Kahlua Pork

By Heather_D

This recipe is the "mainland" version of the traditional pig roast in Hawaii, where they bury a pig in banana leaves and hot coals for several days. This pork is very moist and has excellent flavor. Some people think that it is pulled-pork but it surpasses any pulled-pork that I've ever tried. No added BBQ sauce needed since the infused flavors make this a perfect dish served over rice.

Ingredients

• 4-6 lbs. Boneless Pork Shoulder OR Boston Butt
• 3 Tbsp Liquid Smoke
• 3 Tbsp Rock Salt OR 2 Tbsp Hawaiian Rock Salt (it is from Hawaii and is red in color)

Preparation

Step 1

Score both sides of the pork shoulder or pork butt. Rub the Liquid Smoke and rock salt into the top (fat) side of the pork.

*To cook using a roasting pan:*
Place 2 long sheets of foil into the bottom of a roasting pan (1 sheet is horizontal and 1 sheet is vertical). Place the pork (fat side UP) into the center of the foil. Wrap all sides of the foil TIGHTLY around the pork to make a complete seal. Bake at 350 degrees Fahrenheit for 5-8 hours.

*To cook using a Crock pot:* Cut the pork into 4 equal sections and use 2x the amount of Liquid Smoke and Hawaiian Rock Salt. Place the seasoned pork (fat side UP) into a large Crock pot and cover. Cook on HIGH for 8-10 hours.

Using a fork, shred the pork and mix the meat and the juices together thoroughly to flavor all the pork. Serve over rice.

*To serve a large group of people, use 10-12 lbs. Pork Shoulder or Boston Butt and 6 Tbsp of Liquid Smoke and 6 Tbsp of Rock Salt.