CROCKED KALUA PORK
This is the mainland version of Hawaiian Kalua Pig. Cooking the "pig in the ground" is more fun and entertaining but crock pot cooking is easier and quite tasty too! I've made this both ways. Be a Hawaiian Host/Hostess - have a LUAU in your backyard. Serve KALUA PORK over rice for your main dish. For fun with a flair, Lei your guests, do the limbo, and serve a Hula Girl to your over-21 guests; that's 2 oz of pineapple juice to a jigger of dark rum. Shake well with ice & strain into a chilled glass. NOTE: Trust me when I say skip the Poi. Welakahao!
How to Make CROCKED KALUA PORK
- Pierce the pork butt roast all over with a fork or sharp knife. Rub pierced pork butt roast with (Hawaiian) sea salt or other course salt.
- Place the meat in a crock pot, slow-cooker. Drizzle the liquid smoke over the pork meat. Cover the crock pot with a lid.
- On LOW setting, Cook for 10-12 hours. (Adjust time according to the size of your pork butt roast).
NOTE: DO NOT ADD MORE LIQUID - it doesn't need it; the fat in the meat and the liquid smoke is enough.
- When fully cooked, remove meat, place in a flat pan and shred apart with a couple of forks. You can pour liquid juice from the pot and into a bowl. Allow it to settle until you can skim off the grease. Use this liquid as "gravy" and pour over rice and pork. This shredded Kalua Pork is served over cooked rice.
- Enjoy this all-time-Island-Favorite at your next backyard Hawaiian LUAU.... or on your family dinner table. Guaranteed to please!