Fire up the tiki torches -- its time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served wi
INGREDIENTS (for 1 servings):
- 5 pounds pork butt roast
- 1 tablespoon liquid smoke flavoring
- 2 1/2 tablespoons Hawaiian sea salt, divided
Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
Bake in preheated oven until an internal temperature of 160 degrees F (70 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.