Ingredients
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3 1/2
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2
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1
-
3
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-
-
-
-
-
-
-
-
-
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Directions
Oven-Smoked Kalua Pork,Fire up the tiki torches and pour yourself a mai tai! This is a take-off on Hawaiian pit-cured pork, smoky and a little salty, and done easily in your oven! At first I was a little worried about cooking the pork at such a high temperature for so long, but it comes out perfectly.,This recipe was easy and the pork came out super tender and delicious!
I cut several slits in the 4 pound pork butt, then used 2 Tablespoons of Hawaiian salt, 2 to 3 Tablespoons of Liquid Smoke, and some Da Kine Smoked Flavor Dry Rub. I set the oven for 500 for the first 30 minutes then lowered it to 300 after that. After wrapping the pork in foil I didn’t check on it at all until the timer went off 5 hours later and was pleasantly surprised with the results!
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Steps
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1
Done
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Preheat Oven to 400 Degrees F. |
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2
Done
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Place Pork Roast Fat Side Up in a Roasting Pan. |
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3
Done
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Combine Liquid Smoke and Water and Pour Over Meat. |
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4
Done
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Sprinkle Kosher Salt on Top of Meat; Cover and Cook at 400 Degrees F For Three Hours, or Until Meat Is Done. |
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5
Done
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Let Cool Slightly, Then Shred. |
