Kalua Pig 2 Ways

Traditional kalua pig is cooked in an underground oven full of hot rocks. But since that is impractical for most of us, here’s how you can make it in the comforts of you kitchen.

Oven Kalua Pig (serves 6-8 people)

Ingredients:
Pork butt chunk – 4 to 6 lbs
Hawaiian salt – 2 to 3 tablespoons
Liquid smoke – 2 tablespoons
Aluminum Foil
Roasting Pan

First, take the pork butt and score it all over. Then rub Hawaiian salt and liquid smoke on all sides. Place the seasoned butt onto a piece of aluminum foil and wrap it so that no steam can escape. Place it in a roasting pan and roast in an over preheated to 450F degrees. Cook at this temperature for 1 hour, then reduce the heat to 400F and cook for another 3-4 hours or until done. Shred the butt and add more Hawaiian salt if necessary.

Super Tender Crock Pot Kalua Pig (serves 6-8 people)

Ingredients:
Pork butt chunk – 4 to 6 lbs
Hawaiian salt – 2 to 3 tablespoons
Liquid smoke – 2 teaspoons
Water – 2 cups

Rub the liquid smoke and the salt evenly all over the piece of pork. Add the water to the crock pot and cook on low heat for 6-8 hrs. The finished meat should be very tender and should shred very easily.