Recipe : Kalua Pork

We just got back from Hawaii last week and I am already craving Kalua Pork!  Super simple recipe that I found a bajillion versions of all over the internet so I decided to go with a majority rule to start with this recipe.  YUM!

You will need:

One 5 - 6 lb pork butt
2 tbsp liquid smoke 
2 tbsp smoked sea salt (like Maldon)
One 6 qt crockpot

Stab the pork butt all over with the tip of a knife.  Rub one 1/2 of the smoked salt over the top of the pork butt then flip over and repeat.  Place into the crockpot.  Slowly pour the liquid smoke over the top*.  Cover and look on low for 20 hours. 

 Remove from crockpot and fork shred**.  

Return to cooking liquid until ready to serve.

Option - if you would like to have Kalua pork and cabbage, after you return the shredded pork to the cooking liquid, get out a saute pan.

You will need:


Cabbage, rough chopped, 1 cup per serving
Olive Oil
Smoked sea salt to taste

Heat some olive oil in a saute pan.  Add the cabbage and toss with hot oil, continuing to toss until cooked to preference.  I like it a little crunchy, so I don't cook it for a long time.

Serve over rice or pineapple rice, if you wish!

Notes:

* I used hickory for a bolder taste, but you can use mesquite for a milder taste.
**I started cooking this at 9:00 Wednesday night and didn't not shred until 6:00 p.m. the next day.  You could shred this in the morning and let it soak up even more liquid!