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Ingredients |
Pork butt, 4-5 lbs.
Approx. 1/4 cup Liquid smoke
Hawaiian salt |
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| Cooking Instructions |
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Leave pork butt whole. Put in a large pot and cover with water. Add a small handful or less of Hawaiian salt and add about 1/4 cup of liquid smoke. Boil until the meat is falling off the bone. When done, take the pork out of the pot. Place in a large baking pan and shred with 2 forks. Don't cut the meat otherwise you won't have the consistency of kalua pig. You can add some of the juice from the pot to keep it moist. |
| Additional Comments |
| I got this recipe from a friend that I worked with at Kaiser Hospital. I've used it for about 5 years and a lot of people love how easy and tasty this is, especially when you're far away from home and no "imu"!!! |
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