BBQ Hawaiian-Style Kahlua Pork
Submitted by: KenHulme
A fresh pork butt is rubbed with salt, brushed with liquid smoke, baked with chicken broth until very tender, then the meat is pulled into shreds.
Ingredients
- 2-3 lb fresh pork butt
- 4-6 teaspoons Hawaiian sea salt or kosher salt
- 2-3 tablespoons Liquid Smoke
- 1 can chicken broth
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Method
Preheat oven to 350 degrees. Trim excess fat from roast. Slash fat portion of roast in a diamond pattern, like a ham, about 1/4-inch deep and in 1-inch diamonds. Using 2 teaspoons of salt per pound, rub into roast. Brush on 1 tablespoon Liquid Smoke per pound. Place roast in a fairly tight-fitting, covered, casserole dish. Add enough broth to go halfway up meat. Cook covered about 1 hour and 15 minutes per pound, until very tender. Remove meat from casserole, reserving juices. Pull meat apart with a pair of forks, and chop into shorter shreds. In a bowl, toss shredded pork with reserved liquid.
Notes: Serve on a hoagie-style roll for a sandwich, or with a plate of white rice and steamed, shredded cabbage for a classic "Plate Lunch." If you can find fresh (not dried) banana leaves or ti leaves where you live, line the bottom of the casserole with a layer of leaves for an "island" flavor. Traditionally cooked in the coals of a pit fire rather than an oven, this dish can also be prepared in a slow cooker to keep your house cooler in summer.
Number of Servings: 4-6
Submitted by: KenHulme ( See all of KenHulme Recipes )
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