Kalua Pork- Best Carintas EVER.

Kalua Pork is basically Hawaiian Carnitas. It is one of the simplest and most versatile dishes out there. I like to make a big roast (about 7-10lbs) for the two of us, because I know that we can turn this delicious pork into: nachos, quesadillas, chile Colorado, tacos, bean bowls, pulled pork sandwiches, or we can just eat forkfuls. Seriously, this will not last in our refrigerator. Also, and the best reason is that it is super cheap to make. The only special ingredient is the Hawaiian Pink Salt (Not to be confused with Prague Powder, which is used in meat curing processes), which I buy by the pound on Amazon. However, I am sure the roast would work perfectly with Kosher Salt.

This recipe takes about five minutes to put together and I like to cook it overnight. Be warned, if you do cook this overnight, you will wake up starving,

I made this overnight and cooked black beans and white rice for an amazing Sunday dinner with Ira and my parents. I will post my recipe for Moros y Cristianos *Black Beans and White Rice soon.

Here is what you need to make this amazingly simple dish:

5-10 lb Pork Butt (You can see I got mine for 10 bucks!!!) 1 Tbsp/lb Aleana Sea Salt (buy it here) ½ Bottle of Liquid Hickory Smoke (I find mine at Walmart, but you can also buy it here) 3-4 Tbps Granulated Garlic

The Steps:

Remove the pork from the plastic bag and pat dry. With a sharp and thin knife stab the pork all over so that the salt, garlic, and smoke will penetrate all of the pork.

Sprinkle the granulated garlic and rub it in, make sure to get into all of the nooks and crannies. Do this on both sides.

Sprinkle the pink salt and rub it in, again, making sure that you have evenly salted the entire surface of the pork. Don’t forget the sides.

Place the pork butt in the crock pot fat side up and add the liquid smoke; this way the fat will slowly melt and flavor and moisturize the entire roast.

Now comes the very hard part. Set your crock pot on low, and go to sleep or work or whichever. Patiently wait for 6-8 hours depending on the size of the roast. It should be fork tender.

Fork Tender means that when you stick a fork you can twist it and the meat shreds without resistance.

Chances are your meat will be so tender that you will not be able to take it out in one giant piece. Take this time to separate the bone, skin, and fat from the meat.