Tuesday, August 20, 2013

Kahula Pork Roast

4 to 5-pound pork butt OR pork shoulder roast
2 1/2 tablespoons Hawaiian salt OR 1 tablespoon Kosher salt
2 tablespoons liquid smoke

Preheat oven to 275 degrees.
Place roast in a roaster pan.
Generously rub with salt, and sprinkle with liquid smoke.
Place lid on roaster pan, or cover tightly with foil and place in oven for 5-6 hours, or until meat is tender and shreds easily.
Remove pan from oven and let meat "rest" for 20-30 minutes. Then carve in thin slices, or shred well with two forks.
Ladle some of the meat drippings over the meat before serving to keep meat moist.

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