This last weekend we celebrated by nephew’s graduation from college. My sister flew in from Hawaii where she lives with about a dozen hand-made leis from family and friends. They were incredibly intricate and many of them were woven together from local flowers and leaves from their friend’s backyard. The highlight of the week for her was teaching me how to cook Kalua pork in a Crock-Pot. Yes, everyone’s favorite Hawaiian dish, besides poke (the raw tuna salad), is this pig smoked underground.
Here is the short cut if you don’t want to dig a pit in your backyard. Buy a large piece of pork shoulder/butt. Put it in the Crock-Pot with Hawaiian sea salt for 10 hours and walk away. When you come back, you will see it has shrunk by at least a third. Shred the softened meat and add…yes, liquid smoke. But only a little. That stuff is super powerful. Don’t ask me what it is, just do it. We served it with my corn bread and cabbage slaw. You never would have known that I didn’t dig a pit first.