Oven-Smoked Kalua Pork

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.

• Ready In: 3 hrs 10 mins
• Serves: 6

Ingredients

• 3 1⁄2 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.