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