Monday, July 11, 2011

Kalua Pig on Taro Sweet Buns

About a year ago in July.  I had spent some time in Hawaii to celebrate the wedding of my brother in the beautiful island of Hawaii.  

While a lot of had happened there, the food, the island (Maui to be specific...As it is the first and only island I've been to) was wonderful.  Awesome even.

The outcome of this fork tender dish is amazing.
I paired the pork with the Punalu'u bake shop sweet rolls

Slow Cooker Kalua Pig
Makes 12-14 servings adapted from La Fuji Mama
5-6 pound pork butt roast
1 1/2 tablespoons Hawaiian sea salt (coarse sea salt)
1 1/2 tablespoons liquid smoke flavoring
1. Pierce the pork roast all over with the tip of a sharp knife.  Place the roast in a large slow cooker and rub the salt all over the meat.  Drizzle the liquid smoke over the meat.
2. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time.  Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours.  When the meat easily shreds with a fork it is ready.
3. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat.
*Note: For this size of roast, you will need a 6-qt. slow cooker.  If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.

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