An iconic taste of Hawaii
KAREN CIMMS/TIMES NEWS Kalua Pork
Ever been to a luau? Me neither. My husband, however, lived in Hawaii for many years and as a result we often use recipes he brought back to the mainland with him.
This dish is called Kalua Pork, and is an indoor version of the popular Kalua Pig, which is usually an entire pig buried into a deep pit and cooked underground.
I have no time or patience for that kind of thing, and I know for a fact that if I saw an entire pig cooking, I wouldn't eat pork for quite some time.
While this dish takes a good amount of time to cook, it is super simple and takes just minutes to prepare.
You don't need to dig a hole, you don't need to slaughter a pig, and you don't even need banana leaves.
3-pound boneless pork butt
cup Liquid Smoke
1 1/2 tablespoons kosher salt
Cut pork butt lengthwise into three slices.
Place in a baking pan and pierce the pieces numerous times with the tines of a fork, then pour the Liquid Smoke over the meat, saturating it well.
Cover the pan with aluminum foil and bake in a preheated 350 degree oven for two hours, turning the meat after the first hour.
The meat is ready when it is fork tender. Take each piece out of the pan, and on a separate platter, use two forks to pull it apart and shred the meat. (Do not add the liquid left in the pan to the meat, or it will be greasy.)
Mix the salt with the water and then pour it over the meat, mixing well.
Serve over rice.