Oven-Smoked Kalua Pork

EdsGirlAngie's Note:

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.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 3 ½ lbs pork roast , trimmed of fat
• 2 cups water
• 1 teaspoon liquid smoke
• 3 tablespoons kosher salt

Directions:

1. Preheat oven to 400 degrees F.
2. Place pork roast fat side up in a roasting pan.
3. Combine Liquid Smoke and water and pour over meat.
4. Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
5. Let cool slightly, then shred.

Reviews

[lizbits]

Fabulous- so easy too! Based on the advice of a friend I did add 1 tsp grated ginger and changed the liquid smoke (I used mesquite flavor rather than hickory) to about 3 Tbs and I served this on Kings Hawaiian rolls...the so-yummy, slightly sweet taste perfectly complemented the smoky, slightly salty pork. I will be making this at our next family gathering. Thanks so much for posting!

[Alskann]

This is similar to the recipe I used for my daughter's luau wedding reception. Everyone loved it. We had no leftovers - and we made alot of it! Of course, I had to "more than double" the recipe. It turned out wonderful. I did find that it helps to drain the fat before serving. Even with trimming all the visible fat and using a lean cut you get a lot of grease.

[Tiffiney]

I have a similar version to this recipe. First I make cuts in the meat all the way around and rub the salt into the slits. Then I rub the meat with liquid smoke. I seal the meat in foil before placing it in the roasting pan. It always comes out juicy.