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.


  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

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.

JaxFLChef August 10, 2009

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.

Drea D January 08, 2004

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.

whtbxrmom August 02, 2011