Kahlua Pig Hawaiian-Style Barbecue
Submitted by: KenHulme
A fresh pork butt, brushed with liquid smoke, is cooked slowly in a crock pot instead of being cooked in the traditional pit.
Ingredients
- one 2-3 lb lean pork butt
- 4-6 teaspoons Hawaiian sea salt or kosher salt
- 2-3 tablespoons Liquid Smoke
- 1 cup water
- Hoagie buns or cooked rice
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Method
Slash roast 1/4-inch deep in a diamond pattern. Rub salt onto roast and brush on Liquid Smoke. Place seasoned roast and water in a slow cooker; cook 4-6 hours on low heat setting, or until meat will pull apart easily. Remove roast from cooker; reserve liquid. Pull meat apart and in a large bowl, combine meat with reserved liquid. Serve in buns or on rice.
Notes: Typically cooked in an imu (pit fire), Kahlua pork is usually served on a hoagie roll or over plain white rice with a side of steamed vegetables. I make pineapple or mango rice by combining fruit juice or nectar with the rice cooking water and stirring in diced fruit when the rice is cooked.
Number of Servings: 6-8
Submitted by: KenHulme ( See all of KenHulme Recipes )
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