Wednesday, October 30, 2013
Kalua Pulled Pork
This isn't an exact recipe. Basically you use "enough" of this and "enough" of that. But it's simple. 3 ingredients!
The best cut of meat for the job is Boston butt, a.k.a. a pork shoulder roast. They aren't small cuts, so you are looking at something between 7 and 12 pounds. You will also need liquid smoke. It comes in a bottle like this:
The last ingredient is coarse sea salt. Coarse sea salt has a lower sodium content by volume than regular table salt, so it's not interchangeable. However, if you are in a pinch, you can sub Kosher salt.
KALUA PULLED PORK
1 Boston butt or pork shoulder roast
coarse sea salt or Kosher salt
Line a large baking dish with heavy duty aluminum foil (enough to cover entire roast). Place roast inside and prick all surfaces of roast with a fork. Rub liquid smoke (about 2 oz for a small roast, 4 oz for a large one) all over roast. I usually cut away the meat from the center bone and rub some smoke into the cavity as well. Place roast with fat side up, wrap roast in foil, and refrigerate overnight.
In the morning, remove the roast from the refrigerator and let stand about 15-20 minutes. Preheat oven to 500 degrees (yes you read that right, 500 degrees Fahrenheit). Sprinkle sea salt over fat on top of roast to create a thin salt crust:
Wrap roast tightly in foil again and place in the oven at 500 degrees for 15 minutes. Reduce oven temp to 300 degrees and cook 1 hour for each pound of pork (ex: 7 lb roast = 7 hours). Remove from oven and let stand for 15-20 minutes before opening foil and shredding pork. I like to add a little bit of the pan juices to the shredded pork for even more flavor. Ono!