Total Time
8hrs 5mins
Prep 5 mins
Cook 8 hrs

When you want a taste of Hawaii but can't dig an Imu in your yard and there are no KTA's or Star markets around.

Ingredients Nutrition


  1. -------OvenMethod-------------.
  2. Place Boston Butt in a roasting pan.
  3. Combine salt and Liquid Smoke and spread all over roast.
  4. Pour the water in the pan.
  5. Cover with heavy duty aluminum foil and roast in a 200 degree oven for 8 hours or over night.
  6. Shred meat and serve.
  7. ---------CrockpotMethod------------.
  8. Place roast in crockpot.
  9. Mix salt and Liquid Smoke and spread over roast.
  10. Pour in water and cook on low heat for 8-10 hours.
  11. Shredd meat and enjoy.
  12. Note: Left overs freeze well and are great to have on hand when you want to make kahlua pig and cabbage or potatoes.
Most Helpful

4 5

200 degrees for 8 hours is not hot enough or long enough. Maybe if it was for 14 hours but I did it at 200 degrees for 10 hours and it still was nowhere near done. Also, way more liquid smoke; I would say 4 ounces of liquid smoke per 5 - 6 pounds. Also, I wouldn't do the water until the pork is shredded because it dilutes the liquid smoke. Once you shred the pork add a few cups of very hot water to moisten up the pork a bit. Beside that, the recipe is close.

5 5

This is exactly how i make my kalua pig, down to the measurements! I often toss in a few garlic cloves, too, just because I like 'em. I've always made mine in the crockpot, and it smells wonderful and tastes awesome! DH had this in Hawaii AFTER having it at home and pronounced mine better.

4 5

I made the crock pot version of this. When putting it together I used a tablespoon instead of a teaspoon of liquid smoke by mistake. I am glad I did because you could barely tell. I think I may accidentally put 2 tablespoons in next time. ;0) This was so simple to put together and DH really enjoyed it. I am sure he will be making sandwiches for lunch out of the leftovers.