Kalua Pig

Several years ago, before I was married, I attended a Bible Study at the home of a wonderful lady who was also a wonderful cook. She introduced me to foods I had never heard of, and helped this picky eater become a little less picky. Having lived in Hawaii for several years, she had a short-run tradition of having a luau at her home every summer and this dish was always on the menu. It is basically an Asian-style pulled-pork. Every time I ate it I wanted more. Finally after several years, I begged her for the recipe.

Kalua Pig
(printable recipe)

Ingredients:

• 1 5 lb pork shoulder or pork butt*
• 3 Tbsp. Hawaiian or Kosher salt
• ¼ Cup soy sauce
• 1 tsp Worcestershire sauce
• 1 crushed garlic clove
• 1 2" piece crushed ginger
• Liquid Smoke
  

Directions:

1. Mix together salt, soy sauce, Worcestershire sauce, garlic and ginger.**
   
2. Put pork roast in pan and rub mixture into pork.
3. Sprinkle Roast with liquid smoke
4. Tightly cover pan with foil.
5. Roast ~5 hours at 300° or until pork reaches at least 170°.
6. Serve over sticky rice.
   

Notes:
* Pork loin does not work well for this recipe (I've tried). It is too lean and dense and the marinade cannot penetrate the meat.
** You can easily adjust the ingredients of the marinade up for larger roasts.
After roasting, let it rest in it's juices for a while. Then, pull it apart, discarding the fat and bones. Place the pulled meat in a serving bowl or on "warm" in Crock-pot.
There should be a good bit of juice. Save the juice; serve it in a small pitcher with the meat, it's delicious.
This feeds a crowd. I only make it for large groups.

You can find more great recipes at:
Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff