewer, stab roast all over. Rub with salt, then drizzle on liquid smoke. Place roast in a slow cooker and cook, covered, on Low for 16-20 hours, turning once halfway through the time.
Remove from cooker, reserving juices, and let cool slightly. Shred meat, discarding fatty bits and any bones. Use a fat separator to skim off fat from juice, and moisten meat with the defatted juices.
Notes:
This is very good as-is on rolls, or if you like you could add your preferred barbecue sauce. My sister turned the leftovers into a kind of Mexican soup, with broth, a can of hominy, a can of tomatoes, some sauteed peppers and onions, and a bit of cilantro -- basically whatever seemed good for such a soup. It also freezes fairly well.
I couldn't find Hawaiian sea salt locally, so I used a French sea salt which worked fine. You could use kosher salt, I suppose, but I think it would lose a bit of flavor.
You can also use a smaller roast, in which case reduce the cooking time. I did one that was a bit over 6 lb. and started it right before I went to bed one night, and it was perfect the next evening. My sister did one of about 3 lb. and cooked it about 8 or 10 hours, which was plenty.