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

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.

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.
Most Helpful

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.

Tiffiney May 27, 2004

This recipe was easy and the pork came out super tender and delicious! <br/>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!

carriemcginness July 01, 2013

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!

eknecht September 30, 2007