Sunday, April 10, 2011

Kalua Pig

No, there's no big ol' pig in a hole dug in the ground. This recipe, perfected by husband #1, is neatly done in a crock pot. But thanks to Hawaiian rock salt and liquid smoke, has all the flavor.

Kalua Pig

Eric Keawekane's very detailed instructions for

You'll need:
1. Pork Butt/Shoulder - 1/4 lbs. per person min. (NOTE: Anything less than $2.10 per lbs. is a good price. Costco sells "Country Pork Shoulder" pieces in a pack.)
2. 1 bottle Lloyd's liquid smoke (Usually at the grocery store)
3. garlic (crushed fresh or minced from a jar is fine)
4. Hawaiian Sea/Rock Salt (Important: this is NOT the big rock salt they sell at the grocery store)
5. A crock pot

INSTRUCTIONS (for each piece of pork):
1. Cut slits on all sides of the pork.
2. Stuff garlic into the slits in the pork.
3. Lightly massage small, sparse amounts of the salt on all sides of the pork (Note: it's WAY better to start with too little salt than too much. After cooking you can always add more salt to the taste).
4. Put about 1/4 cup of water and sprinkle a VERY small amount of the salt, garlic, and liquid smoke, in the base of the crock pot.
5. Place a prepared piece of pork into the pot and VERY, VERY lightly baste with the liquid smoke. Be extremely careful not to get any on your hands (much like fish sauce).
6. Repeat this process with each piece of pork until all have been added.
7. Cover the Crock Pot with foil and seal the edges. Put the Crock Pot Cover on top.
8. Cook in Crock Pot on low for 8 to 10hrs or until cooked. At about the 6th or 7th hour open and check. Use tongs to remove the bones and then break up and mix up the tender meat. The meat should just slide right on the bone at this point.
9. At 8 hrs take out some meat, let it stand and cool, and taste to make sure that it is cooked and to decide if more salt needs to be added.
10. Enjoy!

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