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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Kalua-Type Pork Recipe

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This recipe for Kalua-Type Pork is from Our Recipe Collection Book Three, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. pork butt
3-4 T. or to taste of liquid smoke
2-2 1/2 T. hawaiian salt
1/4 C. water
Directions:
Directions:
Thaw pork butt if frozen. Make 3 cuts to the bone against the grain and 1 cut lenghtwise. Pierce meat with fork to get maximum smoke flavor into meat. Pour the liquid smoke onto all cuts and parts and rub into meat.

Wrap pork in several ti leaves, then in heavy duty aluminum foil. Place in a pan deep enough to hold juices from pork.

Bake at 450º in pre-heated oven for 1 hour. Lower heat to 350º and leave pork for another 3 1/2 to 4 hours. Meat should be fork tender.

Unwrap meat and shred pork with two forks, one in each hand. Do not add oil left in pan or pork will be greasy. Mix salt with water. "Pour" brine water on shredded pork, if not salty enough. This also makes pork moist.

 

 

 

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